Ingredients:

  • 250g (2 cups) all-purpose flour, plus extra for dusting
  • 1 tsp salt
  • 115g (1/2 cup) unsalted butter, chilled and cubed
  • 120ml (1/2 cup) ice water
  • 1 large egg, beaten (for egg wash)
  • 500g (1.1 lbs) ground beef (about 80/20 lean to fat ratio)
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, finely chopped
  • 1 jalapeño pepper, seeded and minced (optional)
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional)
  • 1/2 cup beef broth (or water)
  • 1/4 cup chopped fresh coriander (cilantro)
  • Juice of 1 lime
  • 150g (1 1/2 cups) shredded cheddar cheese
  • Salt and black pepper to taste
  • Vegetable oil, for frying (or baking, with spray)

Instructions:

  1. Make the Dough: Combine flour and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water until a dough forms. Wrap in plastic wrap and chill for at least 15 minutes.
  2. Prepare the Filling: Heat olive oil in a large skillet. Brown the ground beef over medium-high heat, breaking it up with a spoon. Drain off any excess fat.
  3. Sauté Aromatics: Add onion, garlic, bell pepper, and jalapeño (if using) to the skillet. Sauté until softened, about 5 minutes.
  4. Season the Beef: Stir in cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Cook for 1 minute more.
  5. Simmer the Filling: Add beef broth (or water). Bring to a simmer and cook until the liquid has evaporated and the filling is slightly thickened, about 10 minutes.
  6. Finish the Filling: Remove from heat. Stir in coriander, lime juice, and cheddar cheese. Let cool slightly.
  7. Assemble the Empanadas: Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Cut out circles using a cookie cutter.
  8. Fill and Seal: Place a spoonful of filling in the center of each dough circle. Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal.
  9. Egg Wash: Brush the empanadas with beaten egg.
  10. Cook the Empanadas: Fry: Heat vegetable oil in a large skillet to 350°F (175°C). Fry the empanadas in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels. Bake: Preheat oven to 375°F (190°C). Place empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown.
  11. Cool and Serve: Let the empanadas cool slightly before serving.