Easy Beef Empanadas 

Easy Beef Empanadas are a delightful fusion of savory ground beef, aromatic spices, and melted cheese, all encased in a flaky, golden crust. These handheld pastries are perfect for a quick weeknight dinner, party appetizers, or a satisfying snack. With the convenience of refrigerated dough, this recipe simplifies the traditional empanada making process without compromising on flavor.

Full Recipe:

Ingredients

For the Filling:

• 1 lb (450 g) ground beef (preferably lean)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• ½ cup (75 g) green bell pepper, finely chopped

• 1 tsp ground cumin

• 1 tsp paprika

• Salt and pepper, to taste

• 1 cup (100 g) shredded cheese (cheddar or Mexican blend)

For the Empanadas:

• 1 package refrigerated empanada dough (or homemade dough)

• 1 egg, beaten (for egg wash)

• Olive oil (for frying or brushing)

Directions

1. Prepare the Filling:

   • In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion, minced garlic, and green bell pepper. Sauté until softened and fragrant, about 5 minutes.

   • Add the ground beef to the skillet, breaking it apart as it cooks. Continue cooking until the beef is browned and fully cooked, approximately 7–10 minutes. Drain any excess fat.

   • Stir in the ground cumin, paprika, salt, and pepper. Cook for an additional 2–3 minutes to allow the flavors to meld. Remove from heat and mix in the shredded cheese until melted. Let the filling cool slightly.

2. Assemble the Empanadas:

   • Preheat your oven to 400°F (200°C) if baking.

   • On a clean surface, lay out the empanada dough circles. Place a spoonful of the beef filling in the center of each dough circle.

   • Carefully fold the dough over to form a half-moon shape. Press the edges to seal them well, and crimp the edges with a fork for a decorative touch.

3. Prepare for Baking or Frying:

   • Baking: Place the assembled empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to achieve a golden finish. Bake for 25–30 minutes, or until the empanadas are golden brown.

   • Frying: Heat a few inches of olive oil in a deep skillet over medium heat. Fry the empanadas in batches, turning them until they are golden brown and crispy, about 2–3 minutes per side. Remove and drain on paper towels.

Nutritional Information (per serving)

• Calories: Approximately 344 kcal

• Carbohydrates: 32 g

• Protein: 10 g

• Fat: 20 g

• Sodium: Varies based on added ingredients