These Empanadas Almost Started a Fight at My Christmas Party

Ingredients

• 1 medium Yellow Onion (keep root intact, dice into 1/4‑inch pieces)
• 1 large Red Bell Pepper (seeded and diced similar size to onion)
• 5 oz Colby Jack Cheese (freshly grated; 4‑6 oz recommended)
• 1/2 cup Mayonnaise (regular full‑fat mayo)
• 1/4 cup Ketchup
• 2 tablespoons Sriracha (adjust to heat preference)
• 1/2 teaspoon Worcestershire Sauce
• 1/2 teaspoon Garlic Paste (or minced garlic; avoid fresh garlic for smoother sauce)
• 1 tablespoon Honey
• 12 oz Shaved Ribeye Steak (pre‑shaved, frozen or fresh; thaw before use)
• 1 teaspoon All‑Purpose Seasoning (or simple salt & pepper)
• 2 tablespoons Avocado Oil (for sautéing veggies)
• 6 pieces Empanada Discs (6‑inch diameter, ready‑to‑fill)
• 2 cups Vegetable Oil for Frying (maintain 350°F)

Instructions

1. Dice Onion and Bell Pepper

   Keep the onion root intact, slice vertically without cutting through the root, then make cross‑cuts to dice. Dice the bell pepper similarly into 1/4‑inch pieces.

   Time: PT5M

2. Grate Cheese

   Using a box grater, grate 4‑6 oz of colby‑jack cheese. Set aside.

   Time: PT3M

3. Make Spicy Garlic Aioli

   In a mixing bowl combine 1/2 cup mayo, 1/4 cup ketchup, 1‑2 Tbsp sriracha, 1/2 tsp Worcestershire sauce, 1/2 tsp garlic paste, and 1 Tbsp honey. Whisk until smooth.

   Time: PT5M

4. Sear Shaved Ribeye

   Heat a large skillet over medium‑high heat, add a drizzle of avocado oil, then add the shaved ribeye. Season with 1 tsp all‑purpose seasoning (or salt & pepper) and a dash of Worcestershire sauce. Cook, stirring, for 3‑5 minutes until just browned.

   Time: PT5M

5. Sauté Veggies

   In the same skillet, add another tablespoon of avocado oil. Add the diced onion and bell pepper. Cook, stirring occasionally, for 4‑5 minutes until softened but still slightly crisp.

   Time: PT5M

6. Combine Filling

   In a large bowl, combine the cooked ribeye, sautéed veggies, grated cheese, and 2‑3 Tbsp of the aioli. Mix gently to distribute evenly.

   Time: PT2M

7. Assemble Empanadas

   Place an empanada disc on a flat surface. Spoon a generous tablespoon of filling onto the center, add a small dollop of extra aioli, then sprinkle a little more cheese on top. Fold the disc in half to form a half‑moon and seal edges with a fork, pressing firmly.

   Time: PT5M

8. Heat Oil for Frying

   Fill a deep fryer or heavy pot with 2 cups vegetable oil. Heat to 350°F (175°C). Use a thermometer to monitor temperature.

   Time: PT5M

   Temperature: 350°F

9. Fry Empanadas

   Working in batches of three, gently lower empanadas into hot oil. Fry 3‑5 minutes, turning once, until golden brown and crispy. Remove with tongs and drain on paper towels.

   Time: PT10M

   Temperature: 350°F

10. Serve

    Serve hot with the remaining spicy garlic aioli on the side for dipping.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Yellow Onion: white onion, shallots
• Instead of Red Bell Pepper: green bell pepper, yellow bell pepper
• Instead of Colby Jack Cheese: mozzarella, cheddar, monterey jack
• Instead of Mayonnaise: Greek yogurt, vegan mayo
• Instead of Ketchup: tomato paste diluted with water
• Instead of Sriracha: hot sauce, chili garlic sauce
• Instead of Worcestershire Sauce: soy sauce, fish sauce (small amount)
• Instead of Garlic Paste: minced garlic, garlic powder (1/8 tsp)
• Instead of Honey: maple syrup, agave nectar
• Instead of Shaved Ribeye Steak: thinly sliced sirloin, flank steak (thinly sliced)
• Instead of All‑Purpose Seasoning: salt & pepper, steak seasoning blend
• Instead of Avocado Oil: vegetable oil, canola oil
• Instead of Empanada Discs: store‑bought pastry dough, homemade dough
• Instead of Vegetable Oil for Frying: canola oil, peanut oil

Equipment Needed

• Cutting Board
• Chef Knife
• Box Grater
• Mixing Bowl
• Whisk
• Large Skillet or Frying Pan
• Deep Fryer or Heavy‑Bottom Pot
• Thermometer
• Tongs
• Fork
• Paper Towels

Critical Steps — Do Not Skip

• Keeping the onion root intact while dicing to maintain shape.
• Grating fresh cheese for optimal melt.
• Maintaining oil temperature at 350°F throughout frying.
• Sealing empanada edges firmly with a fork.

Chef Tips from the Video

• Grate cheese right before assembling to keep it cold and prevent clumping.
• Add a pinch of smoked paprika to the meat seasoning for extra depth.
• If you prefer a milder sauce, reduce sriracha to 1 Tbsp.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat in a 350°F oven for 5‑7 minutes.

Freezer: Freeze uncooked, sealed empanadas on a tray, then transfer to a zip‑top bag. Lasts up to 1 month. Fry from frozen, adding 1‑2 minutes to cooking time.

Room temperature: Not recommended; risk of bacterial growth.

Make-Ahead Tips

• Prepare the filling and aioli up to 24 hours ahead; refrigerate separately.
• Assemble empanadas, freeze on a tray, then bag for later frying.

Frequently Asked Questions