Cheesy Ground Beef Empanadas (Print)

Savory beef, melty cheese, and golden pastry make these crispy empanadas a family-favorite comfort food.

# Ingredients:

→ Dough

01 - 315 grams all-purpose flour
02 - 113 grams cold unsalted butter, cubed
03 - 1 teaspoon salt
04 - 1 teaspoon sugar
05 - 80 millilitres cold water
06 - 1 large egg

→ Filling

07 - 450 grams ground beef
08 - 80 grams onion, finely diced
09 - 2 cloves garlic, minced
10 - 1 teaspoon paprika
11 - 1 teaspoon ground cumin
12 - 0.5 teaspoon chili powder
13 - 0.5 teaspoon salt
14 - 0.25 teaspoon black pepper
15 - 1 tablespoon tomato paste
16 - 60 grams shredded cheddar cheese
17 - 60 grams shredded mozzarella cheese
18 - 2 tablespoons olive oil

→ Assembly

19 - 1 egg yolk, beaten
20 - 1 tablespoon water

# Steps:

01 - In a large mixing bowl, combine flour, salt, and sugar. Cut in the cold butter using a pastry cutter or fingertips until the texture resembles coarse crumbs. Add the egg and cold water, mixing gently until a dough forms. Knead briefly, wrap in plastic wrap, and refrigerate for 30 minutes.
02 - Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened. Add ground beef, breaking it apart as it cooks. Stir in paprika, cumin, chili powder, salt, and black pepper. Blend in tomato paste and continue cooking for 3 minutes. Remove from heat, allow the mixture to cool slightly, then mix in cheddar and mozzarella cheese.
03 - On a floured surface, roll out the chilled dough to a thickness of 3 millimetres. Use a 10-centimetre round cutter to cut circles. Place 1 to 2 tablespoons of beef filling onto each dough circle. Fold dough over filling to create a half-moon and press edges firmly with a fork to seal.
04 - Preheat oven to 190°C. Arrange empanadas on a parchment-lined baking tray. Brush tops with egg wash. Bake for 20 to 25 minutes until golden brown.
05 - Heat vegetable oil in a deep pan to 175°C. Fry empanadas in batches for 3 to 4 minutes per side until crisp and golden. Remove and drain on paper towels.

# Notes:

01 - Chilling the dough before rolling enhances handling and final texture.
02 - Avoid overfilling to prevent empanadas from leaking during baking or frying.
03 - Monterey Jack, Pepper Jack, or Oaxaca cheese can be used for a flavourful variation.
04 - A small amount of cornstarch incorporated into the dough can yield extra crispiness.

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