Instructions
step 1 In a bowl, mix flour and salt, then cut in the cold butter until crumbly.
/ n step 2 Add cold water gradually and mix until a dough forms, then wrap and chill for 30 minutes.
/ n step 3 In a skillet, heat olive oil and cook onion and garlic until softened.
/ n step 4 Add ground beef and cook until browned, then stir in paprika, cumin, salt, pepper, and tomato sauce.
/ n step 5 Let the filling cool slightly, then stir in the shredded cheese.
/ n step 6 Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
/ n step 7 Roll out the dough and cut into circles.
/ n step 8 Place filling onto each circle, fold over, and seal edges with a fork.
/ n step 9 Brush with beaten egg and bake for 20–25 minutes until golden brown.
Storage and Reheating Tips
Store empanadas in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes to maintain crispiness. They can also be frozen for up to 2 months and reheated directly from frozen.
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