Ingredients:
For the Empanada Dough:
2 ½ cups all-purpose flour
½ tsp salt
½ cup unsalted butter, cold and cubed
1 egg
⅓ cup cold water
For the Filling:
1 tbsp olive oil
½ lb ground beef
½ small onion, finely chopped
2 cloves garlic, minced
½ tsp cumin
½ tsp smoked paprika
½ tsp salt
½ tsp black pepper
½ cup shredded cheddar cheese
½ cup shredded mozzarella cheese
1 egg (for egg wash)
Directions:
Make the Dough:
In a large bowl, mix flour and salt.
Add cold butter and cut it into the flour using a fork or pastry cutter until it resembles coarse crumbs.
Stir in the egg and cold water until a dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
Prepare the Filling:
Heat olive oil in a pan over medium heat.
Add chopped onions and cook for 2 minutes until softened.
Stir in garlic and ground beef, cooking until browned. Drain excess fat.
Season with cumin, paprika, salt, and black pepper. Remove from heat and let cool slightly.
Mix in cheddar and mozzarella cheese.
Assemble the Empanadas:
Preheat oven to 375°F (190°C).
Roll out the chilled dough and cut into 4-inch circles.
Spoon 1-2 tablespoons of filling into the center of each circle.
Fold the dough over the filling and seal edges by pressing with a fork.
Bake the Empanadas:
Place empanadas on a parchment-lined baking sheet.
Brush tops with beaten egg for a golden crust.
Bake for 20-25 minutes until golden brown.
Serve & Enjoy:
Let cool slightly before serving.
Serve with salsa, sour cream, or guacamole.
Prep Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 55 minutes
Kcal: 320 kcal | Servings: 8 empanadas
