Beef and Cheese Empanadas
Ingredients:
– 1 pound ground beef
– 1 medium onion, finely chopped
– 4 cloves garlic, minced
– 1 jalapeno, seeds and stem removed, finely diced
– 1 teaspoon ground cumin
– 1 teaspoon Slap Ya Mama seasoning (or Cajun seasoning of choice)
– 1 teaspoon black pepper
– 1 teaspoon dried oregano
– 1/2 teaspoon red pepper flakes
– 1/2 teaspoon chili powder
– 8 ounces tomato sauce
– 1 cup sharp cheddar cheese, shredded
– 1 cup Pepper Jack cheese, shredded
– 5 empanada dough discs (about 11.6 ounces total), such as Goya brand
– 1 large egg
– 1 tablespoon water
Directions:
Meat Mixture:
1. In a large skillet or cast iron pan over medium heat, cook ground beef, onion, jalapenos, and all the seasonings until the meat is browned. Add minced garlic and cook for another minute. Drain any excess grease and return the mixture to the pan.
2. Stir in the tomato sauce and cook for 15 minutes, allowing the flavors to meld.
Egg Wash:
1. In a small bowl, whisk together the egg and water. Set aside.
Assembling the Empanadas:
1. Preheat the oven to 425°F.
2. Lightly wet the edges of each empanada dough disc with water.
3. Place a small amount of both cheddar and Pepper Jack cheese in the center of each dough disc, followed by a heaping tablespoon of the meat mixture, and a bit more cheese.
4. Fold the dough over the filling to create a half-moon shape, pressing the edges firmly to seal. Use the tines of a fork to crimp the edges for a decorative seal.
Baking:
1. Place the assembled empanadas on a baking sheet lined with parchment paper.
2. Brush the empanadas with the prepared egg wash.
3. Bake in the preheated oven for about 15 minutes or until golden brown and crispy.
4. Serve hot and enjoy!
Prep Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 55 minutes
Servings: 6
Calories: 385 per serving
