Beef And Cheese Empanada Recipe

Make the Dough

In a large bowl, combine all-purpose flour and salt. Add the unsalted butter and rub it into the flour until it resembles coarse crumbs.

In another bowl, whisk together the eggs and cold water. Gradually add this mixture to the flour mixture, mixing until the dough comes together.

Knead the dough on a lightly floured surface for about 5 minutes until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Cook the Filling

In a large skillet, heat olive oil over medium heat. Add chopped onion and bell pepper; sauté until softened, about 5 minutes.

Add minced garlic, cumin, paprika, salt, and black pepper. Stir for about 1 minute until fragrant.

Add ground beef and cook until browned, breaking it apart with a spatula, about 7-10 minutes. Drain excess fat if necessary.

Remove from heat and let the mixture cool slightly. Stir in shredded cheddar cheese and beaten egg until well combined.

Assemble the Empanadas

Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough to about 1/8 inch thick.

Cut out circles (about 4-6 inches in diameter) using a round cutter or a small plate.

Place about 2 tablespoons of the filling in the center of each circle. Fold the dough over to create a half-moon shape. Press the edges with a fork to seal.

Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with a little beaten egg for a golden appearance.

Bake in the preheated oven for 25-30 minutes until golden brown.