An easy, baked Beef Empanada filled with juicy, taco-seasoned ground beef and melty Cheddar, and wrapped in a golden exterior of flaky pie crust!
Place a large sauté pan over medium-high heat and allow to come to temperature. Add the beef, break apart, and sprinkle with taco seasoning. Cook for 5-7 minutes, until the beef, is cooked through. Set aside to cool.
Transfer the beef to a mixing bowl and stir in the cheese.
Preheat the oven to 400° and have ready 2 baking sheets lined with either parchment paper or a silicone baking mat. Prepare the egg wash by whisking together the egg and the water. Set aside until ready to use.
Working with one at a time, roll out the dough into a rectangle so that it is no more than an 1/8" thick. Cut into squares about 3 1/2" x 3 1/2".
Dip your finger in the egg wash and run it along the perimeter of empanada dough. Add a tablespoon of filling to the center of the dough round.
Gently bring the edges of empanada upward to meet in the middle, and pinch firmly to seal. Fold the edges over and decoratively crimp with a fork, if desired. Repeat for each empanada.
Transfer to the prepared baking sheet, and brush lightly with the egg wash. Bake for 22-24 minutes, until or until golden. Allow to cool slightly, serve and enjoy.
If you are making the Empanada Dough from scratch, you'll need to add 10-15 minutes to the prep time and allow for two hours of chill time.
Makes 12-14 Beef Empanadas.
The Anthony Kitchen