Beef Empanada Cups

with mozzarella and jalapeño

Prep & Cook Time: 40-50 min.

Cook Within: 4 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

“Meat and cheese and peppers, so lovely, the cups called empanada goes walking, and when they pass each one they passes goes ‘yum.’” That's a remix of an old jazz classic by DJ Home Chef here, and, as usual, when we remix something the results are awesome for the taste buds. Like here, where we have a take on empanada that uses puff pastry, seasoned beef, and cheese to create something magical. Like the girl walking to the sea, this meal will set your taste buds sambaing.

We recommend pairing these empanada cups with Francis Coppola Diamond Collection Claret. The balance of bright, red fruit and soft spices in the wine bring out both the seasoning of the beef and buttery crust of the cups.

In Your Box (serves 2)

  • Info
    4 Puff Pastry Dough Squares
  • 1 Jalapeño Pepper
  • Info
    2 oz. Shredded Mozzarella
  • 2 Roma Tomato
  • 2 Garlic Cloves
  • 10 oz. Ground Beef
  • 1 Tbsp. Smoky Chile and Cumin Rub

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    920
  • Carbohydrates
    44g
  • Fat
    63g
  • Protein
    41g
  • Sodium
    1227mg

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • Cooking Spray
  • 1 Muffin Tin
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Core tomato and cut into ¼" dice. Stem jalapeño, halve, seed, remove ribs, and mince. Retain seeds for more spice. Be sure to wash hands, utensils, and cutting board after working with jalapeño. Mince garlic.

  • 2

    Brown the Ground Beef

    Line a plate with a paper towel. Place a medium non-stick pan over medium heat. Add ground beef to hot pan. Stir occasionally, breaking up with a spoon, until browned, 3-5 minutes. Remove from burner. Transfer ground beef to towel-lined plate. Ground beef will finish cooking in a later step. Reserve pan; no need to wipe clean.

  • 3

    Par-Bake Puff Pastry and Make Filling

    Place each puff pastry square in muffin tin. Slightly lift and press dough into cups. Make four ping-pong ball-sized foil balls and place a foil boil in each cup. Bake until lightly brown, 8-10 minutes. While pastry par-bakes, return pan used to brown beef to medium heat. Add tomato, garlic, and jalapeño (reserve 1 tsp. for garnish) to hot pan. Stir occasionally until soft, 2-3 minutes. Add ground beef to pan and cook until no pink remains, 1-2 minutes. Remove from burner.

  • 4

    Fill and Bake the Cups

    Stir ¼ the cheese (reserve remaining for topping) into pan with filling and season with seasoning rub, ¼ tsp. salt, and a pinch of pepper. Carefully remove foil ball from puff pastry cups. Fill each cup with filling and top with remaining cheese. You may have some extra filling to serve on the side. Bake until cheese melts, 8-10 minutes. Rest 2-3 minutes, then carefully remove cups from tin.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with remaining jalapeño (to taste). Bon appétit!

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