Mexican Beef Empanadas

Instructions:

1. Heat the oil in a skillet over medium heat.
2. Add the onion and cook until softened, then stir in the garlic and cook until fragrant.
3. Add the ground beef and cook until browned, breaking it up as it cooks.
4. Season with cumin, chili powder, paprika, oregano, salt, and black pepper.
5. Stir in the tomato sauce and beef broth. Simmer for 5–7 minutes, until the mixture is thick and flavorful. Remove from heat and let cool slightly.
6. Preheat the oven to 400°F (200°C).
7. Place the empanada discs on a flat surface and spoon 2–3 tablespoons of filling into the center of each.
8. Fold the dough over the filling, press the edges to seal, and crimp with a fork.
9. Brush the tops with beaten egg.
10. Bake for 22–25 minutes, until golden brown and glossy.
11. Let cool slightly before serving.

Variations

• Add finely diced potatoes to the filling for a heartier empanada.
• Include chopped green olives or raisins for a sweet-salty contrast.
• Mix shredded cheese into the filling for extra richness.
• Fry the empanadas instead of baking for a crispier crust.

Tips

• Allow the filling to cool before assembling to prevent soggy dough.
• Do not overfill the empanadas, as this can cause leaking during baking.
• Seal the edges well to keep the filling inside.
• Serve with salsa roja, chimichurri, or fresh lime wedges for added brightness.