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Beef & 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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