Beef and Cheese Empanadas

Empanadas are a classic dish enjoyed across Latin America, Spain, and even parts of the Philippines. These golden, crispy pastries are filled with a savory and cheesy beef mixture, creating a perfect balance of textures and flavors. Whether baked or fried, Beef and Cheese Empanadas are a fantastic meal option for any occasion, from family dinners to party appetizers.

The beauty of empanadas lies in their versatility. You can customize the filling to match your preferences—some variations include adding vegetables, adjusting the spice level, or incorporating different types of cheese. The flaky, buttery crust encases a rich, flavorful filling made with ground beef, aromatic spices, and gooey melted cheese, creating a delicious handheld snack that’s perfect for dipping into salsa, guacamole, or chimichurri sauce.

This recipe will guide you through every step, from making the dough to preparing the filling and assembling the empanadas. Whether you choose to bake them for a lighter option or fry them for a crispy texture, you’ll end up with perfectly golden empanadas packed with flavor.

Why You’ll Love This Recipe

• Crispy and Flavorful – A buttery, flaky crust paired with a savory beef and melted cheese filling makes these empanadas irresistible.
• Easy to Make Ahead – You can prepare the dough and filling in advance, making this a convenient recipe for meal prep.
• Customizable – Adjust the filling by adding spices, vegetables, or different cheeses to suit your taste.
• Perfect for Any Occasion – These empanadas make a great appetizer, snack, or main dish, and they’re ideal for gatherings, game nights, and lunchboxes.
• Can Be Baked or Fried – Choose between a healthier baked version or a crispier fried version depending on your preference.

Preparation Time and Servings

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: 12 empanadas
• Serving Size: 2 empanadas

Nutritional Information (Per Serving – 2 Empanadas)

• Calories: 450
• Carbohydrates: 38g
• Protein: 22g
• Fat: 24g
• Fiber: 3g
• Sugar: 2g

Ingredients

For the Dough

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• ½ cup cold unsalted butter, cut into small cubes
• 1 egg
• ⅓ cup ice-cold water
• 1 tablespoon white vinegar

For the Beef and Cheese Filling

• 1 pound ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon chili powder (optional for spice)
• ¼ cup tomato sauce
• ½ cup shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• 1 tablespoon fresh parsley or cilantro, chopped

For Assembly

• 1 egg (for egg wash)
• 1 tablespoon milk or water (for egg wash)

For Frying (If Using the Fried Method)

• 2 cups vegetable oil (for frying)

Step-by-Step Instructions

Step 1: Make the Dough

1. In a large mixing bowl, combine the flour, salt, and sugar.
2. Add the cold butter cubes and use your fingers or a pastry cutter to incorporate the butter into the flour until the mixture resembles coarse crumbs.
3. In a separate small bowl, whisk together the egg, ice-cold water, and vinegar.
4. Slowly pour the wet ingredients into the flour mixture, stirring until the dough comes together.
5. Knead the dough lightly until it forms a smooth ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes. This helps relax the gluten and makes the dough easier to roll out.

Step 2: Prepare the Beef and Cheese Filling

1. In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat if necessary.
2. Add the chopped onion and garlic, cooking until softened, about 3 minutes.
3. Stir in the salt, black pepper, cumin, smoked paprika, and chili powder.
4. Add the tomato sauce, mixing well to combine. Let the mixture simmer for 5 minutes, allowing the flavors to meld.
5. Remove from heat and let the filling cool slightly.
6. Stir in the cheddar and mozzarella cheese, mixing until melted and combined.
7. Finally, mix in the chopped parsley or cilantro. Set aside.

Step 3: Assemble the Empanadas

1. Roll out the chilled dough on a lightly floured surface to about ⅛ inch thick.
2. Use a 3-4 inch round cutter (or a small bowl) to cut out dough circles.
3. Place about 1 ½ tablespoons of filling in the center of each circle.
4. Lightly wet the edges of the dough with water, then fold the dough over to form a half-moon shape.
5. Press the edges together and seal by crimping with a fork or twisting the edges for a decorative seal.

Step 4: Bake or Fry the Empanadas

Baking Method

1. Preheat your oven to 375°F (190°C).
2. Place the assembled empanadas on a lined baking sheet.
3. In a small bowl, whisk the egg and milk (or water) to make an egg wash. Brush the tops of the empanadas with the egg wash for a golden finish.
4. Bake for 20-25 minutes, or until golden brown.

Frying Method

1. In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C).
2. Fry the empanadas in batches, cooking for about 2-3 minutes per side, or until golden brown and crispy.
3. Drain on a paper towel-lined plate to remove excess oil.

Ingredient Background

Why Use Cold Butter in the Dough?

Cold butter helps create a flaky, tender crust by forming small pockets of fat that steam during baking, leading to a crispy texture.

Cheddar vs. Mozzarella in the Filling

Cheddar provides a sharp, tangy flavor, while mozzarella adds creaminess and stretchiness. Combining both gives the filling a balanced, cheesy consistency.

Alternative Presentation Ideas

• Mini Empanadas – Make smaller, bite-sized versions for appetizers.
• Open-Faced Empanadas – Use one dough round as a base and bake with filling on top.
• Empanada Bowls – Serve the filling over rice instead of inside a pastry.

Recipe Variations

• Spicy Empanadas – Add diced jalapeños or hot sauce to the filling.
• Vegetarian Empanadas – Replace beef with black beans, mushrooms, or lentils.
• Breakfast Empanadas – Use scrambled eggs, sausage, and cheese as the filling.

Freezing and Storage

• Refrigeration: Store leftover cooked empanadas in an airtight container for up to 3 days.
• Freezing Uncooked Empanadas: Freeze in a single layer, then transfer to a freezer bag. Cook directly from frozen, adding a few extra minutes to the bake time.

Frequently Asked Questions (FAQ)

1. Can I use store-bought dough?

Yes. Pre-made empanada dough or pie crust can save time, though homemade dough provides the best texture.

2. What’s the best dipping sauce?

Empanadas pair well with chimichurri, salsa, or sour cream.

3. Can I use a different type of meat?

Yes. Ground turkey, chicken, or pork can be used instead of beef.

4. How do I prevent the empanadas from bursting?

Do not overfill, and make sure the edges are well-sealed before baking or frying.

Conclusion

Beef and Cheese Empanadas are a perfect combination of flaky pastry, savory filling, and gooey cheese. Whether baked or fried, these empanadas make a great meal, snack, or party dish. Their versatility allows you to experiment with different fillings, from classic beef and cheese to spicy variations with jalapeños or a more robust flavor with chorizo.

Pair them with chimichurri, salsa, or a simple garlic aioli for an extra burst of flavor. They can also be served alongside a fresh green salad, roasted vegetables, or a bowl of black beans for a complete meal. Since they store well, they’re perfect for meal prep or making ahead for gatherings.Try these crispy, cheesy, and flavorful empanadas today, and experience the joy of homemade Latin American comfort food. With a golden, buttery crust and a rich, satisfying filling, these empanadas will quickly become a family favorite for any occasion.

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