Sure thing! Here’s a recipe for cheesy beef empanadas:
Ingredients:
For the dough:
- 2 cups all-purpose flour
- 1 teaspoon salt
- ½ cup unsalted butter, cold and cut into small cubes
- 1 egg
- ¼ cup cold water
- 1 tablespoon white vinegar
For the filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon chili powder (adjust to taste)
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- Optional: chopped fresh cilantro or parsley for garnish
Instructions:
- Make the dough:
- In a large mixing bowl, combine the flour and salt. Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg, water, and vinegar. Pour this mixture into the flour-butter mixture and mix until it comes together into a dough. If the dough is too dry, add a little more water, a tablespoon at a time.
- Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the filling:
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes.
- Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through.
- Stir in the ground cumin, paprika, chili powder, salt, and pepper. Cook for another 2-3 minutes, then remove from heat and let it cool slightly.
- Once the beef mixture has cooled, stir in the shredded cheese until evenly combined.
- Assemble the empanadas:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a round cutter (about 4-5 inches in diameter) to cut out circles of dough.
- Place a spoonful of the beef and cheese filling onto one half of each dough circle, leaving a small border around the edges. Fold the other half of the dough over the filling to form a half-moon shape. Press the edges together to seal, then crimp with a fork to secure.
- Bake the empanadas:
- Place the assembled empanadas on the prepared baking sheet. Brush the tops with beaten egg for a golden finish (optional).
- Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.
- Serve:
- Remove the empanadas from the oven and let them cool for a few minutes before serving. Optionally, sprinkle chopped fresh cilantro or parsley on top for garnish. Enjoy your cheesy beef empanadas!
Feel free to adjust the seasonings and cheese according to your taste preferences. Enjoy your cooking!