Beef and Cheese Empanadas (Print Version)

# Ingredients:

→ For the filling

01 - 1 tablespoon olive oil
02 - 1/2 lb (225 g) ground beef
03 - 1/2 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon smoked paprika
07 - 1/4 teaspoon chili powder (optional)
08 - 2 tablespoons tomato paste
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/2 cup (50 g) shredded cheddar cheese (or mozzarella)
12 - 1/4 cup (30 g) chopped green olives (optional)
13 - 1 tablespoon fresh parsley, chopped

→ For the empanada dough

14 - 2 cups (250 g) all-purpose flour
15 - 1/2 teaspoon salt
16 - 1/2 cup (115 g) cold unsalted butter, cubed
17 - 1 large egg, beaten
18 - 1/4 cup (60 ml) cold water

→ For assembling

19 - 1 egg, beaten
20 - 1 tablespoon water

# Instructions:

01 - In a large bowl, combine the flour and salt. Add the cold butter and use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs. Stir in the beaten egg and cold water. Mix until a dough forms. If the dough is too dry, add a little more water, 1 teaspoon at a time. Knead the dough lightly on a floured surface, shape it into a ball, and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
02 - Heat the olive oil in a skillet over medium heat. Add the chopped onion and garlic, cooking for 2–3 minutes until softened. Add the ground beef, breaking it up with a spoon, and cook until browned. Drain any excess fat. Stir in the cumin, smoked paprika, chili powder (if using), tomato paste, salt, and pepper. Cook for 2 minutes until the mixture is fragrant. Remove the skillet from heat. Let the mixture cool slightly, then stir in the shredded cheese, green olives (optional), and chopped parsley.
03 - Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Roll out the chilled dough on a lightly floured surface to about 1/8 inch (3 mm) thick. Use a round cutter (about 4–5 inches / 10–12 cm) to cut out circles of dough. Place about 2 tablespoons of the beef and cheese filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, then crimp with a fork for a decorative edge. In a small bowl, whisk the egg with 1 tablespoon of water to make an egg wash. Brush the tops of the empanadas with the egg wash for a golden finish.
04 - Place the assembled empanadas on the prepared baking sheet, spacing them slightly apart. Bake for 20–25 minutes, or until the empanadas are golden brown and crisp.
05 - Let the empanadas cool slightly before serving. Serve warm with your favorite dipping sauces like salsa, guacamole, or sour cream.

# Notes:

01 - Filling options: Add corn, diced peppers, or black beans for extra flavor and texture.
02 - Dough shortcut: Store-bought empanada dough or puff pastry can save time.
03 - Make ahead: Assemble and freeze unbaked empanadas. Bake from frozen, adding 5–7 minutes to cook time.
04 - Frying option: Deep-fry empanadas in vegetable oil at 350°F (175°C) until golden brown, about 3–4 minutes per side.

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