Cheesy Beef Empanadas with Spanish Olives
Indulge in the delightful flavors of these Cheesy Beef Empanadas, where savory ground beef meets the richness of melted manchego cheese. This recipe features a tantalizing blend of aromatic spices, tender onions, and vibrant green olives, all encased in a golden, flaky pastry. Every bite offers a scrumptious experience as the cheese oozes out, adding a luxurious creaminess that perfectly complements the savory filling. Ideal for gatherings or a cozy night in, these empanadas can be baked for a healthier twist or fried for that unbeatable crispy delight. Enjoy these delights hot, fresh from the oven or skillet!
25
Servings
140
Calories
15
Ingredients
Ingredients
olive oil
2 tablespoons (for cooking)
white onion
1 large (chopped)
garlic cloves
2 (minced)
lean ground beef
1.5 pounds (crumbled)
paprika
3 tablespoons (for seasoning)
ground cumin
2 tablespoons (for seasoning)
kosher salt
1 teaspoon (to taste)
ground black pepper
0.5 teaspoon (to taste)
distilled white vinegar
2 tablespoons (for flavor)
Spanish green olives
3/4 cup (chopped)
hard-cooked egg whites
3 (chopped)
vegetable oil
as needed (for baking or frying)
all-purpose flour
as needed (for rolling)
manchego cheese
25-30 cubes (cut into 1/2 inch cubes)
empanada discs
25-30 (defrosted)
Instructions
1
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking for about 6 minutes until they become translucent.
2
Add the crumbled ground beef to the skillet, alongside the paprika, ground cumin, kosher salt, and ground black pepper. Cook until the beef is browned, approximately 10 minutes, stirring regularly to ensure even cooking.
3
Once browned, drain any excess grease from the skillet, and stir in the distilled white vinegar. Transfer the meat mixture to a bowl and refrigerate for about 1 hour, allowing it to cool.
4
Once chilled, stir in the chopped Spanish olives and hard-cooked egg whites until evenly distributed.
5
If baking, preheat your oven to 425 degrees F. Coat two baking sheets with vegetable oil.
6
Keep the empanada discs covered with a damp towel to prevent drying out. On a lightly floured surface, take one disc at a time and roll it out slightly to make it more pliable.
7
To assemble, place one empanada disc on the counter, and add about 1.5 tablespoons of the cooled meat mixture to the center. Place a cube of manchego cheese in the middle of the meat filling.
8
Moisten the edges of the disc with water using your finger, then fold the disc over to form a half-moon shape. Press the edges to seal, and use a fork to crimp the edges securely.
9
Arrange the prepared empanadas on the greased baking sheets. Brush the tops with vegetable oil to encourage browning.
10
Bake the empanadas in the preheated oven for 15 to 18 minutes, or until they are golden brown.
11
If frying, heat vegetable oil in a skillet to 360 degrees F over medium heat. Fry the empanadas in batches for about 4 to 6 minutes, flipping them once, until golden brown and crispy.
12
Remove the fried empanadas with tongs, allowing excess oil to drip off. Transfer them to a paper towel-lined baking sheet and keep warm in a 200-degree F oven while you fry the remaining empanadas.
13
Serve the empanadas hot and enjoy!
Nutrition Information
8.4g
Fat
11.2g
Carbs
6.4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Cheesy Beef Empanadas with Spanish Olives?
They are savory pastries filled with a mixture of seasoned lean ground beef, melted manchego cheese, and chopped Spanish green olives.
What kind of cheese is used in this recipe?
The recipe uses manchego cheese cut into 1/2 inch cubes.
How many servings does this empanada recipe produce?
This recipe makes approximately 25 servings.
What is the recommended baking temperature?
The empanadas should be baked in an oven preheated to 425 degrees F.
How long should the empanadas bake for?
They should be baked for 15 to 18 minutes or until golden brown.
Can I fry these empanadas instead of baking them?
Yes, they can be fried in vegetable oil at 360 degrees F for 4 to 6 minutes.
What spices are used to season the beef?
The filling is seasoned with paprika, ground cumin, kosher salt, and ground black pepper.
Do I need to refrigerate the meat filling before assembly?
Yes, the meat mixture should be refrigerated for about 1 hour to allow it to cool.
What type of olives should be used?
The recipe calls for 3/4 cup of chopped Spanish green olives.
How much meat filling goes into each empanada?
Place about 1.5 tablespoons of the cooled meat mixture in the center of each disc.
What is the calorie count per serving?
Each serving contains approximately 140 calories.
Are eggs used in the filling?
Yes, the recipe includes 3 chopped hard-cooked egg whites.
What type of onion is required?
The recipe uses one large chopped white onion.
How do I prevent the empanada discs from drying out?
Keep the empanada discs covered with a damp towel during the assembly process.
What should I do to the edges of the empanada to seal them?
Moisten the edges with water and use a fork to crimp them securely.
Should the empanadas be brushed with anything before baking?
Yes, brush the tops with vegetable oil to encourage browning.
How long does it take to brown the ground beef?
The beef should be cooked for approximately 10 minutes until browned.
What is the fat content per serving?
Each serving contains 8.4g of fat.
How many grams of protein are in one empanada?
There are 6.4g of protein per serving.
What is the carbohydrate count per serving?
Each empanada has 11.2g of carbohydrates.
How do I keep fried empanadas warm?
Transfer them to a paper towel-lined sheet and keep them in a 200-degree F oven.
What is the size of the cheese cubes?
The manchego cheese should be cut into 1/2 inch cubes.
Is vinegar used in this recipe?
Yes, 2 tablespoons of distilled white vinegar are stirred into the beef after browning.
How many garlic cloves are needed?
The recipe requires 2 minced garlic cloves.
Should I drain the meat after cooking?
Yes, you should drain any excess grease from the skillet once the meat is browned.
How do I prepare the baking sheets?
Coat two baking sheets with vegetable oil before arranging the empanadas.
When should I add the olives and eggs?
Stir them into the meat mixture once it has finished chilling in the refrigerator.
What is the first step in making the filling?
Heat olive oil in a skillet and cook the onion and garlic for about 6 minutes.
How do I make the empanada discs more pliable?
On a lightly floured surface, roll out each disc slightly.
How many empanada discs are required?
The recipe calls for 25-30 defrosted empanada discs.