Spicy Empanadas
Get ready to spice up your appetizer game with these irresistible Spicy Empanadas—golden pockets of flaky, homemade pastry packed with a bold and flavorful filling! This recipe features a zesty combination of seasoned ground beef, smoky fire-roasted tomatoes, diced jalapeño, and melty cheddar cheese, all seasoned with cumin, smoked paprika, and a hint of cayenne for the perfect kick. The buttery, made-from-scratch dough elevates these empanadas into a truly indulgent treat, while the easy egg wash ensures a beautifully crisp and golden exterior. Perfect as a party snack, game-day favorite, or even a quick weeknight dinner, these empanadas are baked, not fried, making them a lighter, yet equally satisfying option. Serve them warm with your favorite salsa or dipping sauce for a crowd-pleasing dish that’s sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups all-purpose flour
- 0.75 cup unsalted butter (cold, diced)
- 0.5 cup cold water
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion (finely diced)
- 3 cloves garlic (minced)
- 0.5 cup fire-roasted tomatoes (drained)
- 1 medium jalapeño (finely diced)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup cheddar cheese (shredded)
- 1 large egg (beaten, for egg wash)
Instructions
In a large bowl, whisk together the flour and 1 teaspoon of salt. Add the cold, diced butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs.
Mix the cold water and white vinegar together. Gradually add this mixture to the flour, a tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Heat the olive oil in a skillet over medium heat. Add the diced onion and cook until soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute.
Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until no longer pink, about 6-8 minutes.
Stir in the fire-roasted tomatoes, diced jalapeño, cumin, smoked paprika, cayenne pepper, 1/2 teaspoon salt, and black pepper. Cook for 2-3 minutes, allowing the mixture to thicken slightly. Remove from heat and let the filling cool.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 4-inch round cutter to cut out circles from the dough.
Place about 1 tablespoon of the beef filling into the center of each dough circle. Sprinkle a little shredded cheddar cheese over the filling.
Fold the dough circle in half to form a semicircle. Press the edges together, then crimp them with the tines of a fork to seal.
Place the empanadas on the prepared baking sheet. Brush the tops with the beaten egg to achieve a golden crust.
Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.
Allow the empanadas to cool slightly before serving. Enjoy them warm with your favorite dipping sauce or salsa!
Nutrition Facts
Calories |
4482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 299.8 g | 384% | |
| Saturated Fat | 155.3 g | 776% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1020 mg | 340% | |
| Sodium | 4942 mg | 215% | |
| Total Carbohydrate | 302.7 g | 110% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 10.5 g | ||
| Protein | 152.9 g | 306% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 1047 mg | 81% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 2269 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
