Why You’ll Love This Recipe
These empanadas are satisfying, easy to prepare, and incredibly flavorful. The spiced beef filling, combined with gooey cheese and the buttery homemade crust, creates a comforting and crowd-pleasing dish. You can bake or fry them, and they’re great for meal prep, parties, or on-the-go meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the filling:
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1 lb ground beef
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 tsp ground cumin
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1 tsp paprika
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Salt and pepper, to taste
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1/2 cup green olives, chopped (optional)
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1/2 cup raisins (optional)
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1/2 cup shredded cheddar or mozzarella cheese
For the dough:
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2 1/2 cups all-purpose flour
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1/2 tsp salt
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1/2 cup unsalted butter, cold and cubed
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1/2 cup cold water (adjust as needed)
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1 egg, for brushing
Directions
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Prepare the filling: Cook onions and garlic in oil over medium heat until softened. Add ground beef, breaking it up as it cooks. Season with cumin, paprika, salt, and pepper. Stir in olives and raisins if using. Let cool slightly, then mix in cheese.
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Make the dough: Combine flour and salt. Cut in the butter until crumbly. Add water gradually until dough forms. Knead briefly, then chill for 30 minutes.
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Assemble: Roll dough to 1/8 inch thick. Cut into 4-inch circles. Place a spoonful of filling in the center, fold, seal edges, and crimp with a fork.
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Bake: Place on parchment-lined tray, brush with egg wash. Bake at 375°F (190°C) for 20–25 minutes until golden.
Servings and Timing
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Servings: 12 empanadas
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Prep Time: 30 minutes
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Cook Time: 25 minutes
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Total Time: 55 minutes
Variations
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Add bell peppers, corn, or chopped potatoes to the filling.
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Use store-bought pie crust or empanada wrappers for convenience.
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Make it vegetarian by using black beans, sweet potatoes, or mushrooms.
Storage/Reheating
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Refrigerate: Store cooled empanadas in an airtight container for up to 3 days.
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Freeze: Freeze assembled, unbaked empanadas on a tray. Transfer to a freezer bag once solid. Bake from frozen for 25–30 minutes at 375°F.
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Reheat: Warm in the oven at 350°F for 10–15 minutes for best results. Microwave for a quicker, but softer option.
FAQs
Can I use a different type of meat for the filling?
Yes! Ground chicken, turkey, or pork are great alternatives. Plant-based meat can also be used for a vegetarian version.
Can I make the dough ahead of time?
Yes, refrigerate it for up to 2 days. Let it sit at room temperature for 15 minutes before rolling.
Can I fry instead of bake these empanadas?
Absolutely. Fry in hot oil until golden brown for a crispier texture.
How do I keep the edges sealed while baking?
Pinch the edges well and use a fork to crimp. You can also moisten the edges with water before sealing.
What kind of cheese works best?
Cheddar and mozzarella are great options. Monterey Jack or a Mexican blend also work well.
Can I skip the raisins and olives?
Yes, those are optional. The empanadas will still be delicious without them.
Can I use pre-made dough?
Yes, store-bought pie crust or empanada wrappers are great time savers.
Do these reheat well?
Yes, reheat in the oven to maintain the crisp crust. Avoid the microwave if you want to keep them crispy.
Can I make mini versions for appetizers?
Yes, use a smaller cutter and reduce the baking time slightly.
What sauces go well with these?
Salsa, guacamole, sour cream, or chimichurri all make excellent accompaniments.
Conclusion
Beef and Cheese Empanadas are a flavorful and versatile dish that’s fun to make and even better to eat. With endless filling possibilities and the option to bake or fry, these empanadas are perfect for any occasion. Serve them fresh with your favorite dipping sauce and enjoy this comforting homemade treat!
Beef and Cheese Empanadas
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 empanadas
- Category: Appetizer, Main Dish
- Method: Baking or Frying
- Cuisine: Latin American
Description
Beef and Cheese Empanadas are savory, golden pastries filled with seasoned ground beef and melted cheese, wrapped in a flaky, buttery crust. These handheld favorites are perfect as an appetizer, snack, or main dish. Easy to make and freezer-friendly, they can be baked or fried and customized with your favorite mix-ins like olives, raisins, or veggies.
Ingredients
For the Filling:
1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp paprika
Salt and pepper, to taste
1/2 cup green olives, chopped (optional)
1/2 cup raisins (optional)
1/2 cup shredded cheddar or mozzarella cheese
For the Dough:
2 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
1/2 cup cold water (adjust as needed)
1 egg, for brushing
Instructions
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Prepare the Filling:
In a skillet over medium heat, sauté onion and garlic in oil until soft. Add ground beef and cook until browned. Stir in cumin, paprika, salt, pepper, olives, and raisins if using. Let cool slightly, then mix in shredded cheese. -
Make the Dough:
In a large bowl, mix flour and salt. Cut in butter until the mixture resembles coarse crumbs. Gradually add water, mixing until a dough forms. Knead briefly, wrap in plastic, and chill for 30 minutes. -
Assemble Empanadas:
Roll dough to 1/8-inch thickness. Cut into 4-inch rounds. Place a spoonful of filling in the center, fold the dough over, and seal the edges. Crimp with a fork to secure. -
Bake:
Place empanadas on a parchment-lined baking sheet. Brush tops with beaten egg. Bake at 375°F (190°C) for 20–25 minutes or until golden brown.
Notes
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Optional fillings like chopped bell peppers, corn, or potatoes add extra flavor and texture.
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You can use store-bought dough or wrappers for a quicker version.
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Make smaller empanadas for party appetizers and reduce the baking time accordingly.
