Ingredients
Scale
- 1 tablespoon olive oil
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon chili powder
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 1 package (14 oz) refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a skillet, heat olive oil over medium heat. Sauté onion until soft, then add garlic and cook for one more minute.
- Add ground beef to the skillet, breaking it up as it cooks. Stir in spices until well combined and fully cooked.
- Remove from heat and mix in cheddar cheese until melted.
- Roll out pie crusts on a floured surface and cut into 4-inch circles.
- Place a spoonful of filling on each circle, fold over, and seal with a fork.
- Brush tops with beaten egg for golden color.
- Bake for 20–25 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Latin
Nutrition
- Serving Size: 1 empanada (90g)
- Calories: 240
- Sugar: 0g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 50mg