Beef and monterey jack empanadas

Prep 45 min
Total 1 hour 15 min
Makes 18 empanadas

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300 g
green onions, chopped (white and green parts kept separate)
garlic cloves, minced
2 tsp
1/2 tsp
dried oregano
1/4 tsp
1/4 cup
2 tbsp
1/2 cup
chopped cilantro

To assemble

1 batch
empanada dough, (2 discs)
1 cup
diced monterey jack, (1/3-in. cubes)
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.



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

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