Description
Comforting beef and cheese empanadas with a flaky crust and a hearty filling, perfect for gatherings or cozy evenings.
Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon chili powder
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 1 package (14 oz) refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until softened.
- Add minced garlic and cook for 1 more minute.
- Add ground beef, breaking it up as it cooks. Stir in cumin, paprika, chili powder, and season with salt and pepper. Cook until browned.
- Remove from heat and stir in shredded cheddar cheese until melted.
- Roll out pie crusts on a floured surface and cut into 4-inch circles.
- Place a spoonful of beef and cheese mixture in the center of each circle.
- Fold the dough over to create a half-moon shape and seal with a fork.
- Brush the tops with beaten egg and place on a baking sheet lined with parchment paper.
- Bake at 375°F (190°C) for 20-25 minutes until golden brown.
- Cool slightly before serving.
Notes
Consider adding diced bell peppers or fresh herbs. For a vegetarian version, substitute beef with sautéed mushrooms and lentils.
