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Ingredients:
For the Filling:
- 1 tablespoon olive oil
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
For the Assembly:
- 1 package (14 oz) refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Directions:
Prepare the Filling:
- Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, about 3-4 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the ground cumin, paprika, chili powder, salt, and pepper. Cook for another 2-3 minutes until the spices are well combined and fragrant. Remove from heat and let the mixture cool slightly.
- Stir in the shredded cheddar cheese.
Assemble the Empanadas:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll the pie crusts on a lightly floured surface. Use a round cutter or a glass to cut out circles of dough (about 4 inches in diameter).
- Place a spoonful of the beef and cheese mixture in the center of each dough circle.
- Fold the dough over the filling to create a half-moon shape. Press the edges together with a fork to seal.
Bake the Empanadas:
- Place the assembled empanadas on the prepared baking sheet. Brush the tops with the beaten egg.
- Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.
Serve:
- Allow the empanadas to cool slightly before serving. Enjoy them warm with your favorite dipping sauce.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 250 kcal per empanada | Servings: 12 empanadas
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