Beef And Cheese Empanada

Servings: 8

These beef and cheese empanadas are my mom’s favorite! Crunchy, golden-brown flaky crust home a savory filling. We love to serve these empanadas by themselves, but they also pair great with sour cream, guacamole, or salsa. Empanadas are best to enjoy fresh, but they stay good in the fridge for up to 3 days.

Ingredients

1 pound ground beef(455 grams)

1 tbsp olive oil

1 c. onion (150 grams), diced

2 sheets of pie dough

⅓ c. shredded cheddar cheese(35 grams)

2 tbsp ketchup

½ tsp Worcestershire sauce

2 tsp salt

½ tsp pepper

1 tbsp yellow mustard

TOPPING:

sesame seed

Egg

How to make Beef And Cheese Empanada

Step 1: In a large skillet, heat the oil. Once hot, add the onions and saute until translucent.

Step 2: Next, add the meat, 1 tsp salt, and half tsp pepper. Continue to cook until the meat is completely cooked. Into a bowl, transfer the meat mixture.

Step 3: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C.

Step 4: Mix the cheese, ketchup, mustard, Worcestershire sauce, and 1 tsp of salt until well blended.

Step 5: After rolling out the pie crust, cut it into 4 equal pieces.

Step 6: On one side of the dough, place a spoonful of the stuffing, making sure to leave 1/4 inch or 6 mm space on the edge. Fold the edge over, making a triangle.

Step 7: Crimp down the 2 sides using a fork so the stuffing is secure.

Step 8: Onto a baking sheet, place the empanada, coat it with egg, and sprinkle it with sesame seeds.

Step 9: Place in the preheated oven and bake for about 20 minutes or until the pie crust is golden brown and the empanada is completely cooked.

Step 10: Before serving, allow the beef and cheese empanada to cool for a couple of minutes. Enjoy!

Nutrition Facts:

Calories 426, Fat 25g, Carbs 29g, Fiber 1g, Sugar 1g, Protein 18g

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Beef And Cheese Empanada

These beef and cheese empanadas are my mom's favorite! Crunchy, golden-brown flaky crust home a savory filling. We love to serve these empanadas by themselves, but they also pair great with sour cream, guacamole, or salsa. Empanadas are best to enjoy fresh, but they stay good in the fridge for up to 3 days.

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Course Appetizer

Cuisine Asian

Servings 8 people

Calories 426 kcal

Ingredients

  

• 1 pound ground beef 455 grams
• 1 tbsp olive oil
• 1 c. onion 150 grams, diced
• 2 sheets of pie dough
• ⅓ c. shredded cheddar cheese 35 grams
• 2 tbsp ketchup
• ½ tsp Worcestershire sauce
• 2 tsp salt
• ½ tsp pepper
• 1 tbsp yellow mustard
• TOPPING:
• sesame seed
• Egg

Instructions

 

• In a large skillet, heat the oil. Once hot, add the onions and saute until translucent.
• Next, add the meat, 1 tsp salt, and half tsp pepper. Continue to cook until the meat is completely cooked. Into a bowl, transfer the meat mixture.
• Prepare the oven. Preheat it to 400 degrees F or 200 degrees C.
• Mix the cheese, ketchup, mustard, Worcestershire sauce, and 1 tsp of salt until well blended.
• After rolling out the pie crust, cut it into 4 equal pieces.
• On one side of the dough, place a spoonful of the stuffing, making sure to leave 1/4 inch or 6 mm space on the edge. Fold the edge over, making a triangle.
• Crimp down the 2 sides using a fork so the stuffing is secure.
• Onto a baking sheet, place the empanada, coat it with egg, and sprinkle it with sesame seeds.
• Place in the preheated oven and bake for about 20 minutes or until the pie crust is golden brown and the empanada is completely cooked.
• Before serving, allow the beef and cheese empanada to cool for a couple of minutes. Enjoy!