Beef and Cheese Empanadas
Beef and Cheese Empanadas with chimichurri sauce are the perfect appetizer, combining the flavors and textures of meat, melted cheese, and a crispy dough.
Servings: 6 people
Ingredients
Beef & Veggies:
- 1.5 lbs Ground Beef
- 2 medium Yellow Onions diced
- 2 Red Bell Peppers diced
- 1 cup Beef Broth
- 1.5 tbsp FYR RED Hot Sauce
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper
- 1 tbsp Garlic Powder
Empanadas:
- Empanada Dough Ball for 12-16 Discs
- 2 cups Jack Cheese shredded
- 1 cup Green Onions sliced
- 1 qt Frying Oil
- Chimichurri for serving
Instructions
Beef & Veggies:
- Preheat your fire to a high heat (around 400 degrees F) for direct cooking. Add a cast iron skillet to preheat 2 minutes before cooking.
- Add into your skillet the onions and bell peppers. Cook for 5-7 minutes until the onions are translucent.
- Next, add your beef broth and simmer for another 5-7 minutes. When good, pull out the veggies and set to the side.
- Next, add your ground beef, kosher salt, black pepper, garlic powder and FYR RED Hot Sauce. Cook until the ground beef is browned and you have reduced all the excess liquid.
- When good, add the veggies back to the skillet and mix together. Pull the skillet off and place the meat & veggies into a bowl.
- Cover and place in the fridge for at least 1-2 hours to fully cool.
Empanadas:
- Pull the filling and add in your green onions and shredded cheese. Stir thoroughly.
- Set out one empanada dough disc and place a spoonful of the filling at the center of one side of the disc.
- Carefully fold over the opposite side so that you have a half-moon shape. Gently press down the outside layer of the discs so that the empanada is sealed. Now, you can either additionally seal the empanada by pressing the edge of a fork down along the outside layer, or you can fold the outside layer using a twisting technique.
- Repeat all this until all the empanadas are done.
- Heat up frying oil in a Dutch oven to 350 degrees F.
- Once ready, carefully add your empanadas into the skillet to fry for about 1.5-2 minutes per side or until they are golden brown. Do this in batches if necessary.
- Onced the empanadas are done, pull them off and let them cool for 1 minute.
- Serve with the chimichurri on the side and enjoy!
Video
Nutrition
Serving: 3Oz | Calories: 1863kcal | Carbohydrates: 9g | Protein: 31g | Fat: 192g | Saturated Fat: 40g | Polyunsaturated Fat: 91g | Monounsaturated Fat: 49g | Trans Fat: 2g | Cholesterol: 114mg | Sodium: 1706mg | Potassium: 576mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1709IU | Vitamin C: 59mg | Calcium: 333mg | Iron: 3mg