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Beef and Cheese Empanadas

Welcome to a culinary journey that brings a taste of Latin America right into your kitchen with our Beef and Cheese Empanadas recipe. This delightful dish is perfect for those looking for a savory treat that packs a punch of flavor in every bite. Empanadas, traditional hand-held pies, are loved for their versatility and the joy they bring to every occasion, from family gatherings to game nights.

Ingredients

  • 1 pound ground beef

  • 1 medium onion, chopped

  • 4 cloves garlic, minced

  • 1 jalapeño, seeds and stem removed, diced

  • 1 ½ teaspoons ground cumin

  • 1 teaspoon Slap Ya Mama® seasoning

  • 1 teaspoon black pepper

  • 1 teaspoon oregano

  • ½ teaspoon red pepper flakes

  • ¼ teaspoon chili powder

  • 8 ounces tomato sauce

  • 1 cup sharp cheddar cheese, shredded

  • 1 cup Pepper Jack cheese, shredded

  • 11.6 ounces 5” empanada dough (such as Goya)

  • 1 large egg

  • 1 tablespoon water

Instructions

  1. Preheat the Oven: Set your oven to 425°F to ensure it’s hot and ready for baking.

  2. Prepare the Meat Mixture: In a large skillet over medium heat, cook ground beef, onion, and jalapeño with the seasonings until the meat is browned. Add garlic and cook for an additional minute or two. Drain any excess grease and mix in the tomato sauce. Let simmer for 15 minutes to meld the flavors.

  3. Mix the Egg Wash: Whisk together the egg and water in a small bowl; this will give your empanadas a beautiful golden sheen.

  4. Assemble the Empanadas: Moisten the edges of the empanada dough with water. Place some cheese on the dough, add a spoonful of the meat mixture, and top with more cheese. Fold the dough over the filling and seal the edges by crimping with a fork.

  5. Bake: Arrange the empanadas on a baking sheet, brush with egg wash, and bake for 15 minutes or until they are golden and crisp.

  6. Enjoy: Serve your empanadas warm with your favorite dipping sauce for a complete taste experience.

Notes

Cook Time: 15 minutes | Total Time: 40 minutes | Servings: 12 Empanadas

  • Author: niold.com