Description
These Beef & Cheese Empanadas feature a savory ground beef filling seasoned with spices, green olives, and raisins, combined with melted cheddar cheese inside a flaky empanada dough. Baked to golden perfection, they make a perfect appetizer or meal for any occasion.
Ingredients
Scale
Filling
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup green olives, chopped
- 1/4 cup raisins
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Dough & Cheese
- 1 package empanada dough discs (about 12 discs)
- 1 cup shredded cheddar cheese
- 1 egg, beaten (for egg wash)
Instructions
- Heat oil: Heat the olive oil in a large skillet over medium heat.
- Sauté onion: Add the finely chopped onion and cook until softened and translucent, about 3-4 minutes.
- Add garlic: Add minced garlic and cook for 1 minute, stirring constantly to avoid burning.
- Cook beef: Add ground beef, breaking it apart with a spoon, and cook until browned and fully cooked, about 5-7 minutes.
- Season meat: Stir in cumin, paprika, chili powder, salt, and black pepper; mix well to evenly coat the meat.
- Add olives and raisins: Stir in the chopped green olives and raisins until combined.
- Cool filling: Remove skillet from heat and set aside to cool slightly.
- Preheat oven: Set oven to 375°F (190°C).
- Prepare dough: Place empanada dough discs on a clean surface spaced apart.
- Fill discs: Spoon about 2 tablespoons of beef mixture onto each dough disc.
- Add cheese: Sprinkle 1-2 tablespoons shredded cheddar cheese over the beef filling.
- Fold empanadas: Fold the discs in half over the filling to create a half-moon shape.
- Seal edges: Press edges together and crimp with a fork for decoration and sealing.
- Apply egg wash: Brush tops of empanadas with beaten egg for a golden finish.
- Bake empanadas: Place on a baking sheet lined with parchment paper and bake for 20-25 minutes until golden brown and crispy.
- Cool and serve: Remove from oven and let cool a few minutes before serving.
Notes
- You can substitute cheddar cheese with mozzarella or a Mexican cheese blend for variation.
- Adjust the amount of chili powder according to your preferred spice level.
- Ensure the filling is not too hot when assembling the empanadas to prevent the dough from becoming soggy.
- Leftover empanadas can be refrigerated up to 3 days or frozen for up to 1 month.
