Beef and Cheese Empanadas

Ingredients:

For the Filling:

1 lb ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 cup green bell pepper, finely chopped (optional)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
Salt and pepper, to taste
1/2 cup tomato sauce
1/4 cup chopped black olives (optional)
1/2 cup shredded cheddar cheese (or your preferred cheese)
1/4 cup chopped cilantro (optional)

For the Dough (Store-bought or Homemade):

1 package of empanada dough discs (or make your own dough with flour, butter, water, and a pinch of salt)

For Cooking:

1 egg, beaten (for egg wash)
Vegetable oil for frying (or you can bake them at 375°F/190°C for about 25-30 minutes until golden)

Instructions:

Prepare the Filling:
- In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and bell pepper (if using) and cook until softened, about 3-4 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the ground beef to the skillet and cook until browned, breaking it apart as it cooks. Drain any excess fat.
- Stir in the cumin, chili powder, paprika, salt, and pepper. Add the tomato sauce and cook for 5-7 minutes, until the sauce has thickened slightly.
- Remove the skillet from the heat and stir in the chopped olives (if using), shredded cheese, and cilantro. Let the mixture cool slightly.
Assemble the Empanadas:
- Lay out the empanada dough discs on a flat surface. Place about 1-2 tablespoons of the beef and cheese filling in the center of each disc.
- Carefully fold the dough over to form a half-moon shape, pinching the edges tightly together to seal the empanada. Use a fork to crimp the edges if desired.
- Brush the top of each empanada with the beaten egg to create a golden, glossy finish.
Cook the Empanadas:
- For Frying: Heat vegetable oil in a deep skillet or fryer over medium-high heat. Fry the empanadas in batches for 3-4 minutes per side, or until they are golden brown and crispy. Drain on paper towels.
- For Baking: Preheat the oven to 375°F (190°C). Place the empanadas on a parchment-lined baking sheet and bake for 25-30 minutes, or until golden and crispy.
Serve:
- Serve the beef and cheese empanadas hot with a side of salsa, sour cream, or guacamole.

Tips:

Vegetarian Option: You can substitute the ground beef with sautéed vegetables, beans, or tofu for a vegetarian version.
Freezer-Friendly: Empanadas freeze well! Assemble them and freeze on a baking sheet, then transfer to a freezer bag. Fry or bake them from frozen when ready to serve.
Customize the Cheese: Feel free to mix different cheeses like mozzarella, Monterey Jack, or pepper jack for a variety of flavors.