Meat and Cheese Empanadas

Description:

Golden, flaky pastry filled with savory ground meat, melty cheese, and flavorful spices—these empanadas are the perfect handheld comfort food. Great for snacks, parties, or meals on the go!

Origin:

Empanadas originate from Spain and Portugal, and are widely popular across Latin America with regional variations. This version blends a classic ground meat base with melted cheese, creating a hearty and satisfying filling.

Ingredients (Makes 10–12 empanadas):

For the Dough:

2 ½ cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter (cut into cubes)
1 egg
1/3 cup cold water (more if needed)
1 tablespoon white vinegar

For the Filling:

1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
250g (about 1/2 lb) ground beef
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon chili flakes (optional)
Salt and black pepper to taste
1 tablespoon tomato paste
1/4 cup beef broth or water
3/4 cup shredded mozzarella or cheddar cheese

Optional Ingredients:

2 tablespoons chopped green olives
1 hard-boiled egg, chopped (for Argentinian-style)
Chopped parsley
Egg wash (1 egg + 1 tbsp milk) for brushing

Instructions:

1. Make the Dough:

In a large bowl, mix flour and salt.
Cut in cold butter until the mixture resembles coarse crumbs.
Add egg, water, and vinegar. Mix until the dough comes together.
Knead briefly, wrap in plastic wrap, and chill for 30 minutes.

2. Prepare the Filling:

Heat oil in a pan. Sauté onion until soft. Add garlic and cook for 1 minute.
Add ground beef, cook until browned.
Stir in cumin, paprika, chili flakes, tomato paste, salt, and pepper.
Add broth and simmer until moisture reduces (about 5–7 minutes).
Remove from heat. Let cool slightly, then mix in cheese and optional ingredients.

3. Assemble:

Preheat oven to 190°C (375°F).
Roll out dough and cut into 5-6 inch circles.
Place 1–2 tablespoons of filling in the center. Fold over and crimp edges with a fork.
Place on a baking sheet. Brush with egg wash.