Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (227g) cold unsalted butter, cubed
  • 1/2 cup (120ml) ice water
  • 1 package (14 oz/400g) pre-made empanada discs
  • 1 tablespoon (15ml) olive oil
  • 1 medium yellow onion, finely chopped (approx. 1 cup)
  • 1 pound (450g) ground beef (80/20 blend is good)
  • 1 teaspoon (5g) chili powder
  • 1/2 teaspoon (2.5g) ground cumin
  • 1/4 teaspoon (1.25g) smoked paprika
  • 1/2 teaspoon (3g) salt
  • 1/4 teaspoon (1.25g) black pepper
  • 1/4 cup (60ml) beef broth or water
  • 1 cup (115g) shredded cheddar cheese (or Monterey Jack, or a blend)
  • 1 large egg
  • 1 tablespoon (15ml) milk or water

Instructions:

  1. Prepare the Dough (or thaw pre-made discs): From Scratch: Whisk together flour and salt. Cut in butter using a pastry cutter or food processor until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes. Pre-made: Thaw according to package directions.
  2. Make the Filling: Heat olive oil in a large skillet over medium heat. Add onion and sauté until softened. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat. Stir in chili powder, cumin, smoked paprika, salt, and pepper. Add beef broth or water and simmer until the liquid is absorbed. Remove from heat and let cool slightly. Stir in the shredded cheese.
  3. Assemble the Empanadas: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough to about 1/8-inch thickness (if making from scratch). Cut out circles of dough (about 4-5 inches in diameter) using a cookie cutter or bowl. (Skip this step if using pre-made discs) Place a spoonful of the 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 (or use an empanada press).
  4. Bake the Empanadas: Whisk together the egg and milk (or water) for the egg wash. Brush the empanadas with the egg wash. Place the empanadas on the prepared baking sheet. Bake for 20-25 minutes, or until golden brown.
  5. Cool and Serve: Let the empanadas cool slightly on a wire rack before serving.