Beef and Cheese Empanadas are little pockets of happiness filled with seasoned ground beef and gooey melted cheese wrapped in a flaky, golden pastry. They have just the right balance of savory meat and cheesy goodness that makes every bite so satisfying. You can smell the spices as they bake, and the crispy crust adds a wonderful crunch to every mouthful.
I love making these empanadas because they’re perfect for sharing and can be made ahead of time, then popped into the oven whenever hunger strikes. One tip I always use is to make sure the filling isn’t too wet—this keeps the pastry nice and crisp. Plus, mixing the beef with cheese is a combo that always gets everyone asking for seconds!
My favorite way to serve these is with a simple salsa or a dollop of sour cream on the side. They work great as a snack, appetizer, or even a main dish paired with a fresh salad. Whenever I bring these to gatherings, they disappear fast and there’s always a happy buzz around the table as everyone enjoys them together.
Key Ingredients & Substitutions
Ground Beef: This is the heart of the filling. Choose lean ground beef to avoid excess grease that can make the dough soggy. You can swap it with ground turkey or chicken for a lighter version.
Cheese: Cheddar or mozzarella works great due to their meltiness. For a stronger flavor, try pepper jack or Monterey Jack. If you want a dairy-free option, use a plant-based cheese.
Dough: The butter makes the crust flaky and tender. If you don’t have butter, use shortening or a neutral oil, but the texture will differ slightly. Keep the butter cold for the best flakiness.
Spices: Cumin, smoked paprika, and chili powder add warmth and depth. Feel free to adjust the spice level based on your taste or omit the chili powder if you prefer mild flavors.
How Do You Make the Dough Flaky and Easy to Work With?
Flaky dough comes down to cold butter and gentle mixing. Here’s how to nail it:
- Use very cold butter and cut it into small cubes. This helps create pockets of fat that bake into flaky layers.
- Don’t overwork the dough—mix until it just comes together.
- Wrap the dough and chill it for at least 30 minutes. Chilling relaxes the gluten and keeps the butter firm.
- Roll the dough evenly to about 1/8-inch thickness to ensure crisp baking.
Following these tips helps the empanadas hold their shape and have a crisp, mouthwatering crust every time.
Equipment You’ll Need
- Mixing bowls – perfect for making dough and mixing filling without mess.
- Pastry cutter or fork – helps cut cold butter into flour easily for flaky dough.
- Rolling pin – rolls dough evenly to the right thickness for perfect empanadas.
- Round cutter (4-5 inch) – makes cutting dough circles quick and consistent.
- Baking sheet lined with parchment paper – prevents sticking and ensures even baking.
- Fork – great for sealing empanada edges tightly and adding a decorative touch.
- Basting brush – lets you apply egg wash evenly for a golden, shiny crust.
Flavor Variations & Add-Ins
- Swap ground beef for ground chicken or turkey for a lighter, milder filling.
- Add diced bell peppers or corn to the filling for a sweet crunch and extra color.
- Try mixing in chopped green olives or jalapeños to give a tangy or spicy kick.
- Use pepper jack or queso fresco cheese to add a creamier, slightly spicy flavor.
How to Make Beef and Cheese Empanadas
Ingredients You’ll Need:
For the Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into cubes
- 1 large egg
- 1/3 to 1/2 cup cold water
For the Filling:
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 pound ground beef
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon chili powder (optional)
- Salt and pepper, to taste
- 1/2 cup shredded cheddar or mozzarella cheese
For Finishing:
- 1 egg (for egg wash)
- Fresh parsley (for garnish, optional)
- Sour cream or dipping sauce, for serving
How Much Time Will You Need?
This recipe takes about 45 minutes in total. Around 15 minutes for preparing the dough and filling, 30 minutes for chilling the dough, and about 20-25 minutes for baking the empanadas until they’re golden and crispy.
Step-by-Step Instructions:
1. Make the Dough:
In a large bowl, mix the flour and salt. Add the cold butter cubes and use your fingers or a pastry cutter to blend them until the mixture looks like coarse crumbs. Beat one egg with 1/3 cup cold water, then add it gradually to the flour mixture while stirring. If the dough feels dry, add water a little at a time. Knead the dough gently on a floured surface until smooth. Wrap it in plastic wrap and put it in the fridge for at least 30 minutes.
2. Prepare the Filling:
Heat vegetable oil in a skillet over medium heat. Cook the chopped onion until it turns translucent, about 3-4 minutes. Add the minced garlic and cook for another minute. Add the ground beef and break it apart with a spoon. Cook until no longer pink. Season with cumin, smoked paprika, chili powder (if using), salt, and pepper. Stir well and cook for 2 more minutes to blend the flavors. Remove the mixture from heat, let it cool a bit, then mix in the shredded cheese.
3. Assemble and Bake the Empanadas:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick. Cut out circles about 4-5 inches in diameter. Place about 2 tablespoons of filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges together tightly. Use a fork to crimp and seal the edges. Beat the remaining egg and brush it over the top of each empanada to help them brown nicely. Place them on the baking sheet and bake for 20-25 minutes or until golden brown. Let them cool for a few minutes before serving. Garnish with parsley and enjoy with sour cream or your favorite dipping sauce!
Can I Use Frozen Ground Beef for the Filling?
Yes! Just make sure to thaw it completely in the fridge overnight and drain any excess liquid before cooking. This helps keep the filling from getting watery and prevents soggy empanadas.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough, wrap it tightly in plastic, and refrigerate it for up to 2 days. Let it come to room temperature for about 15 minutes before rolling it out to make shaping easier.
How Should I Store Leftover Empanadas?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat them in a preheated oven at 350°F (175°C) for about 10 minutes to keep the crust crispy.
What Can I Serve with Beef and Cheese Empanadas?
They’re great with a side of sour cream, guacamole, salsa, or a fresh green salad for a well-rounded meal or snack.
