Cheesy Beef Empanadas -

Cheesy beef empanadas are a delightful and savory treat that combines the rich flavors of seasoned beef with ooey-gooey cheese, all wrapped in a golden, flaky pastry.

Originating from Latin American cuisine, empanadas come in various forms and fillings, but the cheesy beef variety stands out for its comforting and indulgent combination of ingredients.

### Pastry
The foundation of a great empanada is its dough, which can be made from scratch or purchased pre-prepared. Traditionally, the pastry is made with flour,

water, and fat (such as butter or vegetable shortening), resulting in a dough that is tender yet sturdy enough to hold its contents. The dough is rolled out to create circular discs, each one offering a perfect pocket for the filling.

### Filling
The star of the cheesy beef empanada is undoubtedly the filling. Ground beef is typically sautéed with a mixture of aromatics like onions, garlic, and bell peppers, creating a fragrant base. Spices such as cumin, paprika, and chili powder add depth and warmth,

while salt and pepper bring all the flavors together. For added richness, shredded cheese—commonly a melty variety like mozzarella, cheddar, or a Mexican blend—is mixed into the beef. This not only enhances the flavor but also creates a beautifully gooey texture when baked or fried.

### Assembly
Once the filling is prepared, the empanadas are assembled. A generous spoonful of the cheesy beef mixture is placed into the center of each dough disc.

The edges are then folded over and crimped to seal the filling inside, forming a half-moon shape. This sealing process is essential to prevent any of the flavorful filling from escaping during cooking.

Ingredients:

2 tablespoons olive oil
1 small white onion (diced)
1 jalapeño (deseeded and diced (optional))
2 garlic cloves (minced)
1 lb ground beef
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cumin powder
1 teaspoon ground dried oregano
12-15 6-inch round empanada wrappers*
8 oz Colby jack cheese (freshly grated)
1 egg
2 tablespoons water

Instructions:

Preheat the oven to 375°F and line two large baking sheets with parchment paper, a silicone baking mat or spray with non-stick spray.

Add the olive oil to a large skillet over medium heat and add the onion once hot. Cook, stirring often, until the onion becomes translucent. Then add the jalapeño and cook for another three minutes.

Add the garlic and cook for another minute, or until it becomes fragrant.

Add the beef and sprinkle in the salt, pepper, cumin and oregano and stir to combine.

Cook, breaking up the beef and stirring often, until the beef turns a dark brown color and has cooked through. Drain off the rendered fat, set the pan aside and let it cool for 10 minutes.

Once cooled, add a spoonful of it to the center of an empanada wrapper and add a tablespoon of cheese on top.

Fold it in half, pinch the edges around the border and twist the edges into a classic empanada border or use a fork to press in the edges to seal.

Add empanadas to the two baking trays, leaving room for spreading. Beat the egg and water together in a small bowl and brush it over the empanadas.

Bake empanadas for 25 to 27 minutes or until light and golden on the top. Remove them from the oven and let them cool for 10 minutes before serving.

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