Flaky, golden pastry filled with a savory mixture of seasoned beef and melted cheese—these beef and cheese empanadas are a delicious treat perfect for snacking or a satisfying meal. The combination of spiced ground beef and gooey melted cheese inside a crisp, buttery crust makes these a favorite for any occasion.
Why I Love This Recipe
I love this recipe because it delivers a perfect balance of flavors and textures. The buttery, flaky crust pairs beautifully with the rich and well-seasoned beef filling. The melted cheddar and mozzarella add a creamy, cheesy element that makes every bite irresistible. These empanadas are also incredibly versatile—I can serve them as an appetizer, a snack, or even a main dish with a side salad. Plus, they are easy to make ahead and store, making them great for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and cubed
2 cups all-purpose flour
1/4 cup cold water
1/2 pound ground beef
1/2 small onion, finely chopped
1 egg, beaten (for egg wash)
1 tablespoon olive oil
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1 clove garlic, minced
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
Directions
In a large bowl, mix the flour and salt. Cut in the chilled butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
Gradually add cold water, mixing until a dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Heat olive oil in a pan over medium heat. Add the chopped onion and cook until softened.
Stir in the minced garlic, ground beef, cumin, smoked paprika, oregano, salt, and black pepper. Cook until the beef is browned. Remove from heat and let the mixture cool.
Preheat the oven to 375°F (190°C).
Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut into circles using a round cutter or a small bowl.
Place a spoonful of the beef mixture onto each dough circle, then top with cheddar and mozzarella cheese.
Fold the dough over the filling to form a half-moon shape, pressing the edges with a fork to seal.
Brush the tops with the beaten egg.
Bake for 20-25 minutes, or until golden brown.
Let cool slightly before serving.
Servings and Timing
Prep Time: 40 minutes
Cooking Time: 25 minutes
Total Time: 1 hour 5 minutes
Servings: 8 empanadas
Calories: 290 kcal per empanada
Variations
Spicy Kick: I like to add diced jalapeños or a pinch of red pepper flakes for some heat.
Different Cheese: Instead of cheddar and mozzarella, I sometimes use Monterey Jack or pepper jack for extra flavor.
Vegetarian Option: I swap the beef for sautéed mushrooms, black beans, or lentils for a meat-free version.
Shortcut Dough: If I’m short on time, I use store-bought pie crust or puff pastry instead of making the dough from scratch.
Air Fryer Method: Instead of baking, I air fry the empanadas at 375°F (190°C) for about 12-15 minutes, flipping halfway through.
Storage/Reheating
Refrigeration: I store leftover empanadas in an airtight container in the fridge for up to 3 days.
Freezing: I freeze unbaked empanadas on a baking sheet until solid, then transfer them to a freezer bag. They can be baked straight from frozen—just add a few extra minutes to the baking time.
Reheating: I reheat baked empanadas in the oven at 350°F (175°C) for 10 minutes or in an air fryer for 5 minutes to keep them crispy.
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FAQs
How can I prevent my empanadas from opening while baking?
I make sure to press the edges firmly with a fork and brush the seams lightly with water before sealing. Using an egg wash also helps keep the edges secure.
Can I fry these instead of baking?
Yes! I deep-fry them in hot oil (about 350°F) for 3-4 minutes per side until golden and crispy.
What can I serve with empanadas?
I love serving them with salsa, chimichurri, or a simple side salad. They also pair well with sour cream or guacamole.
Can I use pre-made dough?
Definitely! Store-bought empanada discs, puff pastry, or even refrigerated pie crust work well if I want to save time.
How do I make the dough extra flaky?
I keep the butter and water as cold as possible and avoid overworking the dough. This helps create a tender, flaky texture.
Conclusion
These beef and cheese empanadas are a perfect combination of crispy pastry, flavorful beef, and melted cheese. Whether baked or fried, they make a fantastic snack, appetizer, or meal. With easy variations and storage options, I can always have a batch ready for a quick and delicious bite.
📖 Recipe:
Print
Beef and Cheese Empanadas
- Total Time: 1 hour 5 minutes
- Yield: 8 empanadas
Description
Flaky, golden pastry filled with seasoned ground beef and melted cheese—these Beef and Cheese Empanadas are a delicious, handheld treat perfect for snacking or a satisfying meal. The combination of a crisp, buttery crust and a rich, cheesy filling makes these empanadas a crowd-pleaser for any occasion. Whether baked or fried, they’re easy to make ahead and freeze for later.
Ingredients
For the Dough:
2 ½ cups all-purpose flour
1 teaspoon salt
½ cup unsalted butter, chilled and cubed
¾ cup cold water
1 egg, beaten (for egg wash)
For the Filling:
1 tablespoon olive oil
½ pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon oregano
½ teaspoon salt
¼ teaspoon black pepper
½ cup shredded cheddar cheese
½ cup shredded mozzarella cheese
Instructions
- Prepare the Dough:
- In a large bowl, mix flour and salt.
- Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add cold water, mixing until a dough forms.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Prepare the Filling:
- Heat olive oil in a pan over medium heat.
- Sauté the chopped onion until softened.
- Stir in the garlic, ground beef, cumin, smoked paprika, oregano, salt, and black pepper.
- Cook until the beef is browned, then remove from heat and let it cool.
- Assemble the Empanadas:
- Preheat the oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface to about 1/8-inch thickness.
- Cut into circles using a round cutter or a small bowl.
- Place a spoonful of beef mixture onto each circle and top with shredded cheddar and mozzarella cheese.
- Fold the dough over the filling to form a half-moon shape, pressing the edges with a fork to seal.
- Brush the tops with beaten egg.
- Bake the Empanadas:
- Place empanadas on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until golden brown.
- Let cool slightly before serving.
Notes
For a spicy kick, add diced jalapeños or red pepper flakes to the filling.
Try different cheeses, such as Monterey Jack or pepper jack for extra flavor.
For a vegetarian version, swap the beef for sautéed mushrooms, black beans, or lentils.
Air Fryer Method: Cook at 375°F (190°C) for 12-15 minutes, flipping halfway through.
Freezing Tip: Freeze unbaked empanadas and bake straight from frozen, adding a few extra minutes to the baking time.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snack, Main Dish
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 8 empanadas
- Calories: 290 kcal
