Easy Beef and Cheese Empanadas
By America's Test Kitchen KidsPublished on January 4, 2023
Time
1¾ hours, plus cooling time
Yield
Makes 10 empanadas
What Kids Are Saying
“I like the edges the best.” —Zachary, recipe tester, age 10
Ingredients
2 (9-inch) store-bought pie dough rounds 1 teaspoon plus 1 tablespoon extra-virgin olive oil, measured separately6 ounces 85-percent lean ground beef 1 shallot, peeled and minced1 tablespoon tomato paste 2 garlic cloves, peeled and minced½ teaspoon ground cumin ¼ teaspoon table salt ¼ cup (2 ounces) water, plus extra for shaping empanadas½ cup shredded Monterey Jack cheese (2 ounces)1 tablespoon minced fresh cilantro
Before You Begin
For more empanada filling ideas, see “Fun Fact: Make It Your Way,” below.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper.
- Place pie dough rounds on clean counter. Using 3¾-inch round biscuit cutter, cut out 10 rounds of dough, discarding dough scraps. Transfer dough rounds to parchment-lined baking sheet. Cover baking sheet loosely with plastic wrap and refrigerate while making filling.
- In 10-inch nonstick skillet, heat 1 teaspoon oil over medium heat for 1 minute (oil should be hot but not smoking). Add beef, shallot, tomato paste, garlic, cumin, and salt. Cook until beef is no longer pink, about 3 minutes, stirring often with wooden spoon to break up meat.
- Carefully pour ¼ cup water into skillet and cook until mixture is thick but not dry, 1 to 2 minutes. Transfer mixture to medium bowl and let cool slightly, then refrigerate mixture until completely cooled, about 30 minutes.
- Once filling is chilled, use clean wooden spoon to stir in cheese and cilantro.
- Remove baking sheet from refrigerator and discard plastic. Use 1-tablespoon measuring spoon to place 1 tablespoon filling in center of each dough round. Shape, seal, and crimp empanadas following photos, “Step-by-Step: How to Shape Empanadas,” below.
- Use pastry brush to paint tops and sides of empanadas with remaining 1 tablespoon oil. Place baking sheet in oven and bake until empanadas are golden brown, 16 to 20 minutes.
- Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Let empanadas cool on baking sheet for at least 15 minutes. Serve.
Time
1¾ hours, plus cooling timeYield
Makes 10 empanadasWhat Kids Are Saying
“I like the edges the best.” —Zachary, recipe tester, age 10Ingredients
2 (9-inch) store-bought pie dough rounds
1 teaspoon plus 1 tablespoon extra-virgin olive oil, measured separately
6 ounces 85-percent lean ground beef
1 shallot, peeled and minced
1 tablespoon tomato paste
2 garlic cloves, peeled and minced
½ teaspoon ground cumin
¼ teaspoon table salt
¼ cup (2 ounces) water, plus extra for shaping empanadas
½ cup shredded Monterey Jack cheese (2 ounces)
1 tablespoon minced fresh cilantro
Test Kitchen Techniques
Ingredients
2 (9-inch) store-bought pie dough rounds
1 teaspoon plus 1 tablespoon extra-virgin olive oil, measured separately
6 ounces 85-percent lean ground beef
1 shallot, peeled and minced
1 tablespoon tomato paste
2 garlic cloves, peeled and minced
½ teaspoon ground cumin
¼ teaspoon table salt
¼ cup (2 ounces) water, plus extra for shaping empanadas
½ cup shredded Monterey Jack cheese (2 ounces)
1 tablespoon minced fresh cilantro
Test Kitchen Techniques
Ingredients
2 (9-inch) store-bought pie dough rounds
1 teaspoon plus 1 tablespoon extra-virgin olive oil, measured separately
6 ounces 85-percent lean ground beef
1 shallot, peeled and minced
1 tablespoon tomato paste
2 garlic cloves, peeled and minced
½ teaspoon ground cumin
¼ teaspoon table salt
¼ cup (2 ounces) water, plus extra for shaping empanadas
½ cup shredded Monterey Jack cheese (2 ounces)
1 tablespoon minced fresh cilantro
Test Kitchen Techniques
Why This Recipe Works
Empanadas are a perfect handheld snack, or they can be a delicious part of family dinner. In this recipe, kids can fill their empanadas with beef and cheese, make vegetarian empanadas by substituting mashed beans for the ground beef, or come up with their own unique filling combinations. Along with spices and aromatics, our empanada filling contains tomato paste—a superthick, concentrated tomato product that adds a hint of savory-sweet flavor. Encourage kids to check the pantry and fridge for other tomato products, such as tomato sauce, tomato ketchup, and fresh tomatoes both big and small. Have them taste each one and compare their flavors and textures.
Before You Begin
For more empanada filling ideas, see “Fun Fact: Make It Your Way,” below.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper.
- Place pie dough rounds on clean counter. Using 3¾-inch round biscuit cutter, cut out 10 rounds of dough, discarding dough scraps. Transfer dough rounds to parchment-lined baking sheet. Cover baking sheet loosely with plastic wrap and refrigerate while making filling.
- In 10-inch nonstick skillet, heat 1 teaspoon oil over medium heat for 1 minute (oil should be hot but not smoking). Add beef, shallot, tomato paste, garlic, cumin, and salt. Cook until beef is no longer pink, about 3 minutes, stirring often with wooden spoon to break up meat.
- Carefully pour ¼ cup water into skillet and cook until mixture is thick but not dry, 1 to 2 minutes. Transfer mixture to medium bowl and let cool slightly, then refrigerate mixture until completely cooled, about 30 minutes.
- Once filling is chilled, use clean wooden spoon to stir in cheese and cilantro.
- Remove baking sheet from refrigerator and discard plastic. Use 1-tablespoon measuring spoon to place 1 tablespoon filling in center of each dough round. Shape, seal, and crimp empanadas following photos, “Step-by-Step: How to Shape Empanadas,” below.
- Use pastry brush to paint tops and sides of empanadas with remaining 1 tablespoon oil. Place baking sheet in oven and bake until empanadas are golden brown, 16 to 20 minutes.
- Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Let empanadas cool on baking sheet for at least 15 minutes. Serve.
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