Easy Beef Empanadas
 This beef empanada recipe is a keeper: quick to make, fun to eat, and packed with deliciousness—serve them with your favorite dips and sides. Ingredients 2 teaspoons extra-virgin olive oil 6 ounces 85% lean ground beef 3 tablespoons minced shallot, from 1 shallot 2 cloves garlic, minced 1 tablespoon tomato paste ½ teaspoon ground cumin ½ teaspoon chili powder ¼ teaspoon salt 2 tablespoons water ¾ cup shredded Mexican blend cheese 1 tablespoon minced fresh cilantro 1 large egg, beaten 1 package Empanada Dough-Puff Pastry for Baking, thawed but cold 2 teaspoons extra-virgin olive oil 6 ounces 85% lean ground beef 3 tablespoons minced shallot, from 1 shallot 2 cloves garlic, minced 1 tablespoon tomato paste ½ teaspoon ground cumin ½ teaspoon chili powder ¼ teaspoon salt 2 tablespoons water ¾ cup shredded Mexican blend cheese 1 tablespoon minced fresh cilantro 1 large egg, beaten 1 package Empanada Dough-Puff Pastry for Baking, thawed but cold Instructions Preheat the oven to 425°F and set an oven rack in the middle position. Line a 13x18-inch baking sheet with parchment paper. In a medium nonstick skillet over medium heat, heat the oil until shimmering. Add the beef, shallot, garlic, tomato paste, cumin, chili powder, and salt. Cook, stirring with a wooden spoon to break up the meat, until the beef is no longer pink, about 3 minutes. Add the water and cook for 1 minute more. Transfer the mixture to a bowl and let cool to room temperature, about 30 minutes (speed this up in the refrigerator if necessary). Once the filling is cooled, stir in the cheese and cilantro. Working with one piece of dough at a time, place about 1½ tablespoons of the filling in the center of the dough. Brush the edges of the dough with the beaten egg, and then fold over to seal. Starting at one end of the pastry, use your fingers to pinch and twist the edge of the pastry into a small rope-like shape. Continue to pinch and twist the edge of the pastry, working your way around the empanada until you reach the other end. Transfer to the prepared baking sheet. Repeat with the remaining dough and filling. Bake for 15 to 17 minutes, until puffed, golden brown, and flaky. Let cool for about 10 minutes, then serve. Make-Ahead/Freezing Instructions: The empanadas can be assembled and refrigerated up to 1 day ahead of time before baking. They can also be frozen for up to 3 months. To freeze empanadas before baking, first assemble the empanadas and then lay them on a parchment-lined baking sheet without overlapping. Freeze for 1 to 2 hours, then transfer to freezer bags and store for up to three months. When ready to bake, you can cook them straight from the freezer, just add a few extra minutes to the baking time. If you're freezing already baked empanadas, ensure they're fully cooled, then follow the same freezing process. When you're ready to enjoy, reheat them in the oven until warmed through; no need to thaw. Preheat the oven to 425°F and set an oven rack in the middle position. Line a 13x18-inch baking sheet with parchment paper. In a medium nonstick skillet over medium heat, heat the oil until shimmering. Add the beef, shallot, garlic, tomato paste, cumin, chili powder, and salt. Cook, stirring with a wooden spoon to break up the meat, until the beef is no longer pink, about 3 minutes. Add the water and cook for 1 minute more. Transfer the mixture to a bowl and let cool to room temperature, about 30 minutes (speed this up in the refrigerator if necessary). Once the filling is cooled, stir in the cheese and cilantro. Working with one piece of dough at a time, place about 1½ tablespoons of the filling in the center of the dough. Brush the edges of the dough with the beaten egg, and then fold over to seal. Starting at one end of the pastry, use your fingers to pinch and twist the edge of the pastry into a small rope-like shape. Continue to pinch and twist the edge of the pastry, working your way around the empanada until you reach the other end. Transfer to the prepared baking sheet. Repeat with the remaining dough and filling. Bake for 15 to 17 minutes, until puffed, golden brown, and flaky. Let cool for about 10 minutes, then serve. Make-Ahead/Freezing Instructions: The empanadas can be assembled and refrigerated up to 1 day ahead of time before baking. They can also be frozen for up to 3 months. To freeze empanadas before baking, first assemble the empanadas and then lay them on a parchment-lined baking sheet without overlapping. Freeze for 1 to 2 hours, then transfer to freezer bags and store for up to three months. When ready to bake, you can cook them straight from the freezer, just add a few extra minutes to the baking time. If you're freezing already baked empanadas, ensure they're fully cooled, then follow the same freezing process. When you're ready to enjoy, reheat them in the oven until warmed through; no need to thaw. Nutrition Information Powered by Per serving (12 servings) Serving size: 1 empanada Calories: 185 Fat: 13 g Saturated fat: 4 g Carbohydrates: 10 g Sugar: 1 g Fiber: 1 g Protein: 6 g Sodium: 125 mg Cholesterol: 32 mg Per serving (12 servings) Serving size: 1 empanada Calories: 185 Fat: 13 g Saturated fat: 4 g Carbohydrates: 10 g Sugar: 1 g Fiber: 1 g Protein: 6 g Sodium: 125 mg Cholesterol: 32 mg