Description
Delicious beef empanadas filled with seasoned ground beef and served with a homemade burger sauce.
Ingredients
Scale
- 1 pound ground beef (85/15)
- 1 white onion (small diced)
- 1/2 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1 tablespoon ketchup
- 1 tablespoon yellow mustard
- 1/4 cup chopped pickles
- 1 hot chili (chopped, optional)
- 3/4 teaspoon salt
- 1/2 cup broth
- 2 packs 5-inch empanada discs (10 per pack)
- 6 slices American cheese (deli-sliced preferred)
- Oil (for frying)
- 2 tablespoons chopped pickles
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 teaspoon Dijon mustard
- Pinch garlic powder
- Pinch kosher salt
- Freshly ground pepper
Instructions
- In a large skillet over medium-low heat, add 2 teaspoons of oil. Add the diced onion, sprinkle with salt, and then cover for about 10 minutes.
- Uncover and cook, stirring constantly, about 15 minutes, until golden brown and caramelized.
- Add the ground beef and break it up in the pan. Add the spices and cook until the meat is no longer pink and has started to brown.
- Remove from heat, set aside, and let the mixture cool for about 15 minutes.
- Meanwhile, make your burger sauce. Add all of the sauce ingredients to a small bowl and mix up. Chill until ready to serve.
- Prep your assembly station: Clear your surface, prepare a sheet tray with parchment paper, and have a fork for sealing the empanadas. Keep the empanada discs covered with a towel so they don’t dry out while you assemble.
- Cut the cheese slices in thirds vertically and in half horizontally, resulting in 6 rectangles of cheese per slice.
- Lay a disc on a cutting board or clean surface, place 2 rectangles of cheese in the center (slightly overlapped), and add 2 tablespoons of meat on top.
- Carefully stretch one side of the dough to meet the other, forming a half-moon shape. Firmly press the edges together and use a fork to seal and crimp the edges.
- Set the empanada on the sheet tray and continue assembling the remaining empanadas.
- Heat the oil in a large skillet to 350 degrees. Once hot, fry empanadas for 2 minutes on each side until golden and crispy. Drain on a paper towel-lined sheet tray or plate.
- Serve empanadas hot with burger sauce.
- For air frying: Heat air fryer to 400 degrees. Lay empanadas evenly on the tray, leaving space between each (you may need to do this in batches). Spray with cooking spray and air fry for 10 minutes, until golden and crispy. Serve hot with burger sauce.
Notes
- Empanadas can be frozen before frying for a quick meal later.
- Try adding different spices for a unique flavor.
- Serve with your favorite dipping sauce for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Latin
Nutrition
- Serving Size: 1 empanada
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 70mg