Cheese / Chicken / Beef (2 of same kind per order)

In a large bowl, combine the all-purpose flour and salt. Add the unsalted butter and mix until the mixture resembles coarse crumbs. Stir in the egg and water until a dough forms.

Mix the Dough Ingredients

Turn the dough onto a floured surface and knead for about 5 minutes until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Knead the Dough

In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened. Stir in the shredded chicken or ground beef, cumin, salt, and black pepper. Cook until heated through, about 5 minutes. Remove from heat and let cool.

Cook the Filling

In a bowl, combine the cream cheese and cheddar cheese, mixing until well blended. Incorporate this mixture into the cooled meat filling.

Mix the Cheese

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 4-5 inches in diameter).

Roll out the Dough

Place a spoonful of filling on one half of each dough circle. Fold the other half over and press the edges to seal. Use a fork to crimp the edges for a decorative touch.

Fill and Seal the Empanadas

In a small bowl, whisk together the egg and water. Brush the tops of the empanadas with the egg wash.

Prepare the Egg Wash

Preheat the oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.

empanadas

Recipe information

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