Delish Recipes Cheesy Beef Empanadas

CHEESY GROUND BEEF EMPANADAS

Steps:

• Preheat oven to 425°.
• In a cast iron pan or large frying pan, add ground beef, chopped onions, minced garlic and cook over medium heat until ground beef is no longer pink. Drain grease and return to pan.
• Sprinkle with seasonings, stir.
• Add tomato sauce and jalapeños, stir and let simmer for 15 minutes.
• Unroll pie crust on a lightly flour surface. Using a 4 inch bowl, turn bowl upside down and press down to cut dough. Should be able to get 4 pieces per pie crust.
• Add a little water to the edges of the dough before filling to help seal.
• Add a small amount of shredded cheese and about a 1/4 cup of meat mixture.
• Fold dough over and using a fork, close up the edges by pressing to seal and place on a baking sheet.
• In a small bowl, whisk egg and one tablespoon of water together. Using a basting brush, brush egg wash over the top of each empanada.
• Bake for 15 minutes or until empanada crust is golden brown.
• Carefully remove from oven and enjoy.

BEEF AND CHEESE EMPANADA RECIPE BY TASTY

Steps:

• Heat oil in a large skillet.
• Cook down onions until translucent.
• Add meat, 1 teaspoon salt, and ½ teaspoon pepper, and cook until meat is fully cooked. Transfer into a large bowl.
• Preheat oven to 400°F (200°C).
• Combine cheese, ketchup, mustard, Worcestershire sauce, and 1 teaspoon of salt. Mix thoroughly.
• Roll out the pie crust and cut into 4 pieces.
• Place a spoonful of the stuffing on one side of the dough, leaving ¼ inch (6 mm) from the edge and fold over, creating a triangle.
• With a fork, crimp down the 2 sides so the stuffing stays in.
• Transfer onto baking sheet. Brush on egg and sprinkle on sesame seeds.
• Bake for 20 minutes or until golden brown and pie crust is thoroughly cooked.
• Let it cool for a few minutes
• Enjoy!

CHEESY BEEF EMPANADAS

Steps:

• In a large bowl, whisk together flour, salt, and baking powder. Cut butter into flour using your hands or a pastry cutter until pea-sized. Add water and egg and mix until a dough forms. Turn dough out on a lightly floured surface and knead until smooth, about 5 minutes.
• Wrap in cling film and refrigerate for at least 1 hour.
• Preheat oven to 200°C (180ºC fan) and line two large baking trays with parchment paper.
• In a large pan over medium heat, heat oil. Add onion and cook until soft, about 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add beef and cook, breaking meat up with a wooden spoon, until no longer pink, 5 minutes. Drain fat.
• Return pan to medium heat, and stir tomato paste into beef. Add oregano, cumin, and paprika, and season with salt and pepper. Add tomatoes and jalapeños and cook until warmed through, about 3 minutes. Remove from heat and let cool slightly.
• Place dough on a lightly floured surface and divide in half. Roll one half out to half centimetre thick. Using an 11cm round cookie cutter, cut out rounds. Repeat with remaining dough. Reroll scraps once to cut out more rounds.
• Lightly moisten outer edge of a dough round with water and place about 2 tablespoons filling in centre and top with cheddar and Monterey. Fold dough in half over filling. Use a fork to crimp edges together. Repeat with remaining filling and dough.
• Place empanadas on prepared baking trays and brush with egg wash. Bake until golden and filling is warmed through, about 25 minutes.
• Garnish with coriander and serve with sour cream.
• In a large pan over medium heat, heat oil. Add onion and cook until soft, about 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add beef and cook, breaking meat up with a wooden spoon, until no longer pink, 5 minutes. Drain fat.
• Return pan to medium heat, and stir tomato paste into beef. Add oregano, cumin, and paprika, and season with salt and pepper. Add tomatoes and jalapeños and cook until warmed through, about 3 minutes. Remove from heat and let cool slightly.
• Place dough on a lightly floured surface and divide in half. Roll one half out to half centimetre thick. Using a 11cm round cookie cutter, cut out rounds. Repeat with remaining dough. Reroll scraps once to cut out more rounds.
• Lightly moisten outer edge of a dough round with water and place about 2 tablespoons filling in centre and top with cheddar and Monterey. Fold dough in half over filling. Use a fork to crimp edges together, then brush with egg wash. Repeat with remaining filling and dough.
• Place empanadas in a parchment-lined Air Fryer basket, making sure they don't touch, and cook in batches at 200°C for 10 minutes.
• Garnish with coriander and serve with sour cream.