Cheesy Beef Empanadas Recipes

BEEF EMPANADAS

Steps:

• Heat oil in a large Dutch oven over medium heat. Add onions, scallions, and bell pepper. Cover and cook, stirring occasionally, until onions are translucent, 10 to 15 minutes.
• Add ground beef, oregano, salt, cayenne pepper, and cumin to the onion mixture. Cook and stir beef until no longer pink, 8 to 10 minutes. Remove from the heat and allow to cool slightly, then cover and place in the refrigerator until meat is completely cooled, about 1 hour.
• Remove filling from the refrigerator and transfer into a colander to drain. Return filling to the Dutch oven.
• Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a baking sheet with butter.
• Place about 2 tablespoons filling into the center of an empanada disc. Fold empanada in half into a crescent shape, press the edges of the dough together with a fork or your fingers to seal, and place onto the prepared baking sheet. Repeat with remaining empanadas and filling. Brush tops with egg white.
• Bake in the preheated oven until golden brown, about 20 minutes.

EMPANADAS (BEEF TURNOVERS)

Steps:

• Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazon, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
• On a lightly floured work surface, using a rolling pin, roll out discos until 1/2-inch larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
• Fill a deep saucepan with oil to a depth of 2 1/2-inches. Heat oil over medium-high heat until hot but not smoking (350 degrees F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 - 6 minutes. Transfer to paper towels to drain.

BEEF AND CHEESE EMPANADAS

Steps:

• Make the Dough: Process the flour, sugar and salt together in a food processor until combined, about 6 seconds. Scatter the butter pieces over the flour mixture and pulse until the mixture resembles coarse crumbs with butter bits no larger than small peas, about 16 pulses.
• Transfer the flour mixture to a large mixing bowl. Working with 1/4 cup of water at a time, sprinkle the water over the flour mixture and stir it in using a rubber spatula, pressing the mixture against the side of the bowl to form a dough, until no small bits of flour remain (you may not need to use all of the water).
• Turn the dough out onto a clean work surface and divide it into 2 equal pieces. Press each dough half into a cohesive ball, then flatten the ball into a 6-inch disk. Wrap each disk in plastic and refrigerate until firm but not hard, about 2 hours or up to 2 days.
• Line 2 baking sheets with parchment paper; set aside. Remove 1 disk of dough from the refrigerator (if refrigerated longer than 2 hours, let sit at room temperature until malleable). Roll the dough out on a lightly floured work surface into an 18-inch circle about 1/8 inch thick. Using a 3-inch round biscuit cutter, cut out 24 rounds and transfer them to the prepared baking sheet. Wrap the baking sheet with plastic wrap and refrigerate. Repeat with the second disk of dough and the second prepared baking sheet.
• Make the Filling: Heat the oil in a 12-inch nonstick skillet over medium-high heat until just shimmering. Add the onion and cook until softened, 5 to 7 minutes. Stir in the tomato paste, garlic, oregano, cumin, cloves, and cayenne and cook until fragrant, about 30 seconds. Stir in the beef and cook, breaking up the clumps with a wooden spoon, until no longer pink, about 4 minutes.
• Stir in the broth, reduce the heat to low, and simmer until the mixture is moist but not wet, about 8 minutes. Off the heat, stir in the sugar and season with salt and pepper to taste. Transfer mixture to a medium bowl, cover with plastic wrap and refrigerate until completely cool, about 1 hour. Stir in the cheese and continue to chill until needed, up to 3 days.
• Assemble the empanadas: Working with the first batch of dough rounds, place about 1 teaspoon of the chilled filling in the center of each dough round and moisten the edge of the dough round with water, using either your finger or a pastry brush. Fold the dough in half over the filling, making a half-moon shape. Pinch the seam along the edge to secure. Using a dinner fork, crimp the sealed edge to secure. Arrange them on a fresh, parchment-lined baking sheet. Wrap the baking sheet tightly with plastic wrap and refrigerate while making a second batch of empanadas using the remaining dough rounds and filling. Follow freezing instructions at this time if making ahead.
• To serve: Adjust 2 oven racks to the upper-middle and lower-middle positions and heat the oven to 425 degrees F. Unwrap the empanadas and brush with the egg and bake until golden brown, about 20 minutes, switching and rotating the trays halfway through the baking time. Let cool for 5 minutes before serving.

CHEESY BEEF EMPANADAS

Steps:

• In a large bowl, whisk together flour, salt, and baking powder. Cut butter into flour using your hands or a pastry cutter until pea-sized. Add water and egg and mix until a dough forms. Turn dough out on a lightly floured surface and knead until smooth, about 5 minutes.
• Wrap in cling film and refrigerate for at least 1 hour.
• Preheat oven to 200°C (180ºC fan) and line two large baking trays with parchment paper.
• In a large pan over medium heat, heat oil. Add onion and cook until soft, about 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add beef and cook, breaking meat up with a wooden spoon, until no longer pink, 5 minutes. Drain fat.
• Return pan to medium heat, and stir tomato paste into beef. Add oregano, cumin, and paprika, and season with salt and pepper. Add tomatoes and jalapeños and cook until warmed through, about 3 minutes. Remove from heat and let cool slightly.
• Place dough on a lightly floured surface and divide in half. Roll one half out to half centimetre thick. Using an 11cm round cookie cutter, cut out rounds. Repeat with remaining dough. Reroll scraps once to cut out more rounds.
• Lightly moisten outer edge of a dough round with water and place about 2 tablespoons filling in centre and top with cheddar and Monterey. Fold dough in half over filling. Use a fork to crimp edges together. Repeat with remaining filling and dough.
• Place empanadas on prepared baking trays and brush with egg wash. Bake until golden and filling is warmed through, about 25 minutes.
• Garnish with coriander and serve with sour cream.
• In a large pan over medium heat, heat oil. Add onion and cook until soft, about 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add beef and cook, breaking meat up with a wooden spoon, until no longer pink, 5 minutes. Drain fat.
• Return pan to medium heat, and stir tomato paste into beef. Add oregano, cumin, and paprika, and season with salt and pepper. Add tomatoes and jalapeños and cook until warmed through, about 3 minutes. Remove from heat and let cool slightly.
• Place dough on a lightly floured surface and divide in half. Roll one half out to half centimetre thick. Using a 11cm round cookie cutter, cut out rounds. Repeat with remaining dough. Reroll scraps once to cut out more rounds.
• Lightly moisten outer edge of a dough round with water and place about 2 tablespoons filling in centre and top with cheddar and Monterey. Fold dough in half over filling. Use a fork to crimp edges together, then brush with egg wash. Repeat with remaining filling and dough.
• Place empanadas in a parchment-lined Air Fryer basket, making sure they don't touch, and cook in batches at 200°C for 10 minutes.
• Garnish with coriander and serve with sour cream.

CHEESY GROUND BEEF EMPANADAS

Steps:

• Preheat oven to 425°.
• In a cast iron pan or large frying pan, add ground beef, chopped onions, minced garlic and cook over medium heat until ground beef is no longer pink. Drain grease and return to pan.
• Sprinkle with seasonings, stir.
• Add tomato sauce and jalapeños, stir and let simmer for 15 minutes.
• Unroll pie crust on a lightly flour surface. Using a 4 inch bowl, turn bowl upside down and press down to cut dough. Should be able to get 4 pieces per pie crust.
• Add a little water to the edges of the dough before filling to help seal.
• Add a small amount of shredded cheese and about a 1/4 cup of meat mixture.
• Fold dough over and using a fork, close up the edges by pressing to seal and place on a baking sheet.
• In a small bowl, whisk egg and one tablespoon of water together. Using a basting brush, brush egg wash over the top of each empanada.
• Bake for 15 minutes or until empanada crust is golden brown.
• Carefully remove from oven and enjoy.

BEEF AND CHEESE EMPANADA RECIPE BY TASTY

Steps:

• Heat oil in a large skillet.
• Cook down onions until translucent.
• Add meat, 1 teaspoon salt, and ½ teaspoon pepper, and cook until meat is fully cooked. Transfer into a large bowl.
• Preheat oven to 400°F (200°C).
• Combine cheese, ketchup, mustard, Worcestershire sauce, and 1 teaspoon of salt. Mix thoroughly.
• Roll out the pie crust and cut into 4 pieces.
• Place a spoonful of the stuffing on one side of the dough, leaving ¼ inch (6 mm) from the edge and fold over, creating a triangle.
• With a fork, crimp down the 2 sides so the stuffing stays in.
• Transfer onto baking sheet. Brush on egg and sprinkle on sesame seeds.
• Bake for 20 minutes or until golden brown and pie crust is thoroughly cooked.
• Let it cool for a few minutes
• Enjoy!