Beef and Cheese Empanadas
Beef and Cheese Empanadas are a perfect little package of comfort and flavor. They feature a crispy, golden crust filled with savory ground beef and melty cheese that just melts…
Tip: save now, cook later.Beef and Cheese Empanadas are a perfect little package of comfort and flavor. They feature a crispy, golden crust filled with savory ground beef and melty cheese that just melts in your mouth. These handheld treats are great for a snack, lunch, or even a casual dinner.
I love making these empanadas because they bring back memories of family gatherings where everyone would crowd around the kitchen, eager to sample each warm, cheesy bite. The mix of seasoned beef with gooey cheese inside a flaky crust always gets everyone smiling and asking for seconds. I like to add a bit of chopped onion and a touch of spice to the filling—it makes the flavors pop!
My favorite way to enjoy these empanadas is right out of the oven, paired with a side of fresh salsa or a dollop of sour cream. They’re easy to pack for lunch or to bring along for a picnic. Trust me, once you try these, you’ll want to keep the recipe handy for any time you need a quick, satisfying treat that feels special without much fuss.
Key Ingredients & Substitutions
Ground Beef: I prefer lean ground beef to keep the filling moist but not greasy. You can swap it for ground turkey or chicken for a lighter version.
Cheddar Cheese: Sharp cheddar gives a nice tang and melts well. If you want a different twist, try mozzarella, Monterey Jack, or Pepper Jack for some spice.
Spices: Cumin, smoked paprika, and chili powder add great flavor. If you don’t have smoked paprika, regular paprika or a bit of chipotle powder work well.
Empanada Dough: Store-bought dough is super convenient. You can also make your own or use puff pastry if you like a flakier crust.
How Can I Seal Empanadas So They Don’t Open While Cooking?
Sealing empanadas well is key to keep all the filling inside while frying or baking. Here’s how I do it:
- Spoon the filling onto one half of the dough, keeping a clear edge free of filling.
- Fold the dough over into a half-moon shape.
- Moisten the edges with a little water or beaten egg to help seal.
- Press the edges together firmly by hand first.
- Use a fork to crimp around the edges for a tight seal and decorative look.
Taking your time here prevents leaks and keeps the cheese and beef from escaping during cooking.
Equipment You’ll Need
- Large skillet – perfect for cooking the beef filling evenly.
- Mixing bowl – to combine and cool the beef mixture before filling dough.
- Pastry brush – helps you apply the egg wash for a golden crust.
- Fork – great for sealing empanada edges neatly and securely.
- Deep frying pan or pot – ideal for frying empanadas until crispy and golden.
- Slotted spoon – lets you easily remove empanadas from hot oil.
- Baking sheet (if baking) – use for a lighter, oven-baked version.
Flavor Variations & Add-Ins
- Swap ground beef with shredded chicken for a milder, juicy filling.
- Mix in diced green olives or jalapeños for a tangy or spicy kick.
- Try queso fresco or mozzarella instead of cheddar for a creamier melt.
- Add sautéed onions and bell peppers with the beef to boost veggie flavor.
How to Make Beef and Cheese Empanadas
Ingredients You’ll Need:
For the Filling:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- Salt and black pepper, to taste
- ¼ cup fresh cilantro, chopped (plus extra for garnish)
- ½ cup cheddar cheese, shredded
For the Dough and Cooking:
- 1 package store-bought empanada dough discs (about 12 discs, 5-6 inches diameter)
- 1 egg, beaten (for egg wash)
- Vegetable oil, for frying
How Much Time Will You Need?
This recipe takes about 20 minutes for prep, including cooking the beef filling and assembling the empanadas. Frying or baking adds another 15-25 minutes depending on your method. So, from start to finish, plan for around 45 minutes.
Step-by-Step Instructions:
1. Prepare the Beef Filling:
Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant. Then, add the ground beef, breaking it up with a spoon, and cook until browned all over, about 8-10 minutes. Stir in ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for another 2 minutes to let the spices blend in. Turn off the heat, stir in the chopped cilantro, and allow the mixture to cool a bit.
2. Assemble the Empanadas:
Place one empanada dough disc on a clean, flat surface. Spoon about 2 tablespoons of the beef mixture onto one half, leaving some space at the edges. Sprinkle a good amount of shredded cheddar cheese over the filling. Fold the dough over to make a half-moon shape, pressing the edges gently to close. Use a fork to crimp the edges tightly, sealing the empanada so the filling stays inside during cooking. Repeat with remaining dough discs and filling.
3. Cook the Empanadas:
To fry: Heat vegetable oil in a deep skillet to 350°F (175°C). Fry empanadas in batches for about 3-4 minutes on each side or until golden brown and crispy. Remove them with a slotted spoon and drain on paper towels.
To bake (lighter version): Preheat your oven to 375°F (190°C). Brush each empanada with beaten egg to give them a nice golden color when baked. Place on a baking sheet and bake for 20-25 minutes, or until the crust is golden.
4. Serve and Enjoy:
Serve the empanadas hot, garnished with some fresh cilantro. They taste wonderful with a side of salsa, sour cream, or your favorite dipping sauce. Enjoy your warm, crispy, cheesy beef empanadas!
Can I Use Frozen Empanada Dough for This Recipe?
Yes! Just thaw the dough discs in the refrigerator overnight before using. Let them come to room temperature briefly to make folding easier.
How Do I Store Leftover Empanadas?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to maintain crispiness.
Can I Bake Instead of Frying the Empanadas?
Absolutely! Baking is a great lighter option. Just brush the empanadas with egg wash and bake at 375°F (190°C) for 20-25 minutes until golden and crisp.
What Can I Use Instead of Cheddar Cheese?
Try mozzarella, Monterey Jack, or queso fresco for different flavors and melty textures. Choose your favorite cheese that melts well!