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Beef And Cheese Empanada

by Cyrus Kowsari featured in Empanadas 4 Ways


for 8 servings

  • 1 tablespoon
    olive oil
  • 1 cup
    onion, diced (150 g)
  • 1 lb
    ground beef (455 g)
  • 2 teaspoons
  • ½ teaspoon
  • ⅓ cup
    shredded cheddar cheese (35 g)
  • 2 tablespoons
  • 1 tablespoon
    yellow mustard
  • ½ teaspoon
    worcestershire sauce
  • 2 sheets pie dough


  • egg
  • sesame seeds
    Calories 428
    Fat 25g
    Carbs 29g
    Fiber 1g
    Sugar 1g
    Protein 18g

Estimated values based on one serving size.



  1. Heat oil in a large skillet.
  2. Cook down onions until translucent.
  3. Add meat, 1 teaspoon salt, and ½ teaspoon pepper, and cook until meat is fully cooked. Transfer into a large bowl.
  4. Preheat oven to 400°F (200°C).
  5. Combine cheese, ketchup, mustard, Worcestershire sauce, and 1 teaspoon of salt. Mix thoroughly.
  6. Roll out the pie crust and cut into 4 pieces.
  7. Place a spoonful of the stuffing on one side of the dough, leaving ¼ inch (6 mm) from the edge and fold over, creating a triangle.
  8. With a fork, crimp down the 2 sides so the stuffing stays in.
  9. Transfer onto baking sheet. Brush on egg and sprinkle on sesame seeds.
  10. Bake for 20 minutes or until golden brown and pie crust is thoroughly cooked.
  11. Let it cool for a few minutes
  12. Enjoy!




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