Dee's Beef n Cheezey Empanadas. Today I am making homemade beef empanadas with from scratch dough. You can also use store bought empanada dough to make this an easy recipe. Cheesy Beef Empanadas Are The Greatest Handheld Food.

It can be so discouraging to take a bite of a freshly baked empanada and instead of sheer delight your first Buen Provecho. Flaky, tender dough make these empanadas a recipe worth repeating. Empanadas, or beef turnovers, are discs of pastry packed with meat. You can cook Dee's Beef n Cheezey Empanadas using 9 ingredients and 8 steps. Here is how you cook that.

Ingredients of Dee's Beef n Cheezey Empanadas

It's 1 cup of small diced sweet yellow onions.
You need 1 lb of ground beef.
It's 1 packages of favorite shredded cheese.
You need 1 cup of cubed idaho potato.
It's 1/2 dozen of stuffed red pepper olives, sliced.
It's 1/2 cup of tiny cubed red pepper.
You need 1 pinch of minced garlic.
You need 1 pinch of adobo, or your favorite seasoning.
It's 1 packages of Goya dough for turnover pastries.

Some turnover recipes call for all manner of fillings, but this GOYA® Empanada recipe features a delicious tomato, onion, garlic and beef mixture. You can enjoy empanadas as an appetizer, a main dish, or even after your main course. This Easy Beef Empanadas Recipe is the perfect appetizer loaded with ground beef, melted cheese, and seasoned to perfection with homemade taco seasoning. The dish comes together quickly using Goya empanadas wrappers.

Dee's Beef n Cheezey Empanadas step by step

on medium heat, add oil and saute onions, red peppers, garlic, and olives.
season the beef with the adobo before you cook it, then add beef mixture onto sautaing veggies. cook it until browned.
drain potatoes and add onto beef mixture...mix it together.
mix cheese into mixture, add as much as you like. my moto is the more cheese the better.
take turnover Patties, add one to two spoon of filling and seal sides with a fork.
heat frying pan on med heat coating with oil.
fry Patties on both sides, and drain on paper towels.
let sit for 5 minutes, then enjoy.

This South American and Puerto Rican dish is perfect for any gathering. There are as many variations of empanadas as there are cooks in Argentina. This version was developed by BA Test Kitchen Manager Gaby After years of perfecting her method, she prefers the empanadas baked, not fried, and the addition of green olives and raisins in the filling is essential. Find the recipe for our beef and cheese empanadas at Chatelaine.com. Brush edges with egg and fold dough over the filling, forming a half-circle.