CHEESY BEEF

EMPANADAS

YIELDS:15 SERVINGS  PREP TIME:20 MINS  TOTAL TIME:120 MINS

INGREDIENTS

FOR THE DOUGH
3 c. all-purpose flour, plus more
for surface
1 tsp. kosher salt
1 tsp. baking powder
1/2 c. cold butter, cut into
cubes
3/4 c. water
1 large egg

FOR THE BEEF FILLING
1 tbsp. extra-virgin olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1 lb. ground beef
1 tbsp. tomato paste
1 tsp. oregano
1 tsp. cumin
1/2 tsp. paprika
Kosher salt
Freshly ground black pepper
1/2 c. chopped tomatoes
1/2 c. chopped pickled
jalapeños
1 1/4 c. shredded Cheddar
1 1/4 c. Shredded Monterey
Jack
Egg wash, for brushing 
Freshly chopped cilantro, for
garnish
Sour cream, for serving

DIRECTIONS

MAKE DOUGH

In a large bowl, whisk together flour, salt, and baking powder. Cut butter into flour using your hands or a pastry cutter until pea-sized. Add water and egg and mix until a dough forms. Turn dough out on

a lightly floured surface and knead until smooth, about 5 minutes. 

Wrap in plastic wrap and refrigerate for at least 1 hour. 

FOR AIR FRYER

In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes, then add garlic and cook until fragrant, 1

minute more. Add ground beef and cook, breaking meat up with a wooden spoon, until no longer pink, 5 minutes. Drain fat.

Return pan to medium heat, and stir tomato paste into beef. Add

oregano, cumin, and paprika, and season with salt and pepper. Add

tomatoes and jalapeños and cook until warmed through, about 3 minutes. Remove from heat and let cool slightly.

Place dough on a lightly floured surface and divide in half.  Roll one

half out to ¼” thick. Using a 4.5” round cookie cutter, cut out rounds.

Repeat with remaining dough.Reroll scraps once to cut out more

rounds. 

Lightly moisten outer edge of a dough round with water and place

about 2 tablespoons filling in center and top with cheddar and Monterey. Fold dough in half over filling. Use a fork to crimp edges together, then brush with egg wash. Repeat with remaining filling and dough. 

Place empanadas in a parchment-lined Air Fryer basket, making

sure they don't touch, and cook in batches at 400°F for 10 minutes.

Garnish with cilantro and serve with sour cream.