Beef and Cheese Empanadas

Featured in Heartwarming Main Course Recipes.

Beef and Cheese Empanadas are crispy, golden delights stuffed with a flavorful mix of seasoned ground beef, melted cheese, and aromatic spices. Perfectly baked for a satisfying crunch, they can be enjoyed as a snack, appetizer, or light meal. Serve them with a side of salsa, guacamole, or sour cream for the ideal dipping companion. Easy to customize with additional fillings like olives, corn, or beans, these empanadas are versatile and crowd-pleasing.

Rose
Updated on Wed, 16 Apr 2025 15:27:03 GMT
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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.
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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.

Beef and Cheese Empanadas

Delicious empanadas filled with beef, cheese, and spices. Perfect for a snack or light meal.

Prep Time
30 Minutes
Cook Time
25 Minutes
Total Time
55 Minutes
By: Rose

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings

Dietary: ~

Ingredients

→ For the filling

01 1 tablespoon olive oil
02 1/2 lb (225 g) ground beef
03 1/2 small onion, finely chopped
04 2 cloves garlic, minced
05 1/2 teaspoon ground cumin
06 1/2 teaspoon smoked paprika
07 1/4 teaspoon chili powder (optional)
08 2 tablespoons tomato paste
09 1/2 teaspoon salt
10 1/4 teaspoon black pepper
11 1/2 cup (50 g) shredded cheddar cheese (or mozzarella)
12 1/4 cup (30 g) chopped green olives (optional)
13 1 tablespoon fresh parsley, chopped

→ For the empanada dough

14 2 cups (250 g) all-purpose flour
15 1/2 teaspoon salt
16 1/2 cup (115 g) cold unsalted butter, cubed
17 1 large egg, beaten
18 1/4 cup (60 ml) cold water

→ For assembling

19 1 egg, beaten
20 1 tablespoon water

Instructions

Step 01

In a large bowl, combine the flour and salt. Add the cold butter and use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs. Stir in the beaten egg and cold water. Mix until a dough forms. If the dough is too dry, add a little more water, 1 teaspoon at a time. Knead the dough lightly on a floured surface, shape it into a ball, and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.

Step 02

Heat the olive oil in a skillet over medium heat. Add the chopped onion and garlic, cooking for 2–3 minutes until softened. Add the ground beef, breaking it up with a spoon, and cook until browned. Drain any excess fat. Stir in the cumin, smoked paprika, chili powder (if using), tomato paste, salt, and pepper. Cook for 2 minutes until the mixture is fragrant. Remove the skillet from heat. Let the mixture cool slightly, then stir in the shredded cheese, green olives (optional), and chopped parsley.

Step 03

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 (3 mm) thick. Use a round cutter (about 4–5 inches / 10–12 cm) to cut out circles of dough. Place about 2 tablespoons of the beef and cheese filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, then crimp with a fork for a decorative edge. In a small bowl, whisk the egg with 1 tablespoon of water to make an egg wash. Brush the tops of the empanadas with the egg wash for a golden finish.

Step 04

Place the assembled empanadas on the prepared baking sheet, spacing them slightly apart. Bake for 20–25 minutes, or until the empanadas are golden brown and crisp.

Step 05

Let the empanadas cool slightly before serving. Serve warm with your favorite dipping sauces like salsa, guacamole, or sour cream.

Notes

  1. Filling options: Add corn, diced peppers, or black beans for extra flavor and texture.
  2. Dough shortcut: Store-bought empanada dough or puff pastry can save time.
  3. Make ahead: Assemble and freeze unbaked empanadas. Bake from frozen, adding 5–7 minutes to cook time.
  4. Frying option: Deep-fry empanadas in vegetable oil at 350°F (175°C) until golden brown, about 3–4 minutes per side.

Tools You'll Need

  • Pastry cutter
  • Skillet
  • Rolling pin
  • Round cutter (10–12 cm diameter)
  • Baking sheet
  • Parchment paper

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter, cheese)
  • Contains gluten (flour)
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 250
  • Total Fat: 14 g
  • Total Carbohydrate: 22 g
  • Protein: 9 g