Empanadas are a pastry that is stuffed with meats, cheeses, fruits, and/or vegetables that are baked or fried. The possibilities are endless with what you can stuff them with. There are different varieties found all around Latin America and they are all delicious. It can be puerto rican empanadas, mexican empanadas, columbian empanadas, domican empanadas, etc.
Beef and cheese empanadas are my favorite and I had to find a way to make them on my own. Once I perfected this homemade beef empanadas recipe, I found myself making them again and again. This is a very easy recipe and can be served as a side dish or a main dish.
Ground Beef- I tend to go for a lean ground beef because it will produce less fat in the pan when browning.
Cheese- Colby & Monterey Jack is my cheese of choice but it's really personal preference. So many cheeses will work in these like mozzarella or cheddar cheese.
Vegetables- If you wanted to pack veggies into something tasty, this is the place to do it. This recipe has onions, garlic, and jalapenos. I used picked jalapenos but I fresh is also very great. It's an optional ingredient if you are worried about the spice factor. Bell pepper can be used instead and it still will have great flavor. Green olives is something else commonly found in meat empanadas but not something that I like.
Latin Flavors- Sofrito, Adobo, and Sazon seasoning are key seasonings in this recipe. They can be found in the latin section of your local grocery store. If not they are available on Amazon.
Dough Discs- Goya discos are pre-made pastry dough that is already separated and ready for the empanada filling. If you have your own empanada dough recipe in your back pocket that can be used as well. These are very convenient.
Frying Oil- Since these are being deef fried, using a vegetable or peanut oil would work well. I wouldn't suggest using an olive oil.
Let's Make This Easy Beef Empanadas Recipe
Heat a large skillet and begin to brown the meat over medium-high heat.
Add onion and jalapeños and continue to cook until beef is fully cooked. If you have excess fat in the pan, this will be a good time to drain it.
Stir in the sofrito, adobo, and sazon and cook for 2 minutes. Remove beef mixture from the skillet into a large bowl.
Heat vegetable oil over medium heat in a deep frying pan.
You can use a rolling pin to spread out slightly for more area for filling. On a clear work surface, add 2 tbsp of the meat mixture and top with cheese. Fold dough over into half moon shape and press down the open side of the dough.
With a fork, seal open side then flip it over and press down the other side with a fork to assure it is sealed and the beef filling doesn't fall out. Place empanadas in a single layer on parchment paper until ready to fry.
Cook the empanadas in batches, frying until golden brown on both sides about 3-4 minutes.
Drain the empanadas on a dish lined with a paper towels to remove excess oil.
Serve them hot!
You can use pie dough or pizza dough. Both doughs will have to be rolled out thin and cut with a cookie or biscuit cutter Pie dough will be better for baking empanadas and pizza does with probably fry better.
Rice and Beans, Fried Plantains, Elote, or a dipping sauce.
Preheat oven to 300° and heat for 10 minutes on a baking sheet. You can also use an air fryer set to 350° and cook for about 5 minutes.
3 days stored in an airtight container.
Beef and Cheese Empanadas
- 1 lb Ground beef
- 1 pack Goya 10 flour discos
- 1/2 cup Onion sliced
- 2 tbsp Jalapeños chopped
- 2 tbsp Sofrito
- 1 packet Sazon
- 1 tsp Adobo
- Colby & monterey jack cheese shredded
- Vegetable oil
- Heat a skillet and begin to brown the meat.
- Add onion and jalapeños and continue to cook until beef is fully cooked.
- Add the sofrito, stir, and cook for 2 minutes. Remove from the skillet.
- Roll out an empanada disk to spread it out slightly.
- Heat vegetable oil in a deep frying pan.
- Add 2 tbsp of the beef filling and top with cheese. Fold over and press down the opening with a fork. Flip it over and press down the other side with a fork to assure it is sealed.
- Cook the empanadas in batches, frying until golden brown on both sides.
- Drain the empanadas on a dish lined with a paper towel.
- Serve them hot!
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