Empanadas with Beef and Monterey Jack

Experience the delightful combination of juicy beef and creamy Monterey Jack cheese encased in a flaky pastry with these homemade empanadas. This recipe guides you through creating a rich beef filling enhanced with spices and the smooth melt of cheese, all wrapped in a tender pastry that bakes to a crispy finish. Serve these empanadas as a warm, comforting meal or a tasty appetizer for any gathering.

Ingredients

• 1 lb ground beef
• 1 tsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp paprika
• 1/4 cup beef broth
• 1 cup Monterey Jack cheese, shredded
• 1 pkg store-bought empanada dough
• 1 tbsp water

Instructions

1. Heat olive oil in a skillet over medium heat. Sauté diced onion and minced garlic until the onion becomes translucent.
2. Add the ground beef to the skillet along with cumin and paprika. Cook until the beef is thoroughly browned.
3. Pour in the beef broth and continue to cook, stirring occasionally, until the broth has mostly evaporated.
4. Preheat the oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper.
5. Unroll the empanada dough and cut into individual rounds. Place a spoonful of the beef mixture onto each round, then sprinkle with shredded Monterey Jack cheese.
6. Dampen the edges of the dough rounds with water, fold them over the filling, and press the edges with a fork to seal.
7. Arrange the filled empanadas on the prepared baking sheet.
8. Bake in the preheated oven for 20-25 minutes or until the empanadas are golden and crispy.

Keywords: Savory, Appetizer, Homemade, Main Course, Latin American

Spice Rack: Cumin, Paprika

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