
This hearty Beef and Cheese Empanadas recipe transforms simple ingredients into golden-brown pockets of savory delight. The flaky crust gives way to a rich filling of seasoned ground beef and melted cheese that makes these hand pies irresistible for any occasion.
I first made these empanadas for a neighborhood potluck where they disappeared within minutes. Since then they've become my go to recipe whenever I need something that pleases both adults and picky eaters alike.
Ingredients
- All purpose flour: creates the perfect balance of structure and tenderness in the crust
- Cold unsalted butter: essential for creating those flaky layers in the dough
- Ground beef: provides rich flavor and hearty texture choose 80/20 for best flavor
- Smoked paprika: adds subtle smokiness that elevates the entire filling
- Tomato paste: concentrates umami flavor and helps bind the filling
- Shredded cheese: choose sharp cheddar for more flavor or mozzarella for that perfect melt
- Green olives: optional but adds wonderful briny contrast to the savory filling
Step-by-Step Instructions
- Prepare the dough:
- Combine flour and salt in a large bowl then work in cold cubed butter until the mixture resembles coarse crumbs. This texture is crucial for a flaky result so avoid overworking. Add beaten egg and cold water then mix just until the dough comes together. Chill for at least 30 minutes to relax the gluten and firm up the butter.
- Cook the filling:
- Start by sautéing onions and garlic until softened and fragrant about 2 to 3 minutes. Add ground beef breaking it up with a wooden spoon as it browns. The caramelization of the meat creates deep flavor so take your time with this step. Once browned drain excess fat then add spices and tomato paste cooking until everything becomes aromatic. Allow to cool slightly before folding in cheese and olives.
- Assemble empanadas:
- Roll chilled dough to 1/8 inch thickness on a lightly floured surface. Cut into 4 to 5 inch circles using a round cutter or small bowl. Place 2 tablespoons of filling in the center of each circle. This amount allows for proper sealing without overstuffing which can cause leaks during baking.
- Create the empanada shape:
- Fold dough over filling to create a half moon shape. Press edges firmly to seal then crimp with a fork creating both a decorative edge and ensuring they stay closed during baking. Brush with egg wash for that beautiful golden color.
- Bake to perfection:
- Arrange on a parchment lined baking sheet with space between each empanada. Bake at 375°F for 20 to 25 minutes until they develop a rich golden brown color. The slow bake ensures the dough cooks through while the filling heats completely.

My family absolutely loves the moment these come out of the oven. The aroma fills the kitchen with promises of that first bite when the crust shatters slightly and reveals the steaming savory filling. I always make a double batch because they vanish so quickly.
Make Ahead Options
These empanadas are perfect for meal prep. You can prepare the filling up to three days in advance and store it in the refrigerator. The dough can be made a day ahead and kept chilled. For longer storage assemble the empanadas completely then freeze them unbaked on a baking sheet. Once frozen transfer to a freezer bag where they'll keep for up to three months. Bake directly from frozen adding 5 to 7 minutes to the cooking time.
Serving Suggestions
While these empanadas are delicious on their own they truly shine when paired with complementary sides. Serve with a tangy chimichurri sauce for an authentic touch or offer guacamole sour cream and pico de gallo for a Mexican inspired spread. For a complete meal add a simple green salad dressed with lime vinaigrette. If serving as appetizers arrange on a platter with small ramekins of different dipping sauces allowing guests to customize their experience.
Variations Worth Trying
The basic empanada formula welcomes countless variations. For a vegetarian option replace the beef with a mixture of black beans corn and diced bell peppers. Chicken empanadas work beautifully with shredded rotisserie chicken mixed with cream cheese and green chiles. For breakfast empanadas fill with scrambled eggs cheese and chorizo. Sweet empanadas can be made with the same dough filled with fresh fruit tossed with sugar and cinnamon. The possibilities are truly endless allowing you to adapt to any dietary preference or occasion.
Frequently Asked Questions
- → Can I freeze the empanadas before baking?
Yes, you can freeze unbaked empanadas. Place them on a baking sheet until solid, then transfer them to an airtight container. Bake them directly from frozen, adding 5–7 minutes to the cooking time.
- → What dipping sauces pair well with empanadas?
Empanadas pair wonderfully with salsa, guacamole, sour cream, or even a spicy aioli for added flavor.
- → Can I use store-bought dough for these empanadas?
Yes, store-bought pie crust, puff pastry, or pre-made empanada dough can save time and work just as well.
- → How can I make the filling spicier?
To add spice, include more chili powder, a pinch of cayenne pepper, or some diced jalapeños to the filling mixture.
- → Can I pan-fry instead of baking the empanadas?
Absolutely! Fry the empanadas in hot vegetable oil at 350°F (175°C) until golden and crispy, about 3–4 minutes per side.