Empanadas from Pappasito's Cantina feature a golden, flaky pastry filled with seasoned ground beef, melted cheese, and sauteed onions, delivering a savory blend of rich flavors and satisfying crispness in every bite.
Equipments
- Mixing bowl
- Rolling pin
- Pastry brush
- Baking sheet
- Skillet
- Wooden spoon
- Knife
- Cutting board
- Fork
- Measuring cups
- Measuring spoons
- Cooling rack
Ingredients
- 1 lb (450g) ground beef
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 medium onion
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package (2 sheets) frozen puff pastry, thawed
- 1 large egg
When preparing the filling for these empanadas, use freshly shredded cheddar and Monterey Jack cheeses to ensure optimal melting and flavor. Choose a medium onion that stands firm and has a slightly sweet taste to complement the savory ground beef. Thaw frozen puff pastry sheets completely but keep them cold to maintain their flaky texture during rolling and baking. Season the beef mixture carefully with ground cumin, chili powder, and smoked paprika to capture the authentic taste profile. Your efforts will recreate the irresistible flavors of Empanadas from Pappasito's Cantina copycat menu perfectly.
Instructions
- Preheat oven to 400°F (200°C).
- Dice onion and mince garlic.
- Heat olive oil in skillet over medium heat.
- Add onion; cook until soft.
- Add garlic; cook until fragrant.
- Add ground beef; cook until browned.
- Stir in cumin, chili powder, paprika, salt, and pepper.
- Remove from heat; cool slightly.
- Stir in cheddar and Monterey Jack cheeses.
- Roll out puff pastry sheets on floured surface.
- Cut pastry into circles (about 4-5 inches diameter).
- Place filling in center of each pastry circle.
- Fold pastry over filling to form half-moon shapes.
- Seal edges with fork.
- Transfer to baking sheet.
- Beat egg and brush over empanadas.
- Bake 18-22 minutes until golden brown.
- Remove to cooling rack.
- Serve warm.
Substitution
Empanadas from Pappasito's Cantina copycat menu can be customized by substituting ground turkey or chicken for beef if you prefer a leaner protein option. You can use pre-shredded cheese blends instead of separate cheddar and Monterey Jack to save prep time while still achieving a melty texture. If puff pastry is unavailable, store-bought pie crust or homemade empanada dough can serve as effective alternatives for the flaky exterior. Feel free to adjust the seasoning mix according to your spice tolerance, and brush the pastry with milk instead of egg wash for a lighter crust color. Your choice of baking sheet or skillet impacts cooking evenness, so ensure proper heat distribution to achieve the signature crispness.
Tips
Ensure the ground beef is cooked thoroughly to an internal temperature of 160degF (71degC) to prevent foodborne illness. When rolling out the puff pastry, use a lightly floured surface to prevent sticking and maintain its flaky texture. Brush each empanada with the beaten egg evenly to achieve a golden, glossy finish during baking. You should allow the empanadas to cool briefly on a rack to maintain crispness before serving.
Nutritions
Empanadas from Pappasito's Cantina provide a balanced mix of macronutrients, with ground beef offering a rich source of protein essential for muscle repair and growth. The cheeses contribute calcium and healthy fats, supporting bone health and providing sustained energy. The use of spices like cumin and chili powder adds antioxidants and anti-inflammatory benefits, while the flaky puff pastry provides carbohydrates for quick energy. Your meal contains a moderate amount of calories and essential nutrients, making it a flavorful yet satisfying choice.
Storage
Store your leftover empanadas in an airtight container in the refrigerator for up to 3 days to maintain their flaky texture and flavorful filling. For longer storage, freeze empanadas individually wrapped in plastic wrap and then placed in a freezer bag for up to 2 months. Reheat them in a preheated oven at 350degF (175degC) for 10-15 minutes to restore crispness before serving.
Variation or Alternatives
You can substitute ground turkey or shredded chicken for ground beef to create a lighter version of Pappasito's empanadas without compromising flavor. Incorporate diced bell peppers or jalapenos into the skillet mixture for an extra layer of texture and heat. Using mozzarella instead of Monterey Jack can offer a milder, creamier cheese profile. For a crispier crust, try brushing the empanadas with melted butter instead of egg wash before baking.
Allergies
Empanadas from Pappasito's Cantina contain common allergens such as dairy from the shredded cheddar and Monterey Jack cheeses, and eggs used in the puff pastry and egg wash. The puff pastry also typically contains wheat, which can trigger gluten sensitivity or celiac disease. If you have allergies to dairy, eggs, or gluten, it's important to avoid these empanadas or check for suitable alternatives before enjoying them.
Why this recipe?
Pappasito's Cantina Empanadas stand out for their authentic Tex-Mex flavors, featuring perfectly flaky crusts filled with seasoned beef, chicken, or cheese. You'll appreciate the bold spices and fresh ingredients that deliver a satisfying blend of savory and slightly spicy tastes. This dish captures the essence of traditional Mexican cuisine, making it a sought-after menu item for both locals and food enthusiasts. Recreating the copycat recipe allows you to enjoy the same delicious experience at home, saving money while impressing your guests with a restaurant-quality treat.