Give traditional empanadas a cheesy twist – for extra kick, add chipotle in adobo or hot sauce to the filling.
Prep Time: 10 minutes Total Time: 40 minutes Serves: 4
1 tbsp olive oil
8 oz ground beef
1/2 tsp salt
1/4 tsp pepper
1 small onion, diced
2 cloves garlic, minced
1 tbsp chili powder
1 tsp ground cumin
3/4 cup Gehl’s Supreme White Cheddar Cheese Sauce
1 sheet prepared pie dough
8 cups canola oil, for frying
1. Heat oil in large skillet set over medium heat; cook beef, salt and pepper for 3 to 5 minutes or until starting to brown. Add onion, garlic, chili powder and cumin; cook for 8 to 10 minutes or until beef is cooked through. Stir in cheese sauce and cook for 3 to 5 minutes or until heated through. Remove from heat and let cool completely.
2. Meanwhile, on lightly floured work surface, roll out dough into 1/4-inch thickness. Using 4-inch round cutter, cut out 8 rounds from prepared pie dough, rerolling scraps when necessary.
3. Scoop beef mixture evenly into center of each dough round. Whisk egg with 1 tsp water; brush around edges of rounds, then fold over to enclose filling. Gently crimp and seal edges using fork.
4. Preheat oil in deep-fryer to 350°F. In small batches, fry empanadas for 3 to 5 minutes or until golden. Transfer to paper towel–lined plate. Let cool slightly. Makes 8 empanadas.