Cheesy Beef Empanadas

The filling is ground beef flavored with sautéed onion, garlic, oregano, tomato, and pickled jalapeños. But if you really want to up your game, I highly recommend adding a splash of red wine vinegar, some finely chopped capers and green olives, and a good squeeze yellow mustard. To make things easier, we just use store-bought pie crust.

Ingredients

  • 1 tablespoon extra-virgin olive oil

  • 1 yellow onion, chopped

  • 2 cloves garlic, minced

  • 1 lb ground beef

  • 1 tablespoon tomato paste

  • 1 teaspoon oregano

  • 1 teaspoon cumin

  • 1/2 teaspoon paprika

  • Kosher salt

  • Freshly ground black pepper

  • 1/2 cup chopped tomatoes

  • 1/2 cup chopped pickled jalapeños

  • 1 1/4 cup shredded Cheddar

  • 1 1/4 cup Shredded Monterey Jack

  • Egg wash, for brushing

  • Freshly chopped cilantro, for garnish

  • Sour cream, for serving

Directions

  • In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add ground beef and cook, breaking meat up with a wooden spoon, until no longer pink, 5 minutes. Drain fat.

  • Return pan to medium heat, and stir tomato paste into beef. Add oregano, cumin, and paprika, and season with salt and pepper. Add tomatoes and jalapeños and cook until warmed through, about 3 minutes. Remove from heat and let cool slightly.

  • Place dough on a lightly floured surface and divide in half. Roll one half out to 1/4 inch thick. Using a 4 1/2 inch round cookie cutter, cut out rounds. Repeat with remaining dough. Reroll scraps once to cut out more rounds.

  • Lightly moisten outer edge of a dough round with water and place about 2 tablespoons filling in center and top with cheddar and Monterey. Fold dough in half over filling. Use a fork to crimp edges together, then brush with egg wash. Repeat with remaining filling and dough.

  • Place empanadas in a parchment-lined Air Fryer basket, making sure they don’t touch, and cook in batches at 400° for 10 minutes.

  • Garnish with cilantro and serve with sour cream.