Ingredients:
- For the Dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1 egg
- 1/4 cup cold water
- For the Filling:
- 1 pound ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 egg (for egg wash)
Directions:
- Make the Dough: In a large mixing bowl, combine the flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Add the egg and cold water, mixing until a dough forms. Knead gently, then wrap in plastic wrap and refrigerate for at least 30 minutes.
- Prepare the Filling: In a skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onions are soft. Drain excess fat. Stir in the shredded cheese, cumin, paprika, salt, and pepper. Remove from heat and let cool slightly.
- Assemble the Empanadas: Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8-inch thickness. Cut into circles (about 4-5 inches in diameter). Place a spoonful of the beef filling in the center of each circle.
- Fold the dough over the filling to create a half-moon shape, pressing the edges to seal. Use a fork to crimp the edges for extra security.
- Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg to achieve a golden color when baked.
- Bake for 20-25 minutes, or until golden brown. Let cool slightly before serving.
Prep Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 55 minutes
Kcal: 310 kcal | Servings: 12 empanadas
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