Description
These Beef and Cheese Empanadas are a delicious homemade treat featuring a flaky, buttery dough filled with a savory blend of ground beef, aromatic spices, and a melty combination of cheddar and mozzarella cheeses. Perfect as appetizers or a hearty snack, they bake to a golden crisp in the oven, delivering a satisfying mix of textures and flavors.
Ingredients
Scale
Dough
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- ½ cup unsalted butter, chilled and cubed
- ¾ cup cold water
- 1 egg, beaten (for egg wash)
Filling
- 1 tablespoon olive oil
- ½ pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
Instructions
- Prepare the Dough: In a large bowl, combine the all-purpose flour and salt thoroughly to form the dry base of your dough.
- Incorporate Butter: Cut the chilled, cubed unsalted butter into the flour mixture using a pastry cutter or your fingers until the mixture looks like coarse crumbs, creating a crumbly texture essential for flaky pastry.
- Add Water: Gradually pour in the cold water, mixing gently until a cohesive dough forms, taking care not to overwork it to maintain tenderness.
- Chill Dough: Wrap the dough tightly in plastic wrap and place it in the refrigerator for 30 minutes to rest and firm up, making it easier to roll out.
- Prepare the Filling: Heat the olive oil in a skillet over medium heat to start the flavorful filling.
- Sauté Onion: Add the finely chopped onion to the heated oil and cook until softened and translucent, which brings out its sweetness.
- Add Garlic and Spices: Stir in the minced garlic along with ground beef, cumin, smoked paprika, oregano, salt, and black pepper, combining all the flavors evenly.
- Cook the Beef: Cook the beef mixture until it is thoroughly browned and cooked through, then remove the pan from heat and allow the filling to cool slightly to prevent melting the cheese too quickly during assembly.
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the empanadas.
- Roll Dough: On a floured surface, roll out the chilled dough to about 1/8-inch thickness for a perfect balance of dough to filling.
- Cut Circles: Use a round cutter or a small bowl to cut out circles from the rolled dough, which will form the empanada shells.
- Fill Empanadas: Place a spoonful of the cooled beef mixture onto each dough circle, then sprinkle with shredded cheddar and mozzarella cheeses to add richness and creaminess.
- Fold and Seal: Fold the dough over the filling to create a half-moon shape, pressing the edges firmly with a fork to seal the empanadas and prevent leakage.
- Apply Egg Wash: Brush the tops of the sealed empanadas with the beaten egg to achieve a glossy, golden finish when baked.
- Arrange for Baking: Place the empanadas on a baking sheet lined with parchment paper, evenly spaced to allow for proper heat circulation.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the empanadas turn golden brown and crisp.
- Cool and Serve: Let the baked empanadas cool slightly on a wire rack before serving to enjoy the flavors at their best and to avoid burns.
Notes
- For a flakier dough, ensure the butter is very cold before mixing.
- Do not overfill the empanadas to prevent them from bursting during baking.
- You can prepare the filling a day ahead and refrigerate for convenience.
- Serve with salsa, sour cream, or guacamole for added flavor.
- Leftovers can be reheated in the oven to retain crispiness.
