Beef and Cheese Empanadas are a delicious handheld treat filled with seasoned ground beef and melty cheese all wrapped in a golden, crispy pastry shell. They’re perfect for a snack, appetizer, or even a simple meal that feels special without much fuss. The mix of juicy beef and gooey cheese makes every bite so satisfying and flavorful.
I love making these empanadas because they bring back memories of sharing food with friends and family, especially when everyone gathers around the table. One of my favorite things about them is how easy they are to customize. Sometimes, I like to add a little bit of spice or a touch of herbs to transform the flavor, but even the basic version never disappoints. They’re a real crowd-pleaser every time.
When I serve these empanadas, I usually pair them with a simple salsa or a cool dipping sauce to balance out the rich filling. They’re great warm right out of the oven but still tasty at room temperature, making them perfect for parties or picnics. If you want to impress without spending hours in the kitchen, beef and cheese empanadas are the way to go!
Key Ingredients & Substitutions
Ground beef: I recommend using 80/20 beef for a good balance of flavor and moisture. If you want less fat, try lean beef, but add a little oil when cooking.
Cheese: Cheddar melts nicely and adds sharp flavor. You could also use mozzarella, Monterey Jack, or even queso fresco for a different taste and texture.
Dough ingredients: Butter makes the dough tender and flaky. You can substitute with shortening or lard for a more traditional texture. Don’t skip the vinegar; it helps the crust stay tender.
Spices: Cumin and smoked paprika add warmth and depth. Feel free to adjust the chili powder for more or less heat depending on your preference.
How Do I Seal Empanadas Without Leakage?
Sealing the empanadas well keeps the filling inside while baking. Here’s what works for me:
- Lightly brush the edges of the dough circles with cold water or beaten egg before folding.
- Press edges firmly together, then use a fork to crimp or pinch the edges to create a tight seal.
- Make sure not to overfill; use about 2 tablespoons of filling to avoid spills.
- Chilling the dough before using helps it hold shape better, which also prevents leaks.
Taking these steps helped me make lovely golden empanadas with no messy leaks every time!
Equipment You’ll Need
- Large mixing bowl – perfect for making and mixing the dough easily.
- Pastry cutter or fork – helps blend cold butter into flour for flaky dough.
- Skillet or frying pan – cooks the beef filling evenly and quickly.
- Rolling pin – rolls out the dough thin and even for perfect empanadas.
- Round cutter or a bowl – cuts dough into uniform circles for easy folding.
- Baking sheet lined with parchment paper – keeps empanadas from sticking and promotes even browning.
- Pastry brush – for applying egg wash to give the crust a shiny golden finish.
Flavor Variations & Add-Ins
- Swap ground beef with ground chicken or turkey for a leaner option that still tastes great.
- Mix in chopped olives or raisins to add a touch of tangy sweetness to the filling.
- Add chopped fresh herbs like cilantro or parsley for a fresh, bright flavor twist.
- Use pepper jack cheese instead of cheddar for a little spicy kick inside the empanada.
Beef and Cheese Empanadas
Ingredients You’ll Need:
For the Dough:
- 3 cups all-purpose flour
- 1 tsp salt
- 1/2 cup unsalted butter, cold and cut into cubes
- 1 egg
- 3/4 cup cold water (approximately)
- 1 tbsp white vinegar
For the Beef Filling:
- 1 lb ground beef
- 1 small onion, finely chopped
- 1/2 green bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder (optional)
- Salt and pepper to taste
- 1/4 cup tomato sauce or paste
- 1/4 cup beef broth or water
- 1 tbsp olive oil
Additional Ingredients:
- 1 cup shredded cheddar cheese (or a melting cheese of choice)
- 1 egg (for egg wash)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the dough and filling, 30 minutes to chill the dough, and around 20-25 minutes to bake the empanadas. In total, expect about 1 hour from start to finish.
Step-by-Step Instructions:
1. Making the Dough:
In a large bowl, mix together the flour and salt. Use a pastry cutter or your fingers to cut the cold butter into the flour until you get a texture like coarse crumbs. In a small bowl, whisk the egg, cold water, and vinegar. Slowly add this wet mix to the flour, stirring gently until a dough forms. Be careful not to overwork it! Wrap the dough in plastic wrap and chill it in the fridge for at least 30 minutes.
2. Preparing the Beef Filling:
Heat olive oil in a skillet over medium heat. Add the chopped onion, green bell pepper, and garlic, cooking until they soften, about 3-4 minutes. Add the ground beef, breaking it up with a spoon, and cook until browned. Drain any excess fat if necessary. Stir in the cumin, smoked paprika, chili powder (if you like), salt, and pepper. Add tomato sauce and beef broth, letting it simmer for 5-7 minutes until the mixture thickens slightly. Take the pan off the heat and let the filling cool a bit.
3. Assembling the Empanadas:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. On a floured surface, roll out the dough to about 1/8 inch thickness. Use a round cutter or bowl about 5-6 inches in diameter to cut out circles. Place about 2 tablespoons of the beef filling onto the center of each dough circle, and add a generous sprinkle of shredded cheese on top. Fold the dough over to form a half-moon shape, then press the edges together firmly and crimp with a fork or your fingers to seal tightly.
4. Baking the Empanadas:
Place the empanadas on the lined baking sheet. Beat the remaining egg and brush it over the tops to give them a beautiful golden shine. Bake in the preheated oven for 20-25 minutes, or until they’re golden brown and crispy.
5. Serving:
Allow the empanadas to cool for a few minutes. Then serve them warm, perfect alongside salsa, chimichurri, or your favorite dipping sauce. Enjoy every delicious bite!
Can I Use Frozen Dough for the Empanadas?
Yes, you can use store-bought frozen pie or empanada dough as a shortcut. Just thaw it completely in the fridge before rolling it out to avoid tearing.
How Do I Store Leftover Empanadas?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for 10-15 minutes to keep the crust crispy.
Can I Make These Ahead of Time?
Absolutely! Assemble the empanadas and freeze them on a tray before baking. Once frozen, transfer them to a bag or container. Bake directly from frozen, adding a few extra minutes to the baking time.
What’s a Good Substitute for Cheddar Cheese?
You can use mozzarella, Monterey Jack, or even a mild queso fresco. Choose a cheese that melts well and complements the beef filling.