Beef Empanada Recipe

Prep vegetables

Finely dice the onion, carrot and green bell pepper. Mince the garlic. Chop olives and measure out raisins if using.

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When shimmering, add the diced onion and carrot; cook, stirring, until softened, about 4 minutes.

Add the diced green bell pepper and minced garlic to the skillet and cook another 2 minutes until fragrant.

Add the ground beef to the skillet. Break it up with a spatula and cook until no longer pink, about 6–7 minutes. Drain any excess fat if the pan is very greasy, leaving a tablespoon for flavor.

Stir in the tomato paste, white miso, soy sauce, brown sugar, ground cumin, smoked paprika, salt and black pepper. Cook and stir for 1–2 minutes to bloom the spices and incorporate the miso and tomato paste.

Pour in 1/4 cup broth and simmer 3–4 minutes, scraping up any browned bits, until mixture is slightly thickened but not dry. If using, stir in chopped olives and raisins and heat through.

Taste and adjust seasoning, adding a little more salt or soy if needed. Remove from heat and let the picadillo cool to room temperature (about 20–30 minutes) before filling empanadas so the dough doesn't get soggy.

In a small saucepan over low heat, add torn American cheese pieces, 1/4 cup milk and the softened cream cheese. Stir constantly until cheese melts and mixture is smooth, about 3–5 minutes. If too thick, add up to 1 tablespoon more milk.

Stir in hot sauce if using. Remove from heat and keep warm. The queso should be pourable but thick enough to stay inside the empanada without running out when sealing.

Whisk together mayonnaise, sour cream, Sriracha, lime juice, garlic powder, smoked paprika, salt and black pepper in a small bowl until smooth.

Taste and adjust heat or acidity to preference. Refrigerate until ready to serve. The sauce can be made up to 24 hours ahead.

Preheat the oven to 400°F (200°C) if baking. Line a baking sheet with parchment. Alternatively, heat about 1/2 inch vegetable oil in a skillet for shallow frying and maintain medium heat (350°F) if frying.

Lightly dust a work surface with 1 tablespoon flour. Lay out empanada discs. If using dough cutouts, roll to about 1/8-inch thickness.

Make an egg wash by whisking the egg with 1 teaspoon water in a small bowl.

Place about 2 tablespoons of cooled miso picadillo in the center of a disc. Top with approximately 1 to 1.5 tablespoons of warm (not hot) American queso. Do not overfill — leave a 1/2-inch rim.

Brush the rim with a little egg wash. Fold the disc over to create a half-moon and press the edges to seal. Crimp the edge with a fork or twist to form a pleat. Repeat until all discs are filled (makes about 8 empanadas).

If baking: place empanadas on the prepared sheet, brush tops with egg wash, and bake 16–20 minutes until golden brown. If shallow frying: add empanadas to the hot oil in batches, cooking 2–3 minutes per side until golden and crisp; drain on paper towels.

Let empanadas rest 3–5 minutes after cooking so fillings set slightly.

Serve hot with a drizzle or side of Papi sauce. Optionally garnish with chopped fresh cilantro or sliced pickled jalapeños.