Cheesy Ground Beef Empanadas

• servings: 8 - 10
• active time: 35
• total time: 45

Ingredients

1/2 medium yellow onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon dried oregano

1/2 teaspoon chili powder

1/2 teaspoon crushed red pepper flake

2 tablespoons tomato paste

1/2 cup chicken broth or water

1 cup Monterey Jack cheese, grated

2 boxes refrigerated pie crust

1 egg

Kosher salt and freshly ground black pepper, to taste

Directions

Preheat oven to 425°F.

Add ground beef to a large skillet over medium-high heat, season with salt and pepper, and brown until barely pink. Add onion, bell pepper, and garlic and continue to cook, stirring often, until vegetables have softened, about 5 minutes more.

Add cumin, oregano, chili powder, red pepper flake, and tomato paste and cook until color has deepened, about 1 minute. Stir in broth or water and let simmer, reducing heat if needed, until liquid has reduced, about 10 minutes.

Season to taste with salt and pepper, then remove from heat and let sit while you work on the crust.

On a lightly floured surface, unroll pie crust and lightly roll out. Using a bowl about 4 inches in diameter, trace around the edge to cut out a circle. Repeat with remaining pie crust, re-rolling scraps to cut out more rounds as needed.

Moisten border edge of each circle with a bit of water, then place about 1/4 cup of the meat filling in the center of each crust and top with a bit of the cheese.

Fold dough over into a half circle, then crimp edges with a fork to seal. Place on a baking sheet lined with parchment paper. Repeat with remaining dough and filling.

In a small bowl, beat egg with one tablespoon water, then brush egg wash over each empanada.Bake until crust is golden brown, about 15 minutes. Serve and enjoy!