These crispy, golden Beef and Cheese Empanadas are filled with juicy seasoned ground beef, melted cheddar cheese, sautéed onions, and flavorful spices, all wrapped in a tender, flaky pastry crust. Perfect for family dinners, party appetizers, lunchboxes, or a delicious grab-and-go snack.
Prep Time: 25 minutes
Cook Time: 25–30 minutes
Chilling Time: 20 minutes
Total Time: Approximately 1 hour 15 minutes
Servings: 12 empanadas
Course: Appetizer, Snack, or Main Course
Cuisine: Latin American Inspired
Cooking Method: Baking or Frying
Difficulty: Moderate
Ingredients
For the Empanada Dough
– 3 cups (375 g) all-purpose flour
– 1 teaspoon salt
– 1/2 cup (113 g) cold unsalted butter, cubed
– 1 large egg
– 3/4 cup (180 ml) cold water, added gradually
– 1 teaspoon white vinegar, optional
– 1 egg plus 1 tablespoon water, for egg wash
For the Beef Filling
– 1 pound (450 g) ground beef, preferably 85/15
– 1 tablespoon olive oil, if needed
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 small red bell pepper, finely diced
– 1 teaspoon smoked paprika
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– 1/2 teaspoon dried oregano
– 1/2 teaspoon onion powder
– 1/2 teaspoon black pepper
– 3/4 teaspoon salt, or to taste
– 2 tablespoons tomato paste
– 2 tablespoons water or beef broth
– 1 tablespoon chopped fresh cilantro or parsley, optional
– 1 teaspoon Worcestershire sauce, optional
For the Cheese Filling
– 1 1/2 cups (150 g) shredded cheddar cheese
– 1/2 cup (55 g) shredded mozzarella cheese
– 2 tablespoons cream cheese, softened, optional
For Serving
– Salsa
– Sour cream
– Guacamole
– Garlic sauce
– Fresh cilantro
– Lime wedges
Instructions
Step 1: Prepare the Empanada Dough
In a large mixing bowl, combine the all-purpose flour and salt.
Add the cold cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with a few small butter pieces remaining.
In a separate bowl, whisk together the egg, cold water, and vinegar if using.
Gradually pour the liquid mixture into the flour mixture, stirring until a rough dough forms. Add the water gradually, because you may not need every drop.
Transfer the dough to a lightly floured surface and gently knead for 1–2 minutes, just until smooth. Avoid overworking it, as this can make the pastry tough.
Shape the dough into a flat disc, wrap it securely, and refrigerate for at least 20–30 minutes.
Step 2: Cook the Ground Beef
Heat a large skillet over medium heat. Add the olive oil if needed, followed by the ground beef.
Break the beef into small pieces with a wooden spoon and cook for 6–8 minutes, stirring occasionally, until browned and cooked through.
If there is excessive grease, carefully drain most of it from the skillet. Leave a small amount for flavor.
Step 3: Add the Vegetables and Seasonings
Add the diced onion and red bell pepper to the beef. Cook for 4–5 minutes, until softened.
Stir in the minced garlic and cook for another 30 seconds.
Add the smoked paprika, cumin, chili powder, oregano, onion powder, black pepper, and salt.
Mix well to coat the beef and vegetables evenly with the seasonings.
Step 4: Make the Beef Filling Rich and Flavorful
Stir in the tomato paste, water or beef broth, and Worcestershire sauce if using.
Cook for 2–3 minutes, stirring occasionally, until the mixture is moist but not watery.
Remove the skillet from the heat and stir in the chopped cilantro or parsley.
Transfer the filling to a shallow dish and allow it to cool completely. This is important because hot filling can soften the dough and cause the empanadas to open during cooking.
Step 5: Prepare the Cheese
In a bowl, combine the shredded cheddar and mozzarella.
If you want a creamier filling, mix in the softened cream cheese.
Freshly shredded cheese generally melts better than some pre-shredded varieties.
Keep the cheese refrigerated until you are ready to assemble the empanadas.
Step 6: Roll Out the Dough
Remove the chilled dough from the refrigerator.
Divide it into two portions to make rolling easier. On a lightly floured surface, roll each portion to approximately 1/8 inch (3 mm) thick.
Use a round cutter or small bowl approximately 5–6 inches (13–15 cm) in diameter to cut out circles.
Gather the scraps, gently reroll them, and cut additional circles. Avoid repeatedly kneading the scraps, as this can make the dough tough.
Step 7: Fill the Empanadas
Place one dough circle on your work surface.
Add approximately 1–2 tablespoons of the cooled beef mixture to one half of the circle, leaving a border around the edges.
Sprinkle 1–2 tablespoons of the cheese mixture over the beef.
Be careful not to overfill the dough. Too much filling can prevent the edges from sealing properly.
Lightly moisten the edges with water.
Fold the dough over the filling to form a half-moon shape. Gently press out any trapped air, then press the edges together with your fingers.
Step 8: Seal the Edges
Press the edges firmly with a fork to create a decorative crimp.
Alternatively, fold a small section of the edge over itself and repeat along the curved side to create a traditional twisted seal.
Make sure the empanadas are sealed completely so the cheese does not leak out during baking or frying.
Arrange the finished empanadas on a parchment-lined tray.
For the best results, refrigerate them for another 10–15 minutes before cooking. This helps the dough stay firm.
Step 9: Prepare for Baking
Preheat the oven to 400°F (200°C).
Arrange the empanadas on a parchment-lined baking sheet, leaving space between each one.
In a small bowl, whisk together the egg and 1 tablespoon of water.
Brush a thin layer of egg wash over each empanada. This gives the pastry an attractive golden finish.
For extra color, lightly brush the edges as well, taking care not to allow the egg wash to pool around the bottoms.
Step 10: Bake Until Golden
Bake for 20–25 minutes, or until the empanadas are golden brown and crisp.
Rotate the baking sheet halfway through cooking if your oven browns unevenly.
Allow the empanadas to rest for 5 minutes before serving. The filling and melted cheese will be extremely hot immediately after baking.
Alternative Cooking Method: Frying
For a crispier, more traditional fried texture:
1. Fill and seal the empanadas as directed.
2. Heat neutral cooking oil in a deep, heavy-bottomed pan to 350°F (175°C).
3. Fry the empanadas in small batches for approximately 3–5 minutes, turning as needed, until golden brown and crisp.
4. Transfer them to a paper towel-lined plate or wire rack.
5. Allow the oil to return to temperature before frying the next batch.
Do not overcrowd the pan, and use care when working with hot oil. The internal temperature of the ground beef filling should reach 160°F (71°C) during cooking or be verified with a food thermometer.
Helpful Tips for Perfect Beef and Cheese Empanadas
1. Cool the filling completely. Warm filling can make the dough soft and difficult to seal.
2. Drain excess grease. Too much fat can make the pastry greasy and interfere with sealing.
3. Use a moderate amount of filling. A well-filled empanada is delicious, but overfilling can cause it to burst.
4. Seal firmly. Press the edges together before crimping with a fork or using a traditional folded edge.
5. Keep the dough cold. If the dough becomes sticky or difficult to handle, refrigerate it for 10–15 minutes.
6. Use a combination of cheeses. Cheddar provides a bold flavor, while mozzarella adds a stretchy, melty texture.
7. Avoid watery ingredients. Make sure the beef filling is thick and moist rather than runny.
8. Do not skip the egg wash when baking. It helps produce a glossy, golden-brown crust.
9. Allow the empanadas to rest. A short resting period makes them easier to handle and helps prevent burns from the hot filling.
10. Cook in batches when frying. This helps maintain the oil temperature and produces more evenly browned pastry.
Recipe Variations
Spicy Beef and Cheese Empanadas
Add one finely diced jalapeño, 1/4 teaspoon cayenne pepper, or a few dashes of hot sauce to the beef filling.
Mexican-Style Beef Empanadas
Add 1/2 teaspoon ground coriander, a little extra cumin, and 2 tablespoons finely diced green chilies. Serve with salsa and lime wedges.
Beef, Cheese, and Pickle Empanadas
Add 2 tablespoons finely chopped dill pickles to the cooled filling for a cheeseburger-inspired flavor.
Beef and Pepper Jack Empanadas
Replace the cheddar with pepper jack cheese for a spicy, creamy filling.
Shortcut Empanadas
Use store-bought empanada discs or refrigerated pie dough if you want to save preparation time. Follow the package instructions for shaping and baking.
Air Fryer Beef and Cheese Empanadas
Preheat the air fryer to 375°F (190°C). Arrange the sealed empanadas in a single layer, brush lightly with oil or egg wash if suitable for your appliance, and cook for approximately 10–14 minutes, turning halfway if needed. Cooking times vary by appliance and pastry thickness.
Serving Suggestions
Serve your Beef and Cheese Empanadas with:
– Fresh tomato salsa
– Creamy garlic dipping sauce
– Sour cream with chopped cilantro
– Guacamole and lime wedges
– Mexican-style rice
– Black beans or refried beans
– Corn salad
– A fresh lettuce, tomato, and cucumber salad
Storage Instructions
Refrigeration: Allow cooked empanadas to cool and refrigerate within 2 hours in an airtight container. Store at 40°F (4°C) or below and consume within 3–4 days.
Freezing Before Cooking: Arrange assembled, uncooked empanadas on a tray and freeze until firm. Transfer to a freezer-safe container, separating layers with parchment paper. For best quality, use within 2–3 months. Bake from frozen, adding extra cooking time and checking that the filling is thoroughly hot.
Freezing After Cooking: Cool completely, wrap individually, and freeze in an airtight container for up to 2–3 months for best quality.
Reheating: Reheat in an oven or air fryer at 350°F (175°C) until hot and crisp. Microwave reheating is possible, but the crust will be softer.
Nutrition Information
Estimated nutrition per baked empanada, based on 12 empanadas:
– Calories: 300–370
– Protein: 15–20 g
– Total fat: 16–22 g
– Saturated fat: 7–10 g
– Carbohydrates: 24–31 g
– Dietary fiber: 1–2 g
– Total sugars: 1–3 g
– Sodium: 400–600 mg
– Cholesterol: 55–85 mg
These values are approximate and depend on the size of each empanada, the fat content of the beef, the type of cheese, and the amount of dough and oil used. Fried empanadas generally contain more fat and calories than baked versions.
Allergen Information
– Wheat/gluten: Present in all-purpose flour and many commercial pastry products.
– Milk: Present in cheddar, mozzarella, butter, and optional cream cheese.
– Eggs: Present in the dough and egg wash.
– Soy: May be present in some commercial pastry products, cooking oils, or Worcestershire sauce, depending on the brand.
Nut information: Peanuts and tree nuts are not required for this recipe. Check ingredient labels for possible cross-contact warnings if preparing food for someone with a nut allergy.
Quality Assurance (Q&A)
Q: Can I make the empanadas ahead of time?
Yes. Prepare and assemble them up to one day ahead, cover, and refrigerate. Bake when ready to serve. Keep the filling cool and the assembled pastries refrigerated until cooking.
Q: Why are my empanadas opening during baking?
They may be overfilled, the edges may not be sealed firmly, or the filling may be too warm or wet. Cool the filling, leave a clean border around each dough circle, and press the edges firmly together.
Q: Can I use ground turkey instead of beef?
Yes. Ground turkey works well, although the flavor will be milder. Cook ground turkey to an internal temperature of 165°F (74°C).
Q: Which cheese melts best?
Mozzarella gives a stretchy texture, while cheddar adds a richer, sharper flavor. A combination of both offers a good balance.
Q: Can I use store-bought dough?
Absolutely. Ready-made empanada discs are the easiest option. Pie dough also works, although the final texture will be more like a flaky pie crust.
Q: How do I prevent soggy empanadas?
Cook the beef filling until most excess moisture has evaporated. Cool it completely before filling the pastry, and bake on a preheated baking sheet if your pastry needs extra crispness.
Q: Can I make these without eggs?
Yes. Use an egg-free pastry recipe and seal the edges with water. For a golden finish, lightly brush the tops with milk or a suitable plant-based alternative if compatible with your dietary needs.
Q: Are baked empanadas healthier than fried ones?
Baked empanadas generally use less added oil and therefore tend to have fewer calories and less fat than deep-fried versions.
Q: How do I know the filling is safe to eat?
For ground beef, the center of the filling should reach 160°F (71°C). If reheating leftovers, heat them to 165°F (74°C).
Q: Can I make mini empanadas for parties?
Yes. Cut smaller dough circles, use less filling, and begin checking for doneness earlier because smaller empanadas cook more quickly.
Final Result
These Beef and Cheese Empanadas are golden and flaky on the outside, with a savory ground beef filling and delicious melted cheese inside. Serve them fresh from the oven with salsa, sour cream, or guacamole for a satisfying snack, party appetizer, or family-friendly meal.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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