Description
These beef and cheese empanadas are made with an easy seasoned ground beef filling, topped with cheddar cheese, and wrapped in a flakey homemade empanada dough. You can bake or fry them and enjoy with your favorite dipping sauce!
Ingredients
Units
Scale
- 1 tsp oil
- 1/2 yellow onion, diced
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 1 lb lean ground beef
- 2 tsp sazon seasoning
- 1/2 tsp salt
- 1/3 cup tomato sauce
- 1/2 lb cheddar cheese, sliced roughly
- 16 empanada dough discs
If Baking
- 1 egg
- 1 tbsp water
If Frying
- 2 cups canola or vegetable oil
Instructions
- Start the filling: Heat oil in a pan over medium heat before adding the diced onion. Sauté for 3-4 minutes before adding the bell pepper and minced garlic. Cook until the garlic is fragrant then add ground beef. Brown the meat while breaking it up with a spoon.
- Season the beef: Add the sazon, salt and tomato sauce to the meat and continue to brown until the beef is fully cooked.
- Fill the empanadas: Add a few tablespoons of the filling to the center of an empanada dough disc and top with a few slices of cheddar cheese.
- Close the empanadas: Add a dab of cold water to the outside of the dough disc then fold the empanadas closed. Seal the edges over themselves or crimp with a fork. Continue steps 3-4 until all of the filling and/or empanada dough is used.
- If baking: Preheat oven to 400 degrees F / 205 degrees C. Line a baking sheet with parchment paper. Beat together the egg and water in a small bowl to make an egg wash. Arrange the empanadas on the baking sheet before brushing with the egg wash. Bake for 15-20 minutes or until golden brown all around.
- If frying: Heat oil over medium high heat. Fry empanadas in batches for a few minutes on each side, or until crispy and golden brown all around. Transfer to a paper towel lined plate to drain excess oil before serving.
Notes
If air frying: Do not use an egg wash. Simply spray basket with a non stick spray and bake at 400 degrees F / 205 degrees C until golden brown (usually about 10-15 minutes).