Cheesy beef empanadas


2 tablespoons olive oil
1 small white onion (diced)
1 jalapeno (peeled and chopped (optional))
2 cloves garlic (chopped)
1 kilo minced beef
1 teaspoon salt

1 teaspoon ground black pepper
1 teaspoon cumin powder
1 tablespoon dried oregano
12-15 6-inch and 6-inch plastic wrap*
8 ounces Colby Jack cheese (freshly grated)
1 egg
2 tablespoons water


Preheat the oven to 100°C, then line two large baking trays with baking paper, a silicone baking mat, or non-stick cooking spray.
In a large frying pan over medium heat, add olive oil and hot onions. Cook, stirring frequently, until onions are tender. Then add the jalapeno and cook for another three minutes. Add the garlic and cook for another minute or until fragrant.
Add the meat, season with salt, pepper, cumin, and thyme and mix everything together.
Cut the meat into pieces and cook, stirring regularly, until the meat turns dark brown and is completely cooked. Remove the melted butter, set the pan aside, and leave it to cool for 10 minutes.
When cool, add a tablespoon to the center of the empanada wrapper and top with a spoonful of cheese.
Fold in half, place all over the edge, and shape the edges into traditional empanada edges, or use a fork to press the edges firmly. Leave room to divide the pies between two baking sheets. Beat the egg and water in a small bowl, then brush the empanadas with it.
Bake the pies for 25 to 27 minutes, or until the tops are light and golden brown. Take it out of the oven and let it cool for 10 minutes before serving.

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