beef empanadas

Ingredients

• 1 lb Ground Beef
• 1 Onion, chopped
• 2 cloves Garlic, minced
• 1 packet Chili Powder
• 1 tsp Cumin
• 1/2 tsp Smoked Paprika
• 1/4 tsp Cayenne Pepper (optional)
• 12 Empanada Doughs (refrigerated)
• 1 Egg, beaten (for egg wash)
• 1/2 cup Shredded Mozzarella Cheese

Instructions

1. In a large skillet, brown the ground beef over medium heat. Drain off any excess grease.
2. Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
3. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more, stirring constantly.
4. Remove from heat and let cool slightly.
5. Preheat oven to 375°F (190°C).
6. On a lightly floured surface, unroll one empanada dough.
7. Use a round cookie cutter or bowl to cut out circles (about 6 inches in diameter).
8. Place a spoonful of the beef mixture in the center of each circle.
9. Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal.
10. Brush the tops of the empanadas with the beaten egg wash.
11. Sprinkle with shredded mozzarella cheese.
12. Place empanadas on a baking sheet lined with parchment paper.
13. Bake for 20-25 minutes, or until golden brown.

Notes

• For a spicier empanada, add more cayenne pepper or a pinch of red pepper flakes.
• You can use store-bought empanada dough to save time.
• To prevent the empanadas from getting soggy, bake them directly on a preheated baking sheet.
• Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
• Freezing: Baked empanadas freeze well. Cool completely before freezing in a single layer on a baking sheet. Transfer to a freezer-safe bag or container. Reheat in the oven at 350°F (175°C) for 15-20 minutes.