Beef Empanadas

Name: Beef Empanadas
Prep time: 20 min
Total time: 20 min
Yield: 15 servings
Ingredients: 3 cup (360 g.) all-purpose flour, for surface, plus more; 1 tsp Baking Powder; 1 tsp Kosher Salt; 0.5 cup (1 stick) cold unsalted butter, cut into cubes; 1 large Eggs; 1 tbsp Extra Virgin Olive Oil; 1 Yellow Onion, finely chopped; 2 Garlic, finely chopped; 1 lb Beef, ground; 1 tbsp Tomato Paste; 1 tsp Dried Oregano; 1 tsp Ground Cumin; 0.5 tsp Ground Paprika; Kosher Salt; Ground Black Pepper, freshly; 0.5 cup pickled jalapeños, chopped; 0.5 cup Tomatoes, chopped; All Purpose Flour, for dusting; 1.25 cup cheddar, shredded; 1.25 cup Monterey Jack, shredded; fresh cilantro and sour cream, chopped for serving

Upgrade your dinner (or appetizer) game with this easy recipe for classic beef empanadas, paired with cilantro and sour cream for dipping.

Brooke1999

Prep20 min

Total20 min

Servings15

Difficultymedium

AmericanMexicanLunchDinner / SupperSidesAppetizers

Ingredients

3 cup(360 g.) all-purpose flour, for surface, plus more
1 tspBaking Powder
1 tspKosher Salt
0.5 cup(1 stick) cold unsalted butter, cut into cubes
1 largeEggs
1 tbspExtra Virgin Olive Oil
1Yellow Onion, finely chopped
2Garlic, finely chopped
1 lbBeef, ground
1 tbspTomato Paste
1 tspDried Oregano
1 tspGround Cumin
0.5 tspGround Paprika
Kosher Salt
Ground Black Pepper, freshly
0.5 cuppickled jalapeños, chopped
0.5 cupTomatoes, chopped
All Purpose Flour, for dusting
1.25 cupcheddar, shredded
1.25 cupMonterey Jack, shredded
fresh cilantro and sour cream, chopped for serving

Instructions

1
In a large bowl, whisk flour, baking powder, and salt. Cut butter into dry ingredients with your hands or a pastry cutter until pea-sized pieces form. Add egg and 3/4 cup water and mix with a wooden spoon until a dough forms.
2
Turn out dough onto a lightly floured surface. Knead until smooth, about 5 minutes.
3
Wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.
4
Preheat oven to 400°. Line 2 large baking sheets with parchment. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add beef and cook, breaking meat up with a wooden spoon, until no longer pink, about 5 minutes. Drain fat.
5
Return pan to medium heat and stir tomato paste into beef. Add oregano, cumin, and paprika; season with salt and pepper. Add jalapeños and tomatoes and cook, stirring occasionally, until warmed through, about 3 minutes. Let cool slightly.
6
Turn out dough onto a lightly floured surface and divide in half. Roll one half to 1/4" thick. Using a 4.5" round cookie cutter, cut out rounds. Repeat with remaining dough. Reroll scraps once to cut out more rounds.
7
Lightly moisten outer edge of a dough round with water. Place about 2 tablespoons filling in the center. Top with cheddar and Monterey Jack. Fold dough in half over filling. Using a fork, crimp edges together. Repeat with remaining filling and dough.
8
In a small bowl, beat egg with a splash of water. Place empanadas on prepared baking sheets and brush with egg wash.
9
Bake empanadas until golden brown and filling is warmed through, about 25 minutes.
10
Top with cilantro and serve with sour cream alongside.