Cheesy Beef Empanadas Recipe

Cheesy Beef Empanadas Recipe

Empanadas are the right little bag of beef cheese. The dough are going to be baked Into a golden crust that cracks beautifully. We filled it with the classic beef mix, but you'll fill it with chicken or maybe beans and rice for a vegetarian version. We've also included homemade batter for the right empanada, but be happy to use a pre-made pie shell if you want.

Ingredient

For the Dough

• 1 teaspoon. leaven
• 3/4 c. water
• 1 large egg
• 3 c. all-purpose flour, plus more for the surface
• 1 teaspoon. kosher salt
• 1/2 c. cold butter, dig cubes

For Filling the Meat

• Sour cream, for serving
• 1 teaspoon. ingredient
• 1 teaspoon. oregano
• 1 1/4 c. Grated Monterey Jack
• 1 teaspoon. cumin
• 1/2 tsp. paprika
• Wash eggs, for brushing
• Fresh chopped cilantro, for garnish
• 1 teaspoon. extra-virgin vegetable oil
• 1 yellow onion, chopped
• 2 garlic cloves, chopped
• 1 lb. hamburger
• Halal salt
• Freshly ground black pepper
• 1/2 c. chopped tomatoes
• 1/2 c. chopped pickled jalapeños
• 1 1/4 c. grated cheddar

Instruction

Make Dough

1. In a large bowl, beat together the flour, salt and leaven. Cut the butter into flour using your hands or a kitchen utensil to the dimensions of a pea. Add water and eggs, stir until the dough is made. Remove the dough on a lightly floured surface and knead until smooth, about 5 minutes.
2. Wrap in wrapping and chill for a minimum of 1 hour.

For Oven

1. Preheat oven to 400° and line two large pans with parchment paper.
2. In a large skillet over medium heat, heat the oil. Add the onions and cook until tender, about 5 minutes, then add the garlic and cook until fragrant, 1 more minute. Add hamburger and cook, mash meat with a wooden spoon, until it's not pink, 5 minutes. Drain fat.
3. Return the pan to medium heat, and stir the ingredient into the meat. Add the oregano, cumin and paprika and season with salt and pepper. Add the tomatoes and jalapenos and cook until warm, about 3 minutes. Remove from heat and let cool slightly.
4. Place the dough on a lightly floured surface and divide in half. Roll one and a half until thick”. Using a 4.5 "round kitchen utensil, cut out a circle. Repeat with remaining dough. Rewind the memo once to chop more loops.
5. Lightly moisten the outer edges of the round dough with water and place about 2 tablespoons of the filling within the center and top with cheddar and Monterey. Fold dough in half on top of the filling. Use a fork to hitch the ends together. Repeat with remaining filling and dough.
6. Place the empanada on the prepared baking sheet and grease with the egg spread. Bake until golden and filling is warm, about 25 minutes.
7. Garnish with cilantro and serve with soured cream.

For Air Fryer

1. During a large skillet over medium heat, heat the oil. Add the onions and cook until tender, about 5 minutes, then add the garlic and cook until fragrant, 1 more minute. Add hamburger and cook, mash meat with a wooden spoon, until it's not pink, 5 minutes. Drain fat.
2. Return the pan to medium heat, and stir the ingredient into the meat. Add the oregano, cumin and paprika and season with salt and pepper. Add the tomatoes and jalapenos and cook until warm, about 3 minutes. Remove from heat and let cool slightly.
3. Place the dough on a lightly floured surface and divide in half. Roll one and a half until thick”. Using a 4.5 "round kitchen utensil, cut out a circle. Repeat with remaining dough. Rewind the memo once to chop more loops.
4. Lightly moisten the outer edges of the round dough with water and place about 2 tablespoons of the filling within the center and top with cheddar and Monterey. Fold dough in half on top of the filling. Use a fork to scrunch the sides, then brush with egg wash. Repeat with remaining filling and dough.
5. Place the empanadas within the parchment-lined Air Fryer basket, ensuring they do not touch, and gradually cook at 400 ° for 10 minutes.
6. Garnish with cilantro and serve with soured cream.