easy cheesy beef empanadas;
Flaky pastry crust surrounding a cheesy beef and onion filling. Simple and perfect for a weeknight or quarantine life to change up some ground beef meals!
Oven Temp: 425°F
Servings: 6
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Ingredients
- 2 pastry puff sheets thawed
- 1 lb ground beef
- 1 medium onion chopped
- 4 cloves garlic minced
- ½ bell pepper chopped
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 1 tsp salt
- 1 tsp oregano
- 1 small tomato diced
- 1 cup sharp cheddar cheese
- ½ cup pepper jack cheese
- 1 egg whisked
Instructions
- In a pan over high heat, add the ground beef, chopped onion, chopped pepper, and garlic. Keep the temperature on high until the beef begins to get color, then turn the heat down to medium and finish cooking.
- Remove from heat and drain excess fat as desired. Add in chili powder, cumin, salt, and oregano and toss to coat.
- While still warm, add cheese and toss until melted evenly throughout mixture. Stir in tomatoes.
- Cut 4” diameter circles from the defrosted puff pastry sheets.
- Add filling and seal the edges using a fork. Lay out on a baking sheet covered with parchment paper several inches apart. Repeat with remaining dough. You will likely have leftover filling, which can be kept for other recipes.
- In a small bowl, whisk the egg to make an egg wash. Brush over the exposed side of the empanadas.
- Bake for 15 minutes or until crust is golden brown. Serve warm.
Notes
When making the filling for this recipe, the ground beef mixture will very likely be more than needed for the empanadas you can cut from the puff pastry sheet. You can add additional thawed puff pastry sheets to make more empanadas, or store the mixture for nachos, quesadillas, tacos, or burritos, later in the week.
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