Cheeseburger Empanadas Recipes

Steps:

• Position 2 racks in the middle of the oven and preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment.
• Stir together the ketchup, mayonnaise, chopped pickles and mustard in a medium bowl. Season with salt and set the sauce aside.
• Heat the oil in a large skillet over medium-high heat. When it starts to shimmer, add the ground beef, a pinch of salt and a few grinds of pepper. Cook, breaking the meat apart with a wooden spoon or heatproof spatula, until lightly browned in spots and just cooked through, 3 to 4 minutes. Add the onion and cook, stirring constantly, until crisp-tender, about 2 minutes. Use a large slotted spoon to scoop the meat mixture into a medium bowl and stir in 1/3 cup of the sauce. Allow to cool slightly. Fold the American cheese into the cooled mixture.
• Lightly beat the egg with 1 tablespoon of water in a small bowl for the egg wash and set aside.
• Unfold 1 puff pastry sheet onto a lightly floured surface. Roll out into a 12-inch square. Cut out 9 rounds with a 4-inch round cookie cutter. Spoon 1 leveled tablespoon of the meat filling just off center on each round. Top the filling with 1 whole pickle chip. Brush the edge of each round with the egg wash and fold the puff pastry over the filling, slightly stretching if necessary. Press the edges together and crimp the edges with a fork. Transfer to one of the prepared baking sheets and brush each empanada with more egg wash. Repeat this process with the remaining sheet of puff pastry and filling. Bake until puffed and golden brown, about 15 minutes. Serve hot with the remaining sauce for dipping.

Steps:

• Heat oil in a large skillet.
• Cook down onions until translucent.
• Add meat, 1 teaspoon salt, and ½ teaspoon pepper, and cook until meat is fully cooked. Transfer into a large bowl.
• Preheat oven to 400°F (200°C).
• Combine cheese, ketchup, mustard, Worcestershire sauce, and 1 teaspoon of salt. Mix thoroughly.
• Roll out the pie crust and cut into 4 pieces.
• 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.
• With a fork, crimp down the 2 sides so the stuffing stays in.
• Transfer onto baking sheet. Brush on egg and sprinkle on sesame seeds.
• Bake for 20 minutes or until golden brown and pie crust is thoroughly cooked.
• Let it cool for a few minutes
• Enjoy!

Steps:

• Position 2 racks in the middle of the oven and preheat to 425 degrees F. Line 2 baking sheets with parchment.
• Heat the oil in a large skillet over medium-high heat. When it starts to shimmer, add the beef, a pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until lightly browned on the edges and just cooked through, 2 to 3 minutes. Transfer the beef to a medium bowl and set aside. Add the garlic, onion and bell pepper to the skillet and cook, stirring constantly, until crisp-tender, about 2 minutes.
• Add the vegetables to the bowl with the beef and toss to combine. Allow to cool slightly. Fold in the provolone cubes. Lightly beat the egg with 1 tablespoon water in a small bowl and set aside.
• Unfold 1 puff pastry sheet onto a lightly floured surface. Roll out into a 12-inch square. Cut out 9 rounds with a 4-inch round cookie cutter. Spoon about 1 tablespoon of the meat filling just off center on each round. Brush the edge of each round with the egg wash and fold the puff pastry over the filling, slightly stretching if necessary. Press the edges together and crimp with a fork to seal.
• Transfer the empanadas one of the prepared baking sheets and brush each with more egg wash. Repeat this process with the remaining pastry sheet, filling and egg wash. Bake until puffed and golden brown, about 15 minutes.
• Meanwhile, combine the cheese sauce, pepperoncini and juice in a microwave-safe bowl. Microwave on high for 30 seconds and then stir. Repeat until hot.
• Serve the empanadas with the cheese sauce for dipping.

Steps:

• Heat oven to 375ºF.
• Mix flour and baking powder in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add 1/4 cup water, stirring until mixture forms ball. Knead dough on lightly floured surface 5 min. or until smooth and elastic. Wrap tightly in plastic wrap; refrigerate while preparing filling.
• Brown meat with onions in large nonstick skillet; drain. Add ketchup; cook and stir on medium heat 2 min. Cool completely.
• Divide dough into 6 pieces. Roll out each piece on lightly floured surface to 7-inch round; place on parchment-covered baking sheet. Stir cheese into meat mixture; spoon about 1/3 cup onto half of each dough round. Beat egg and remaining water; brush onto edges of dough rounds. Fold in half to enclose filling. Press tops lightly to remove excess air; seal edges with fork. Brush tops with remaining egg.
• Bake 18 to 20 min. or until golden brown.

Steps:

• Prepare Empanada Dough. Wrap tightly in plastic wrap; set aside while preparing empanada filling.
• Brown ground beef in medium skillet on medium heat; drain. Add onions, peppers, ham, dressing, tomato sauce and garlic; mix well. Simmer on medium-low heat 10 min., stirring occasionally. Remove from heat. Stir in cilantro.
• Shape dough into 12 balls, using about 2 Tbsp. dough for each. Flatten each ball into 6-inch round. Spoon about 1/4 cup meat mixture onto center of each round. Moisten edges with water. Fold dough rounds in half to enclose filling; press lightly on tops to remove air pockets. Seal edges with fork.
• Heat oil in large deep skillet to 375°F. Add empanadas, in small batches; cook 3 min. on each side or until golden brown on both sides. Remove from oil with slotted spoon; drain well. Cool slightly.