Ingredients:

  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (227g) cold unsalted butter, cut into small cubes
  • ½ cup (120ml) ice water
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon (15ml) olive oil
  • 1 pound (450g) ground beef (80/20 blend recommended)
  • 1 medium yellow onion, finely chopped (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon dried oregano
  • Salt and black pepper to taste
  • 1/2 cup (120ml) beef broth
  • 1 cup (115g) shredded cheddar cheese
  • 1/2 cup (60g) shredded Monterey Jack cheese
  • 2 tablespoons (30ml) chopped fresh cilantro (optional)

Instructions:

  1. Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Flatten into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Heat olive oil in a large skillet over medium-high heat. Brown ground beef, breaking it up with a spoon. Drain off any excess grease.
  3. Add onion and garlic to the skillet and sauté until softened, about 5 minutes.
  4. Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Add beef broth and bring to a simmer. Cook until liquid is mostly absorbed, about 5-7 minutes. Remove from heat and let cool slightly.
  5. Stir in cheddar cheese, Monterey Jack cheese, and cilantro (if using).
  6. On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut out circles using a cookie cutter or bowl.
  7. Place a spoonful of beef filling in the center of each circle. Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal.
  8. Place empanadas on a baking sheet lined with parchment paper. Brush with egg wash.
  9. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until golden brown.
  10. Let empanadas cool slightly before serving.