Ingredients

3 cups (360 g) all-purpose flour, plus more for surface

1 tsp baking powder

1 tsp kosher salt

1/2 cup (1 stick) cold unsalted butter, cut into cubes

1 large egg

1 tbsp extra-virgin olive oil

1 yellow onion, finely chopped

2 garlic cloves, finely chopped

1 lb ground beef

1 tbsp tomato paste

1 tsp dried oregano

1 tsp ground cumin

1/2 tsp paprika

Kosher salt, to taste

Freshly ground black pepper, to taste

1/2 cup chopped pickled jalapeños

1/2 cup chopped tomatoes

All-purpose flour, for dusting

1 1/4 cups shredded cheddar cheese

1 1/4 cups shredded Monterey Jack cheese

Chopped fresh cilantro and sour cream, for serving

Instructions

Step 1: In a large bowl, whisk together the flour, baking powder, and salt. Cut the cold butter into the dry ingredients using your hands or a pastry cutter until pea-sized pieces form. Add the egg and 3/4 cup water, then mix with a wooden spoon until a dough forms.

Step 2: Turn the dough out onto a lightly floured surface. Knead until smooth, about 5 minutes. Wrap the dough in plastic wrap and refrigerate for at least 1 hour or up to overnight.

Step 3: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.

Step 4: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 7 minutes. Add garlic and cook for another minute until fragrant.

Step 5: Add the ground beef to the skillet. Cook, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes. Drain any excess fat.

Step 6: Return the pan to medium heat and stir in the tomato paste. Add oregano, cumin, paprika, salt, and pepper. Stir in the pickled jalapeños and chopped tomatoes. Cook, stirring occasionally, until warmed through, around 3 minutes. Remove from heat and let cool slightly.

Step 7: On a floured surface, roll out half of the dough to about 1/4-inch thickness. Using a 4.5-inch round cookie cutter, cut out dough circles. Reroll scraps once to cut out more rounds. Repeat with remaining dough.

Step 8: Lightly moisten the edge of each dough circle with water. Spoon about 2 tablespoons of filling into the center, then sprinkle with both cheddar and Monterey Jack cheese.

Step 9: Fold the dough over the filling to create a half-moon shape. Press edges together and crimp with a fork to seal. Repeat with remaining dough and filling.

Step 10: Beat the remaining egg with a splash of water to make an egg wash. Place empanadas on the prepared baking sheets and brush each with the egg wash.

Step 11: Bake in the preheated oven for about 25 minutes, or until golden brown and the filling is heated through.

Step 12: Garnish with chopped fresh cilantro and serve warm with sour cream on the side.

Tips & Variations

For a spicier kick, add more pickled jalapeños or a pinch of cayenne pepper to the beef filling.

Substitute ground beef with ground turkey or chicken for a lighter version.

Make the filling a day ahead to save time and allow flavors to meld.

Freeze unbaked empanadas on baking sheets, then transfer to a bag for up to 1 month; bake from frozen, adding a few extra minutes to the baking time.

Storage

Store leftover empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to maintain crispiness. Avoid microwaving if you want to keep the crust flaky. You can also freeze baked empanadas for up to 1 month; thaw in the fridge overnight before reheating.

FAQs

Can I use pre-made pie crust instead of making dough from scratch?

Yes, using store-bought pie crust can save time and still yield delicious empanadas. Just roll it out slightly before cutting the circles and assembling.

How can I prevent the empanadas from leaking during baking?

Make sure to seal the edges tightly by moistening with water and crimping with a fork. Avoid overfilling the empanadas, and brush with egg wash to help seal them further.