Golden Crispy Seasoned Beef and Melted Cheese Empanadas Recipe

Ingredients

• For the Homemade Flaky Dough:
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup unsalted butter, chilled and cut into small pieces
  • 1/4 cup lard or vegetable shortening
  • 1/2 cup warm water
  • 1 lb ground chuck
  • 1/2 cup finely diced onion
  • 1/2 cup finely diced bell pepper
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/4 cup beef broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 cup diced potato (optional)
  • 1/4 cup sliced olives (optional)
  • 1.5 cups shredded cheddar and Monterey Jack cheese

Instructions

1. Start by making the homemade flaky dough. In a large bowl, combine the flour and salt. Add the chilled butter and lard or shortening, and use a pastry blender or your fingers to work the fat into the flour until the mixture resembles coarse crumbs. Gradually add the warm water, stirring with a fork until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. While the dough is chilling, prepare the picadillo beef and cheese filling. In a large skillet, cook the ground chuck over medium-high heat, breaking it up with a spoon as it cooks, until it is no longer pink, about 5-7 minutes. Add the diced onion and bell pepper, and cook until they are softened, about 3-4 minutes. Add the garlic, tomato paste, beef broth, cumin, smoked paprika, and oregano, and stir to combine. Bring the mixture to a simmer and cook until the liquid has evaporated, about 5 minutes. Stir in the diced potato and olives, if using. Let the filling cool to room temperature.
3. On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Use a round cookie cutter or the rim of a glass to cut out circles of dough. You should be able to get about 12-15 circles.
4. Spoon a tablespoon or two of the cooled picadillo beef and cheese filling onto the center of each dough circle. Sprinkle some shredded cheese on top of the filling. Fold the dough in half over the filling, forming a half-moon shape, and press the edges together to seal the empanada. Use a fork to crimp the edges and create a decorative border.
5. Cook the empanadas using one of the following methods:
   • Skillet Frying: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the empanadas until they are golden brown, about 2-3 minutes on each side. Drain on paper towels.
   • Oven-Baked: Preheat the oven to 400°F. Place the empanadas on a baking sheet lined with parchment paper, and brush the tops with an egg wash (beaten egg mixed with a little water). Bake until the empanadas are golden brown, about 15-20 minutes.
   • Air Fryer: Preheat the air fryer to 380°F. Cook the empanadas in batches until they are golden brown, about 5-7 minutes per batch.