Beef & Cheese Empanadas

Prepare the Filling:

Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, about 3-4 minutes.

Add the minced garlic and cook for another 1-2 minutes until fragrant.

Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.

Stir in the ground cumin, paprika, chili powder, salt, and pepper. Cook for another 2-3 minutes until the spices are well combined and fragrant. Remove from heat and let the mixture cool slightly.

Stir in the shredded cheddar cheese.

Assemble the Empanadas:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Unroll the pie crusts on a lightly floured surface. Use a round cutter or a glass to cut out circles of dough (about 4 inches in diameter).

Place a spoonful of the beef and cheese mixture in the center of each dough circle.

Fold the dough over the filling to create a half-moon shape. Press the edges together with a fork to seal.

Bake the Empanadas:

Place the assembled empanadas on the prepared baking sheet. Brush the tops with the beaten egg.

Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.

Serve:

Allow the empanadas to cool slightly before serving. Enjoy them warm with your favorite dipping sauce.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes

Kcal: 250 kcal | Servings: 12 empanadas