Beef and Cheese Empanadas Empanadas are perfect little pockets of cheesy beef. The dough bakes (or air fries!) into a golden flaky crust that shatters beautifully. We filled ours with a classic beef mixture, but you could fill yours with chicken or even beans and rice for a vegetarian version.

Ingredients of Beef and Cheese Empanadas

  1. Prepare of EMPANADA FILLING.
  2. Prepare of lean ground beef.
  3. You need of chili powder.
  4. It's of ground cumin.
  5. It's of salt.
  6. Prepare of black pepper.
  7. You need of red pepper flakes.
  8. Prepare of chopped parsley.
  9. Prepare of poblano pepper, chopped.
  10. You need of red bell pepper, chopped.
  11. It's of medium onion, chopped.
  12. Prepare of cloves of garlic, minced.
  13. Prepare of button mushrooms, chopped.
  14. Prepare of 10 ounce can Rotel tomatos,with mild chilis.
  15. It's of honey.
  16. It's of large egg, beaten.
  17. Prepare of cream, heavy, light or half and half.
  18. It's of grated romano cheese.
  19. Prepare of shredded sharp cheddar cheese, or your favorite cheese.
  20. You need of olive oil.
  21. Prepare of EMPANADAS WRAPPERS.
  22. You need of thawed frozen empanada pastry rounds, I used Goza brand or homemade.
  23. It's of egg wash, which is 1 large egg beaten with 1 teaspoon water.
  24. Prepare of grated romano cheese.
  25. Prepare of granulated garlic or garlic powder.
  26. It's of FOR SERVING, AS A DIPPING SAUCE.
  27. Prepare of recipe Chipotle Ranch dipping sauce. Recipe attached in directions.

Beef and Cheese Empanadas instructions

  1. Combine the ground beef with chili powder, cumin, salt, pepper, red pepper flakes and parsley..
  2. Chop all vegetables..
  3. In a large skillet , heat oil, add seasoned ground beef and brown..Add all.chopped vegetables and cook until.vegetables are tender about 10 minutes. Add tomatoes with all juices, cream and honey. Cook until well blended and not much liquid remains, about 5 minutes. Add beaten egg and mix in thoroughly..
  4. Off heat add cheddar and romano cheese, mix in and cool filling completely. This can be made and refrigerated up to 2 days before filling pastry..
  5. FILL EMPANADA PASTRY CIRCLES.
  6. Lay pastry flat on work surface, brush inside edges with egg wash..
  7. Put a heaping tablespoon filling in the center of pastry..
  8. .lift pastry over to Completely enclose filling. Press all edges to seal..
  9. With the tines of a fork press to completely seal in filling..
  10. Brush empanada with egg wash.
  11. With a quick stab poke the tines of a fork in top of empanada for venting.In a small bowl mix the romano and granulated garlic, sprinkle evenly on tops of empanadas.
  12. Preheat oven to 375. Line baking sheets with parchment paper..
  13. Place empanadas about 2 inches apart on prepared sheet. Bake 18 to 23 minutes until puffed and golden brown..
  14. Serve with Chipotle Ranch Dip/ Sauce recipe attached bellow https://cookpad.com/us/recipes/341757-chipotle-ranch-dip-sauce-spread-andor-dressing.
  15. NOTE; These can be individually frozen after cooling completely. Reheat in a 400 oven on a rack until just hot and crisp about 5 to 10 minutes..

And great recipes for fried empanadas. However, all of these recipes are slightly different. What is the difference between a baked and a fried empanada recipe? Easy and delicious recipe for homemade beef empanadas, made with a meat picadillo filling of ground beef, onions, garlic, oregano, cumin, and achiote (annatto). Find the recipe for our beef and cheese empanadas at Chatelaine.com.

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