Seasoned Beef and Cheese Empanadas

Seasoned Beef and Cheese Empanadas

With ingredients you probably already have on hand, you can transform ground beef into a show-stopping handheld dinner. These beef empanadas are literally packed with flavor and, honestly, make for a fun way to serve dinner!

Yields2 Servings

Cook Time30 mins

Ingredients

Dough
 1 ½ cups (180 g) flour
 ½ cup (113 g) butter, cubed
  cup (75 ml) water, ice-cold
Filling
 1 tbsp (15 ml) canola oil
 1 small onion, chopped
 1 clove garlic, minced
 8 oz (227 g) ground beef
 1 tbsp (11 g) tomato paste
 ½ tsp dried oregano
 ½ tsp ground cumin
 ½ tsp chili powder
 ½ tsp paprika
 ½ tsp salt
 ¼ tsp pepper
 2 tbsp (30 ml) salsa
 1 cup (118 g) shredded Monterey Jack
 1 egg, beaten with 1 tablespoon (15 ml) water
 Oil spray
Toppings
 Cilantro, chopped, for garnish
 Salsa, for serving
 Guacamole, for serving

Directions

1

In a small bowl, using your fingers, combine the flour and butter until the mixture resembles coarse crumbs. Gradually add the water, while stirring with a fork, until a dough forms. Divide the dough into two even-sized balls, cover, and refrigerate.

2

In a large pan over medium-high heat, warm the oil. Add the onion and garlic, cooking for 5-7 minutes until the onions are translucent. Add the beef and cook for 5 minutes, until no longer pink. Add the tomato paste, oregano, cumin, chili powder, paprika, salt, pepper, and salsa, cooking for another 5 minutes. Remove from the heat and let it cool to room temperature.

3

Preheat the air fryer to 400 degrees F (200 degrees C). On a lightly floured surface, roll each dough ball into a 9-inch circle. Spoon the meat mixture into the center of each circle and top each half with cheese. Fold the dough over the mixture, crimp the edges, and brush each empanada with the egg mixture. Carefully line the air fryer with parchment paper and add an empanada, cooking one at a time, for 8-12 minutes or until crispy and a light golden color.

4

Serve topped with cilantro and salsa, and guacamole on the side for dipping.

Panzanella

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Ingredients

Dough
 1 ½ cups (180 g) flour
 ½ cup (113 g) butter, cubed
  cup (75 ml) water, ice-cold
Filling
 1 tbsp (15 ml) canola oil
 1 small onion, chopped
 1 clove garlic, minced
 8 oz (227 g) ground beef
 1 tbsp (11 g) tomato paste
 ½ tsp dried oregano
 ½ tsp ground cumin
 ½ tsp chili powder
 ½ tsp paprika
 ½ tsp salt
 ¼ tsp pepper
 2 tbsp (30 ml) salsa
 1 cup (118 g) shredded Monterey Jack
 1 egg, beaten with 1 tablespoon (15 ml) water
 Oil spray
Toppings
 Cilantro, chopped, for garnish
 Salsa, for serving
 Guacamole, for serving

Directions

1

In a small bowl, using your fingers, combine the flour and butter until the mixture resembles coarse crumbs. Gradually add the water, while stirring with a fork, until a dough forms. Divide the dough into two even-sized balls, cover, and refrigerate.

2

In a large pan over medium-high heat, warm the oil. Add the onion and garlic, cooking for 5-7 minutes until the onions are translucent. Add the beef and cook for 5 minutes, until no longer pink. Add the tomato paste, oregano, cumin, chili powder, paprika, salt, pepper, and salsa, cooking for another 5 minutes. Remove from the heat and let it cool to room temperature.

3

Preheat the air fryer to 400 degrees F (200 degrees C). On a lightly floured surface, roll each dough ball into a 9-inch circle. Spoon the meat mixture into the center of each circle and top each half with cheese. Fold the dough over the mixture, crimp the edges, and brush each empanada with the egg mixture. Carefully line the air fryer with parchment paper and add an empanada, cooking one at a time, for 8-12 minutes or until crispy and a light golden color.

4

Serve topped with cilantro and salsa, and guacamole on the side for dipping.

Seasoned Beef and Cheese Empanadas

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