Cheesy Beef and Jalapeño Empanadas

Bahan-bahan

1 pound of ground beef

2 diced yellow onions

3 minced garlic cloves

2-3 fresh jalapeños (seeds removed if you prefer milder heat),

1 generous cup of shredded cheddar cheese

a splash of olive oil for sautéing

1 tablespoon of tomato paste

1 teaspoon each of ground cumin

1 teaspoon chili powder

salt to season

empanada discs (about 12)

1 beaten egg for brushing

Arahan

1. Heat a large skillet over medium heat and add a splash of olive oil.

2. Add the diced onions and cook for 5-7 minutes until they become translucent and soft.

3. Stir in the minced garlic and cook for 1 minute until fragrant.

4. Add the ground beef, breaking it up with a wooden spoon, and cook for 8-10 minutes until fully browned.

5. Mix in the diced jalapeños, tomato paste, cumin, chili powder, and salt, cooking for another 2 minutes to blend the flavors.

6. Remove the skillet from heat and let the filling cool completely—this prevents the pastry from becoming soggy.

7. Stir the shredded cheddar cheese into the cooled beef mixture.

8. Lay out the empanada discs on a clean surface and place 2 tablespoons of filling in the center of each.

9. Brush the edges of the discs with the beaten egg to help seal them.

10. Fold each disc over the filling to form a half-moon shape and press the edges firmly with a fork to crimp.

11. Arrange the empanadas on a baking sheet lined with parchment paper, leaving space between them.

12. Brush the tops with the remaining beaten egg for a golden finish.

13. Bake at 375°F for 20-25 minutes until the pastry is puffed and golden brown.

Nota

From:

https://elsieskitchen.net/empanada-recipes-beef/