Beef and monterey jack empanadas


  • Prep Time45 mins
  • Total Time1 hr 15 mins
  • Makes18 empanadas
Beef and monterey jack empanadas

Photo, Roberto Caruso.

Chatelaine Triple Tested

Ditch the sugar right now! We're all about the savoury treats.


  • 300 g lean ground beef

  • 3 green onions, chopped (white and green parts kept separate)

  • 2 garlic cloves, minced

  • 2 tsp chili powder

  • 1/2 tsp dried oregano

  • 1/4 tsp salt

  • 1/4 cup water

  • 2 tbsp tomato paste

  • 1/2 cup chopped cilantro

To assemble

  • 1 batch empanada dough, (2 discs)

  • 1 cup diced monterey jack, (1/3-in. cubes)

  • 1 egg, beaten


  • HEAT a large non-stick frying pan over medium. Add beef and cook until it loses its pink colour, about 3 min. Add white parts of onion and garlic and cook for 1 min. Stir in chili powder, oregano and salt. Season with fresh pepper. Stir in water and tomato paste. Simmer until saucy, about 3 min. Remove from heat. Stir in remaining green onions and cilantro.

  • PREHEAT oven to 375 F.  Line a large baking sheet with parchment.

  • ROLL 1 disc empanada dough until 1/16-in. thick. Use a 5-in. cutter to cut out circles. Repeat with remaining disc. Gather and re-roll scraps.

  • PLACE 1 heaping tbsp of filling on each round. Divide cheese among rounds. Brush edges with egg and fold dough over the filling, forming a half-circle. Press to seal. Crimp edges. Arrange empanadas on their sides on prepared baking sheet. Brush with remaining egg.

  • BAKE until golden brown, 30 to 35 min. Serve warm or cool, or freeze for up to 2 weeks. Reheat in a 350F oven for 15 min.

Nutrition (per piece)

Calories 180, Protein 8g, Carbohydrates 14g, Fat 11g, Fibre 1g, Sodium 121mg.