Golden Beef Empanadas

1. Make the Dough

1. In a large bowl, whisk flour and salt.

2. Add cold cubed butter; work it in with fingertips, a pastry cutter, or forks until mixture resembles coarse crumbs with pea-sized butter pieces.

3. In a small bowl, beat egg with warm water. Make a well in the flour mixture and pour in wet ingredients. Stir gently with a fork until a shaggy dough forms.

4. Turn dough onto floured surface; knead gently 4–5 times until smooth. Flatten into a disc, wrap in plastic, and chill 30 min.

2. Cook the Filling

1. In a skillet over medium heat, sauté onion and bell pepper 5–7 min until soft.

2. Add garlic; cook 1 min.

3. Add ground beef, breaking it up as it cooks. Cook until no longer pink.

4. Stir in cumin, paprika, oregano, salt, and pepper. Simmer 2–3 min.

5. Transfer to a bowl; let cool completely. Fold in cheese if using.

3. Roll and Cut

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. Divide dough in half. Roll one half to 1/8-inch thick.

3. Use a 5–6 inch round cutter (or bowl) to cut circles. Re-roll scraps as needed.

4. Fill and Seal

1. Spoon a heaping 1–2 tbsp of cooled filling onto one half of each circle.

2. Fold over to create a half-moon.

3. Press edges firmly; crimp with a fork to seal.

5. Bake to Golden Perfection

1. Place empanadas on the baking sheet; brush tops with egg wash.

2. Bake 20–25 min until golden brown. Rotate halfway if needed.

3. Let rest 5–10 min before serving.

Serving Suggestions

• Serve on a platter with chimichurri, salsa, avocado crema, or sriracha mayo.

• Pair with a simple green salad for a complete meal.

Variations

• Chicken & Corn: Shredded chicken + corn + green onions + cream cheese.

• Spicy Chorizo & Potato: Ground beef + chorizo + diced, cooked potatoes.

• Caprese (Vegetarian): Mozzarella + cherry tomatoes + basil.

• Breakfast Empanadas: Scrambled eggs + bacon or chorizo + cheese.

• Gluten-Free: Use a 1:1 gluten-free flour blend; add extra water if needed.