Description
Beef Cheese Empanadas bring the savory flavors of Argentina straight to your kitchen table. Crispy pastry pockets filled with seasoned ground beef and melted cheese make this classic dish a delightful dinner option that feels like a warm culinary hug.
Ingredients
Scale
Main Ingredients:
- ½ lb ground beef
- 3 cups all-purpose flour
- 1 cup shredded cheese (½ cup mozzarella, ½ cup cheddar)
Supporting Ingredients:
- ½ cup unsalted butter (cold and cubed)
- 1 small onion, finely chopped
- 1 small green bell pepper, finely chopped
- 2 garlic cloves, minced
Seasoning and Binding Ingredients:
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- 1 tablespoon olive oil
- ⅓ cup cold water (add more if needed)
- 2 eggs (1 for dough, 1 for egg wash)
- Salt and pepper to taste
Instructions
- Blend 3 cups flour and 1 teaspoon salt in a large mixing bowl. Incorporate ½ cup cold, cubed unsalted butter using your fingertips until the mixture resembles coarse crumbs.
- Whisk 1 egg with ⅓ cup cold water. Gradually pour into the flour mixture, stirring with a fork. Add extra water by tablespoon if the dough seems dry. Knead gently on a floured surface until smooth.
- Wrap the dough in plastic and refrigerate for 30 minutes to rest and firm up.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté 1 small chopped onion and 1 small chopped green bell pepper for 4-5 minutes until soft.
- Add 2 minced garlic cloves and cook for 1 minute. Introduce ½ pound ground beef, breaking it apart while cooking until fully browned.
- Sprinkle ½ teaspoon cumin, ½ teaspoon paprika, salt, and pepper into the meat. Simmer for 2-3 minutes to develop flavor.
- Remove from heat and mix in ½ cup mozzarella and ½ cup cheddar cheese until slightly melted.
- Roll the chilled dough to 1/8-inch thickness on a floured surface. Cut 4-6 inch circles using a cutter or bowl.
- Place 1-2 tablespoons of filling in the center of each dough circle. Fold over to create a half-moon shape.
- Seal edges by pressing firmly and crimping with a fork. Arrange on a parchment-lined baking sheet.
- Brush the tops with 1 beaten egg for a golden finish.
- Preheat oven to 375°F (190°C). Bake empanadas for 20-25 minutes until the crust turns golden brown and crisp.
- Allow to cool for 5 minutes before serving to prevent burning your mouth.
Notes
- Use cold butter or shortening when making the dough to ensure a flaky, tender crust that separates beautifully when baked.
- Let the beef filling cool completely before assembling empanadas to prevent soggy pastry and make sealing easier.
- Brush the empanadas with egg wash before baking to create a golden, glossy exterior that looks professionally made.
- For a gluten-free version, swap wheat flour with a gluten-free blend and ensure all other ingredients are certified gluten-free.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Beef
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 4
- Calories: 385 kcal
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 31 g
- Fiber: 1.5 g
- Protein: 16 g
- Cholesterol: 85 mg