Turn out Whole Wheat Empanada Dough on a lightly floured surface. Roll the dough until it is very thin, about 1/4 inch.
Using a round cutter, or just a bowl tuned upside down, cut the rolled out dough into circles.
In a large saute pan, heat olive oil over medium heat. Add minced garlic and cook for 1 minutes stirring constantly. Add the onions and peppers and cook until soft. Add ground beef, cumin, salt and pepper and cook until meat is no longer pink throughout. Drain any excess fat from the beef.
Fill half of each dough circle with the beef mixture. Sprinkle grated cheese on each empanada. The amount of mixture you include in each empanada circle will depend on how big you cut each dough piece. Start with a few tablespoons down the center of the circle so that you can fold it over and seal the edges of the dough by pressing the edges with a fork. You can use your fingers to crimp and fold the sealed edges for appearance.
If you want the tops of your empanadas to be golden, brush them with a lightly beaten egg.
Cook the empanadas on a sheet pan lined with parchment paper for 20 minutes.
Serve warm and with your favorite salsa!
Easy Beef Empanadas https://www.mynourishedhome.com/easy-beef-empanadas/ April 7, 2016