Ingredients:
- 2 tablespoons olive oil
- 1 small white onion, diced
- 1 jalapeño, deseeded and diced (optional)
- 2 garlic cloves, minced
- 1 lb ground beef
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon cumin powder
- 1 teaspoon dried oregano
- 12-15 empanada wrappers, 6-inch rounds
- 8 oz Colby Jack cheese, freshly grated
- 1 egg
- 2 tablespoons water
Instructions:
- Preheat your oven to 375°F and prepare two large baking sheets by lining them with parchment paper, a silicone baking mat, or spraying with non-stick spray.
- In a large skillet over medium heat, add olive oil. Once heated, add the diced onion and sauté until translucent. Next, add the jalapeño and cook for another three minutes, then add the garlic, stirring for about a minute until it becomes fragrant.
- Add the ground beef to the skillet. Sprinkle in the salt, black pepper, cumin, and oregano. Stir to evenly combine the seasonings.
- Cook the beef mixture, breaking it up as it browns, until it has fully cooked and is a dark brown color. Drain off any excess fat, remove the skillet from heat, and allow it to cool for 10 minutes.
- Once the filling has cooled slightly, place a spoonful in the center of each empanada wrapper. Sprinkle a tablespoon of grated cheese on top of the meat.
- Fold each wrapper in half, pressing the edges together to seal. You can either crimp the edges with a fork or twist them to create a traditional empanada border.
- Arrange the empanadas on the prepared baking sheets, allowing some space for them to expand while baking. In a small bowl, whisk together the egg and water, then brush this mixture over each empanada for a golden finish.
- Bake the empanadas for 25-27 minutes or until the tops turn light golden brown. Let them cool for about 10 minutes before serving.
