Beef and Cheese Empanadas
A delightful combination of savory ground beef, cheese, and a flaky crust that brings comfort to your table.
Ingredients
For the Beef Filling
- 1 lb ground beef Sizzling and rich in flavor
- 1 medium onion, chopped For that slightly sweet crunch
- 4 cloves garlic, minced Releasing a delightful aroma
- 1.5 tsp ground cumin Warming and earthy spice
- 1.5 tsp garlic salt Enhancing the dish with depth
- 1 tsp seasoned salt To bring out all the flavors
- 1 tsp pepper For a bit of kick
- 1 tsp oregano Adding a touch of herbal freshness
- 0.5 tsp crushed red peppers If you like a bit of heat
- 0.25 tsp chili powder For a hint of smokiness
- 8 oz can tomato sauce Providing a rich base
- 1 Tbsp diced jalapeños For an extra zing
For the Cheesy Filling
- 0.5 cup sharp cheddar cheese, grated For a tangy flavor
- 0.5 cup Monterey Jack cheese, grated Adding creaminess
For the Dough
- 2 boxes refrigerated pie crust For a quick and flaky option
- 1 egg for the egg wash For that glossy finish
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a cast-iron pan or large frying pan, add the ground beef, chopped onions, and minced garlic. Cook over medium heat until browned.
- Drain any excess grease and add spices to the mixture.
- Add tomato sauce and diced jalapeños; let simmer for about 15 minutes.
Assembly
- On a lightly floured surface, unroll the pie crust. Cut out 4-inch circles.
- Dab water around the edges of each dough circle.
- Place cheese and 1/4 cup of the meat mixture on half of each circle.
- Fold and seal the edges with a fork.
Baking
- Line a baking sheet with parchment paper and place empanadas on it.
- Whisk egg and water together, then brush over the empanadas.
- Bake for about 15 minutes or until golden brown.
Notes
Enhance filling with ingredients like black olives or cilantro. Use leftover taco meat for convenience. Crimping edges helps seal stuffing.