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:
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.
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.
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.
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
Kcal: 250 kcal | Servings: 12 empanadas
