Beef & Cheese Empanadas
- 1 lb browned ground beef
- 1/2 medium onion, diced
- 2 Tbsp olive oil
- 1/2 green bell pepper, diced
- 3 garlic cloves, crushed
- 1/8 cup fresh cilantro, chopped
- 1/8 cup green olives, sliced
- 1 tsp oregano
- 1-1/2 tsp cumin
- 1 Tbsp tomato paste
- 1/4-1/2 jalapeño, minced (optional)
- 1 cup combination Monterey Jack and cheddar cheese, shredded
- 1 box pie dough
- 1 cup vegetable oil for frying
- Salt and pepper to taste
Brown ground beef and onion in the olive oil. Drain excess grease.
Add all the ingredients except for the cheese and cook for an additional 10 minutes, stirring occasionally. Let cool.
Roll out the pie dough on a lightly floured surface to form 4'' circles. Place 1 tsp of the filling on 1/2 of each circle. Top with cheese.
Brush the edges of the circle with water and fold it over the filling to make half-moon shapes. Seal by pressing the edges with the tines of a fork.
Place in freezer for approximately 30 minutes.
Preheat the vegetable oil in a deep fryer or frying pan at about medium temperature. Deep fry for about 5 minutes on each side, then place on a dish lined with paper towels. Press another layer of paper towels over the top. Makes 8 empanadas.