Ingredients for Beef Empanadas
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 1/2 lbs ground beef
- 1 tsp ground cumin
- 1 tsp curry powder
- 1/2 tsp chili powder
- 1/4 tsp allspice
- 1/2 tsp dried thyme
- 1/4 tsp ground cinnamon
- salt & freshly ground black pepper, to taste
- 1 1/2 cups frozen corn
- 1 1/2 cups shredded white cheddar cheese
- 4 tbsp unsalted butter
- 1 packet sazon seasoning
- 2 (10 ounce) packages empanada wrappers (about 24 wrappers)
- 1 large egg, beaten
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How to Make Beef Empanadas
- Prepare the filling: In a large skillet over medium-high heat, add the olive oil.
- Add the chopped onion and sauté until softened, about 3 minutes.
- Add the minced garlic and sauté for 1 minute more.
- Stir in the ground beef, cumin, curry powder, chili powder, allspice, thyme, cinnamon, salt, and pepper.
- Brown the beef, breaking it up with a spoon, about 10 minutes, stirring often.
- Stir in the frozen corn and shredded cheddar cheese. Remove from heat and let cool completely.
- Preheat oven to 375°F (190°C).
- Prepare the sazón butter: In a small saucepan over low heat, melt the butter. Stir in the sazón seasoning until well combined. Set aside.
- Assemble the empanadas: Working with one wrapper at a time, place 2 heaping tablespoons of the cooled beef filling in the center of each wrapper.
- Brush the edges of the dough with the beaten egg.
- Fold the dough over to form a half-moon shape, pressing firmly to seal and remove air pockets.
- Crimp the edges using a fork to create a decorative seal.
- Repeat with the remaining filling and wrappers.
- Place the empanadas on a baking sheet lined with parchment paper.
- Brush the tops of the empanadas with the sazón butter.
- Bake according to the empanada dough package instructions, or until golden brown and puffed, about 20-25 minutes.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
1g
Fat
50g
Carbs
1g
