Recipes

1. Heat oil in a large skillet over medium-high heat. Once the pan is slightly smoking, add cubed beef and cook until browned, about 5 minutes. Add onions, pepper, and garlic and cook until translucent, about 3 minutes. Stir in the tablespoon of onion powder, garlic powder, chili powder, and season with salt and pepper to taste, cook for about 5 minutes until all flavors are combined. Take off the heat and allow to cool.
2. Add the cheese to the cooled meat mixture and mix.
3. On a lightly floured work surface (to prevent sticking to your work surface), place the pre-rolled empanadas disc one at a time. Spoon about 3 tbsp of the meat mixture into the middle, fold in half to form a half moon; moisten edges with water and seal with the back of a fork by pressing down on the dough.
4. Fill a deep fry pan with oil to a depth of 2 inches. Heat oil over medium-high heat. Cook Empanadas 2 at a time until crisp and golden brown, flipping once, about 2 - 3 minutes per side. Drain and serve warm.

Note: You can also bake these instead of frying then. Place the empanadas in a baking sheet with parchment paper. Beat 1 egg with a tablespoon of water and whisk. Brush the empanadas with the egg wash and bake at 350’F for 15 minutes or until golden brown.

Tip: Make these ahead of time and freeze for up-to 3 months. Fry or bake fresh out of the freezer.