Homemade Beef and Cheese Empanadas (Print Version)
# Ingredients:
→ Flaky Dough
01 -
2 cups (250g) all-purpose flour
02 -
1/2 teaspoon salt
03 -
1/2 cup (115g) cold unsalted butter, cut into small cubes
04 -
1 large egg, beaten
05 -
1/4 cup (60ml) cold water
→ Savory Filling
06 -
1/2 pound (225g) ground beef
07 -
1 tablespoon olive oil
08 -
1/2 small onion, finely chopped
09 -
2 cloves garlic, minced
10 -
1/2 teaspoon ground cumin
11 -
1/2 teaspoon smoked paprika
12 -
1/4 teaspoon chili powder (optional)
13 -
2 tablespoons tomato paste
14 -
1/2 teaspoon salt
15 -
1/4 teaspoon black pepper
16 -
1/2 cup (50g) shredded cheddar or mozzarella cheese
17 -
1/4 cup (30g) green olives, chopped (optional)
18 -
1 tablespoon fresh parsley, chopped
→ Assembly
19 -
1 egg beaten with 1 tablespoon water for egg wash
# Instructions:
01 -
Start by combining flour and salt in a large bowl. Cut in the cold butter using a pastry cutter until you have coarse crumbs. Mix in the beaten egg and cold water until a dough forms, adding more water if needed. Knead briefly, shape into a ball, wrap in plastic, and chill for at least 30 minutes.
02 -
Heat olive oil in a skillet and sauté onion and garlic until soft. Add ground beef and cook until browned, then drain excess fat. Stir in all the seasonings and tomato paste, cooking until fragrant. Off heat, mix in cheese, olives if using, and parsley. Let cool slightly.
03 -
Roll out your chilled dough to 1/8 inch thickness on a floured surface. Cut into 4-5 inch circles. Place 2 tablespoons of filling in the center of each circle, fold over to create half-moons, and seal edges with a fork. Brush with egg wash.
04 -
Arrange on a parchment-lined baking sheet and bake at 375°F (190°C) for 20-25 minutes until golden brown and crispy. Let cool slightly before serving.
# Notes:
01 -
Can be assembled and frozen unbaked for up to 3 months
02 -
Store-bought dough can be used as a time-saver
03 -
Can be deep-fried instead of baked at 350°F for 3-4 minutes per side