Cheesy Beef Empanadas
These cheesy beef empanadas are quick to prepare with pantry staples like fully cooked Keystone Beef. In just 35 minutes, you'll have golden, flaky pockets stuffed with savory beef, melted cheese, and a touch of spice.
Ingredients
- 1 can (28 oz.) Keystone Beef, drained and chopped
- 1 Tbsp. Olive oil
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 3 tsp. Cumin
- 1 cup Tomatoes, chopped
- 1/2 cup Jalapeños, chopped
- 1 cup Cheddar cheese, shredded
- 1 cup Pepper jack cheese, shredded
- 2 Empanada dough rounds or refrigerated pie crusts
- Egg wash, for brushing
- Sour cream or Guacamole, for topping
- Fresh cilantro
Steps
- Preheat oven to 400°F and line two large baking sheets with parchment paper.
- In a large skillet over medium heat, heat the olive oil. Add the onion and cook for 5 minutes, until soft. Add the garlic and cook for 1 minute more.
- Add Keystone Beef and cook for 3 minutes, breaking it up with a wooden spoon. Stir in cumin, season with salt and pepper, then add tomatoes and jalapeños. Cook for 3 minutes, until warmed through. Remove from heat and let cool slightly.
- Place dough on a lightly floured surface and divide in half. Roll one half to 1/4" thickness. Using a 4.5" round cutter, cut out rounds. Repeat with the remaining dough.
- Lightly moisten the edge of a dough round with water. Place 2 Tbsp. filling in the center and top with cheddar and pepper jack cheese. Fold in half over the filling and crimp the edges with a fork. Repeat with the remaining filling and dough.
- Arrange empanadas on the prepared baking sheets. Brush with egg wash and bake for 20 minutes, until golden and heated through.
- Garnish with cilantro and serve with sour cream or guacamole.