A Savory, Cheesy Delight in Every Bite
Beef & Cheese Empanadas are a delicious, handheld dish perfect for any occasion. These golden, flaky pastries are filled with a rich, savory mixture of seasoned ground beef and melted cheese, creating a satisfying balance of textures and flavors. Whether baked or fried, these empanadas are a crowd-pleaser, ideal for snacks, appetizers, or a main course.
Why You’ll Love This Recipe
- Perfectly Crispy & Flaky: The dough creates a beautifully golden crust that encases the filling.
- Savory & Cheesy Filling: A hearty blend of ground beef, spices, and cheese makes each bite irresistible.
- Versatile & Customizable: Add vegetables, swap cheeses, or experiment with different seasonings.
- Great for Meal Prep: Make a batch in advance and freeze them for quick meals.
Ingredients
For the Dough:
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and diced
- 1 egg
- ⅓ cup cold water
- 1 tablespoon vinegar
For the Filling:
- 1 pound ground beef
- ½ onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon chili powder (optional)
- Salt and black pepper to taste
- ½ cup tomato sauce
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 1 egg (for egg wash)
Step-by-Step Instructions
1. Prepare the Dough
- In a large mixing bowl, combine flour and salt.
- Add diced butter and use a pastry cutter or your hands to mix until the texture resembles coarse crumbs.
- In a separate small bowl, whisk together the egg, water, and vinegar. Gradually add this mixture to the flour mixture, stirring until the dough comes together.
- Knead the dough lightly, form it into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Make the Filling
- In a skillet over medium heat, cook the ground beef until browned. Drain excess fat if necessary.
- Add the chopped onion and garlic, cooking until softened.
- Stir in cumin, paprika, chili powder (if using), salt, and black pepper.
- Pour in the tomato sauce and cook for 5 minutes, allowing the flavors to blend. Remove from heat and let cool.
- Mix in the shredded cheddar and mozzarella cheese.
3. Assemble the Empanadas
- Preheat your oven to 375°F (190°C) or heat oil for frying.
- Roll out the chilled dough on a floured surface to about ⅛-inch thickness.
- Use a round cutter (about 4-5 inches in diameter) to cut out circles.
- Place about 1-2 tablespoons of the beef and cheese filling in the center of each circle.
- Fold the dough over into a half-moon shape and press the edges together. Use a fork to seal the edges tightly.
- Brush with egg wash for a golden, shiny finish (if baking).
4. Cooking Methods
Baking:
- Place empanadas on a lined baking sheet and bake for 20-25 minutes until golden brown.
Frying:
- Heat oil to 350°F (175°C). Fry empanadas for 2-3 minutes per side until crispy and golden brown. Drain on paper towels.
Recipe Variations
- Spicy Kick: Add diced jalapeños or red pepper flakes to the filling.
- Vegetable Addition: Mix in corn, bell peppers, or black beans for extra flavor.
- Different Cheeses: Try Monterey Jack, feta, or even cream cheese for a twist.
- Ground Turkey or Chicken: Substitute beef with another protein for a lighter version.
Servings & Timing
- Servings: 10-12 empanadas
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
Storage & Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze uncooked empanadas on a baking sheet, then transfer to a freezer bag. Cook from frozen by adding a few extra minutes to the baking time.
- Reheating: Reheat in the oven at 350°F (175°C) for 10 minutes or air fry at 375°F (190°C) for 5 minutes.
Frequently Asked Questions
How do I keep my empanadas from opening while baking?
Make sure to seal the edges well using a fork or by crimping with your fingers. Brushing the edge with a little water before sealing helps.
Can I use store-bought dough?
Yes! Store-bought empanada dough or even refrigerated pie crust can work as a shortcut.
What’s the best cheese for empanadas?
Cheddar and mozzarella are great choices, but you can use any melty cheese like Monterey Jack, gouda, or even a bit of cream cheese for extra richness.
Can I air-fry empanadas?
Yes! Air fry at 375°F (190°C) for about 12 minutes, flipping halfway through.
What dipping sauces pair well with empanadas?
Try chimichurri, salsa, sour cream, or a spicy aioli for extra flavor.
Can I make empanadas ahead of time?
Yes! Assemble them ahead and refrigerate or freeze until ready to cook.
Should I cook the filling before stuffing the empanadas?
Absolutely. Cooking the filling beforehand ensures the beef is fully cooked and flavorful.
How do I make a flakier crust?
Using cold butter and chilling the dough before rolling helps create a flaky texture.
Can I use puff pastry instead?
Yes! Puff pastry creates a different texture—lighter and more delicate but still delicious.
How do I know when my empanadas are done?
Baked empanadas should be golden brown, while fried ones should be crispy and evenly browned.
Conclusion
Beef & Cheese Empanadas are the perfect combination of crispy, flaky dough and a savory, cheesy filling. Whether you bake or fry them, they are guaranteed to be a hit at any gathering. With endless customization options, you can tailor this recipe to suit your taste. Make a batch today and enjoy this classic comfort food!
PrintBeef & Cheese Empanadas
- Total Time: 1 hour 10 minutes
- Yield: 10–12 empanadas 1x
Description
Beef & Cheese Empanadas are golden, flaky pastries filled with seasoned ground beef and melted cheese. Perfect for snacks, appetizers, or a main course, these empanadas can be baked or fried for a crispy, flavorful bite.
Ingredients
For the Dough:
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and diced
- 1 egg
- ⅓ cup cold water
- 1 tablespoon vinegar
For the Filling:
- 1 pound ground beef
- ½ onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon chili powder (optional)
- Salt and black pepper to taste
- ½ cup tomato sauce
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 1 egg (for egg wash)
Instructions
- Prepare the Dough:
- In a large mixing bowl, combine flour and salt.
- Add diced butter and mix until the texture resembles coarse crumbs.
- In a separate bowl, whisk together the egg, water, and vinegar.
- Gradually add the wet mixture to the dry ingredients, stirring until the dough forms.
- Knead lightly, form into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- Make the Filling:
- In a skillet over medium heat, cook ground beef until browned. Drain excess fat.
- Add onion and garlic, cooking until softened.
- Stir in cumin, paprika, chili powder, salt, and black pepper.
- Add tomato sauce and cook for 5 minutes. Remove from heat and let cool.
- Mix in cheddar and mozzarella cheese.
- Assemble the Empanadas:
- Preheat oven to 375°F (190°C) or heat oil for frying.
- Roll out chilled dough on a floured surface to ⅛-inch thickness.
- Cut out 4-5 inch circles using a round cutter.
- Place 1-2 tablespoons of filling in each circle.
- Fold into a half-moon shape and seal edges with a fork.
- Brush with egg wash if baking.
- Cooking Methods:
- Baking: Place on a lined baking sheet and bake for 20-25 minutes until golden brown.
- Frying: Heat oil to 350°F (175°C) and fry for 2-3 minutes per side until crispy and golden. Drain on paper towels.
Notes
- Variations: Add diced jalapeños, bell peppers, or corn for extra flavor.
- Storage: Refrigerate for up to 4 days or freeze uncooked empanadas for future use.
- Reheating: Reheat in a 350°F (175°C) oven for 10 minutes or air fry at 375°F (190°C) for 5 minutes.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Course
- Method: Baking, Frying
- Cuisine: latin american
Keywords: beef empanadas, cheese empanadas, Latin American cuisine, baked empanadas, crispy empanadas