Beef and monterey jack empanadas

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45 min


1 h 15 min


18 empanadas

Beef and monterey jack empanadas

Photo, Roberto Caruso.

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.


The easiest way to roast garlic

[brightcove id=’4639604655001′ width=’640′ height=’360′]

Nutrition (per piece)

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