Ingredients:
– 1 tablespoon olive oil
– 1 lb ground beef
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 1 cup shredded cheddar cheese
– 1 package (14 oz) refrigerated pie crusts
– 1 egg, beaten (for egg wash)
Instructions:
1. Prepare the Filling:
– Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, about 3-4 minutes.
– Add the minced garlic and cook for another 1-2 minutes until fragrant.
– Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
– Stir in the ground cumin, paprika, chili powder, salt, and pepper. Cook for another 2-3 minutes until the spices are well combined and fragrant. Remove from heat and let the mixture cool slightly.
– Stir in the shredded cheddar cheese.
2. Assemble the Empanadas:
– Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
– Unroll the pie crusts on a lightly floured surface. Use a round cutter or a glass to cut out circles of dough (about 4 inches in diameter).
– Place a spoonful of the beef and cheese mixture in the center of each dough circle.
– Fold the dough over the filling to create a half-moon shape. Press the edges together with a fork to seal.
3. Bake the Empanadas:
– Place the assembled empanadas on the prepared baking sheet. Brush the tops with the beaten egg.
– Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.
4. Serve:
– Allow the empanadas to cool slightly before serving. Enjoy them warm with your favorite dipping sauce.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes | Servings: 12 empanadas