Beef & Cheese Empanadas (Print version)

Golden baked empanadas filled with spiced ground beef, peppers, onions, and melty cheese.

# Ingredients:

For the beef filling

01 - 1 tablespoon olive oil
02 - 1 lb (450 g) ground beef, 85 to 90 percent lean
03 - 1 small yellow onion, finely diced
04 - 1/2 red bell pepper, finely diced
05 - 3 cloves garlic, minced
06 - 2 tablespoons tomato paste
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon kosher salt, plus more to taste
11 - 1/4 teaspoon black pepper
12 - 1/4 cup (60 ml) beef broth
13 - 1 teaspoon apple cider vinegar or lime juice

For assembling

14 - 12 store-bought empanada dough discs, about 5 inches each, thawed if frozen
15 - 3/4 cup (85 g) shredded sharp cheddar cheese
16 - 3/4 cup (85 g) shredded Monterey Jack cheese
17 - 1 large egg, beaten with 1 tablespoon water
18 - Chimichurri, salsa, or sour cream, for serving

# Instructions:

01 - Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 5-6 minutes, breaking it into small crumbles, until browned and no pink remains.
02 - Add the onion and bell pepper to the skillet. Cook for 4-5 minutes until softened, then stir in the garlic for 30 seconds.
03 - Stir in the tomato paste, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute, then add the beef broth and simmer for 3-4 minutes until the mixture is moist but not wet. Stir in the vinegar or lime juice.
04 - Spread the beef filling on a plate and cool for at least 20 minutes. Stir the cheddar and Monterey Jack together in a bowl, but keep the cheese separate from the beef until filling each disc.
05 - Heat the oven to 400 F and line a sheet pan with parchment. Place about 2 heaping tablespoons beef filling in the center of each dough disc, add a small pinch of cheese, brush the edge with water, fold closed, and crimp firmly with a fork.
06 - Arrange the empanadas on the prepared pan. Brush with egg wash and bake for 18-22 minutes, rotating the pan once, until puffed and golden brown. Rest for 5 minutes before serving.

# Good to know:

01 - The filling can be made up to 3 days ahead and kept refrigerated.
02 - Unbaked empanadas can be frozen for up to 2 months and baked from frozen.
03 - Best served warm with chimichurri, salsa, or sour cream.

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