Directions to follow
- Start by preheating your oven to 425°F (220°C).
- In a cast iron or large frying pan, cook the ground beef, chopped onions, and minced garlic over medium heat. Continue cooking until the beef is no longer pink. Drain any excess grease and return the mixture to the pan.
- Sprinkle in the ground cumin, garlic salt, Slap Ya Mama® seasoning, black pepper, oregano, crushed red pepper flakes, and chili powder. Stir the mixture well to combine.
- Pour in the tomato sauce and diced jalapeños, if using. Stir and let the filling simmer for 15 minutes to let the flavors meld.
- Unroll the pie crusts on a lightly floured surface. Use a 4-inch bowl to cut circles from the dough (you should get about 4 pieces per pie crust).
- Lightly moisten the edges of each dough circle with water. Place a small amount of grated cheddar and Monterey Jack cheese on each circle, then add about 1/4 cup of the beef mixture on top of the cheese.
- Fold the dough over the filling to create a half-moon shape. Use a fork to press down on the edges and seal securely. Place the empanadas on a baking sheet lined with parchment paper.
- In a small bowl, whisk together the egg and one tablespoon of water. Brush the egg wash over the top of each empanada for that golden finish.
- Bake the empanadas in the preheated oven for about 15 minutes or until they are golden brown.
- Carefully remove them from the oven and enjoy your homemade empanadas!
Best ways to enjoy it
These empanadas shine on their own, but you can elevate their presentation and flavor with a few creative serving ideas. Try serving them with a side of tangy salsa, zesty chimichurri, or even a spicy aioli for dipping. A simple salad could be a delightful complement as well. For a festive touch, consider garnishing with fresh cilantro or slices of lime. Enjoy these treats as a lovestruck appetizer or a satisfying main course.
Storage and reheating tips
To keep your homemade beef and cheese empanadas fresh, store them in an airtight container in the refrigerator for up to three days. If you want to save them for later, freezing is an excellent option. Just make sure they are completely cooled before transferring them to freezer bags. They can be frozen for up to three months. When you’re ready to enjoy them again, simply reheat in a preheated oven until hot and crispy.
Helpful cooking tips
- If you’re pressed for time, substituting pre-made fillings like canned chili or shredded rotisserie chicken can save you time while still being delicious.
- For extra flavor, consider adding fresh herbs or spices to the beef mixture.
- To ensure the pastry stays flaky, be sure to chill the dough before rolling it out.
- Don’t skip the egg wash; it makes all the difference for that lovely brown finish!
Creative twists
While the classic beef and cheese empanada is a showstopper, there are many ways you can personalize this recipe. Consider swapping out the beef for shredded chicken or vegetables if you’re aiming for a lighter or vegetarian option. Spice enthusiasts might enjoy adding more heat with chopped jalapeños or other peppers. Experimenting with different cheeses, like pepper jack or queso fresco, can also provide a fun twist.
FAQs
How long does it take to prepare?
The entire process takes around 45-60 minutes, making it a great option for a weekend cooking session or a fun weeknight meal.
Can I substitute the ground beef?
Absolutely! Ground turkey, chicken, or even a hearty mixture of beans and vegetables work well in place of ground beef, making it adaptable for various diets.
How should I reheat leftover empanadas?
To reheat, simply place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through. This ensures they retain their crispy texture instead of becoming soggy in the microwave.
