Beef And Cheese Empanadas Recipe

I love working with ingredients like ground beef, fresh onion, garlic and red bell pepper to create what I call my easy beef empanadas recipe. Infused with tomato paste, cumin and smoked paprika, these hand pies burst with rich flavor and melty cheese wrapped in delightfully flaky dough. I can’t wait for you to try them.

I’ve been experimenting with flavors in my kitchen lately and discovered this epic twist on a classic that reminds me of those sloppy joe empanadas I grew up loving. I started with 1 lb ground beef, frying it with chopped onion, minced garlic, and diced red bell pepper in a bit of olive oil until everything was nicely softened.

Then I stirred in tomato paste, a pinch of ground cumin, smoked paprika and even a dash of chili powder to keep things interesting. I layered in a generous amount of shredded cheese and remembered that the secret is using store bought empanada dough (or puff pastry for an extra flaky bite).

Once assembled and brushed with a beaten egg, these handheld delights get baked to a golden perfection. Every bite redefines the typical American dinner recipes with a fun twist on empanada ideas that are just perfect for dipping in salsa, sour cream or guac.

Enjoy!

Why I Like this Recipe

I like this recipe because first, the mix of ground beef, melted cheese, and spices like cumin and smoked paprika really gives it an awesome, hearty flavor that reminds me of my favorite comfort food. Second, i love how easy it is to make – even if youre short on time, i can whip these up without too much fuss. Third, the empanadas come out with a delightful crispy edge and a soft, savory middle which makes every bite super satisfying. And finally, i like that it’s so versatile; whether i’m feeling a snack, an appetizer, or a full meal, this recipe fits the bill perfectly.

Ingredients

• Ground beef: A hearty protein source that gives the filling a rich, meaty flavor.
• Onion: Offers fiber and important nutrients, adding natural sweetness and aroma to the dish.
• Garlic: Brings a punch of flavor while helping with digestion and boosting your immunity.
• Tomato paste: Provides a tangy, smooth texture with lycopene that balances the savory flavors.
• Red bell pepper: Delivers vitamins and sweet crunch, making the empanadas colorful and tasty.
• Cheese: Melts beautifully, adding a creamy layer of protein and richness to every bite.

Ingredient Quantities

• 1 lb ground beef
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1/2 red bell pepper, diced
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp chili powder (optional)
• Salt and pepper, to taste
• 1 cup shredded cheese (cheddar or a mix, whichever you like)
• 1 package refrigerated empanada dough (or puff pastry; about 12-14 rounds)
• 1 egg, beaten (for egg wash)

How to Make this

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.

2. In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion, diced red bell pepper, and minced garlic, and cook ’em until they’re soft.

3. Add the ground beef to the skillet and cook until it’s browned, stirring to break it apart as it cooks.

4. Stir in the tomato paste, ground cumin, smoked paprika, chili powder (if you’re using it), salt and pepper, and then let everything simmer for about 5 minutes so the flavors can mix together.

5. Remove the skillet from the heat and mix in the shredded cheese, letting it melt slightly into the beef mixture.

6. Roll out your empanada dough rounds (or puff pastry rounds) on a clean surface. Spoon a couple tablespoons of the beef and cheese mixture in the center of each round.

7. Fold each dough round in half to form a half-moon shape and seal the edges well, either by pressing with a fork or pinching them together with your fingers.

8. Place the filled empanadas on your prepared baking sheet.

9. Brush each empanada with beaten egg so they come out golden brown in the oven.

10. Bake in the preheated oven for about 20 minutes, or until the empanadas are puffed up and have a nice golden color. Enjoy them with salsa, sour cream, or guacamole for dipping!

Equipment Needed

1. Oven – for preheating and baking your empanadas
2. Baking sheet – to put the empanadas on
3. Parchment paper – for lining the baking sheet
4. Large skillet – for cooking the beef and veggies
5. Cutting board – to chop the onion, garlic, and bell pepper
6. Sharp knife – for chopping all your ingredients
7. Wooden spoon or spatula – free to stir and break up the beef
8. Bowl – to beat the egg for the egg wash
9. Pastry brush or spoon – to apply the beaten egg on the empanadas
10. Rolling surface (and a rolling pin if you need one) – to roll out the dough rounds
11. Fork – to seal the edges of your empanadas by pressing them together

FAQ

Beef And Cheese Empanadas Recipe Substitutions and Variations

• If you cant get ground beef, you can use ground turkey or even ground chicken for a leaner twist.
• Instead of a medium onion, you can try using shallots which bring a sweeter, milder flavor.
• If you are out of olive oil, vegetable oil works fine, although it wont give that same rich taste.
• Don’t have tomato paste? You can reduce tomato sauce in a pan until it thickens up, but keep an eye on it so it doesnt burn.
• If empanada dough is hard to come by, you can always use puff pastry rounds as a good alternative.

Pro Tips

1. Let that beef and cheese mix cool down for a few minutes before filling your dough. If it’s too hot, it can make your pastry soggy and not as crisp as you’d like.
2. Be careful not to overfill the dough rounds. Overstuffing can make it hard to seal the edges properly and you might end up with leaks in the oven.
3. When sealing the empanadas try to press the edges firmly with your fingers or use a fork but don’t overdo it, too much pressure can break the dough.
4. If you’re using puff pastry instead of empanada dough, make sure to thaw it completely and handle it gently. Warm, soft pastry is easier to work with and less likely to tear.