Empanadas De Carne Y Queso Recipe

Mix the Dry Ingredients

In a large mixing bowl, combine the all-purpose flour and salt. Mix well to ensure the salt is evenly distributed.

Add Butter

Cut the unsalted butter into small cubes and add it to the flour mixture. Use your fingertips or a pastry cutter to mix until the mixture resembles coarse crumbs.

Add Water

Gradually add the cold water to the flour mixture, mixing until the dough comes together. Do not overmix.

Chill the Dough

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Cook the Meat Mixture

In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it up with a spoon as it cooks.

Add Vegetables and Spices

Add the chopped onion, minced garlic, and bell pepper to the skillet. Cook until the vegetables are softened, about 5 minutes. Stir in the cumin, paprika, salt, and black pepper.

Add Cheese and Optional Ingredients

Remove the skillet from heat and stir in the shredded cheddar cheese and chopped cilantro (if using). Allow the filling to cool slightly.

Preheat the Oven

Preheat your oven to 400°F (200°C).

Roll Out the Dough

On a floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a round cutter or a glass to cut out circles about 4 inches in diameter.

Fill the Empanadas

Place a tablespoon of the filling in the center of each dough circle. Fold the dough over to make a half-moon shape and press the edges to seal.

Egg Wash and Bake

Place the filled empanadas on a baking sheet lined with parchment paper. Beat the egg and brush it over the tops of the empanadas. Bake for 20-25 minutes or until golden brown.

Serve

Remove from the oven and let cool slightly before serving. Enjoy your empanadas de carne y queso!