Beef Empanadas Recipe

Preheat the oven to 375 degrees Fahrenheit.

Heat a large skillet over medium-high heat. Add the ground beef to the skillet and season with a pinch of salt and black pepper. Cook until browned, breaking apart into smaller pieces using a spatula.

Carefully drain the grease from the skillet. Remove the cooked beef to a clean plate and set it aside.

Return the same skillet to medium heat. Add the olive oil, carrots, and onions and cook for approximately 5 minutes or until the onions turn translucent and the carrots start to soften. Stir in the thawed peas and minced garlic. Cook for an additional 30 seconds or until the garlic is fragrant.

Return the cooked ground beef to the skillet. Stir in the beef broth, salt, pepper, and chili powder and simmer for 5 minutes or until the liquid has reduced almost completely.

Remove from heat and stir in half of the cheese (1 cup).

Meanwhile, whisk together one egg with two tablespoons of cool water in a small bowl. Set aside.

Place one empanada wrapper on a clean surface. To one side of the wrapper, add one tablespoon of cheese then top the cheese with about two tablespoons of the beef mixture.

Brush the edges of the wrapper with the egg wash, fold the wrapper over the filling then press the edges to seal. Use a fork to crimp the edges of the empanadas or twist the edges inward to form whatever design you prefer.

Repeat this process for all 20 empanada wrappers. Once finished, place the empanadas on a baking sheet line with parchment paper and cover with plastic wrap. Transfer the empanadas to the refrigerator to chill for at least 20 minutes. If you plan to freeze your empanadas, now is the time to do so.

Evenly space 6-8 of the prepared empanadas on a baking sheet lined with parchment paper and brush the tops with the egg wash.

Bake for approximately 20-25 minutes or until the tops are golden and the dough is flaky. Repeat the baking process with the remaining empanadas then serve with salsa and freshly chopped cilantro if desired.