These Beef and Cheese Empanadas are the ultimate comfort food—flaky, golden pastry pockets filled with a rich mixture of seasoned ground beef and gooey melted cheese. Perfect as a party appetizer, hearty snack, or even a satisfying dinner, these empanadas come together easily with either store-bought or homemade dough. Their bold flavor and cheesy goodness make them a true crowd-pleaser.
Whether you bake them for a lighter texture or fry them for an ultra-crispy finish, this recipe is versatile, delicious, and always satisfying. Let’s dive into how to make these handheld savory pies from scratch.
Why You’ll Love These Beef and Cheese Empanadas
Beef and Cheese Empanadas combine all the best comfort food elements into one bite: spiced meat, gooey cheese, and crisp pastry. Here’s what makes this recipe a must-try:
- Easy to Prepare – Minimal prep and simple ingredients.
- Customizable Fillings – Swap cheeses or add veggies for variety.
- Baked or Fried – Choose your preferred cooking method.
- Perfect for Freezing – Make a batch ahead of time for easy meals or snacks.
- Kid-Friendly & Party-Approved – Everyone loves handheld, cheesy snacks!
Ingredients
For the Filling:
- 1 lb ground beef
- 1 small onion, diced
- 2 garlic cloves, minced
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- Salt and pepper, to taste
- ½ cup shredded cheddar cheese (or your favorite cheese)
- ¼ cup chopped cilantro (optional)
For Assembly:
- 1 package empanada dough (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions
Prepare the Filling
Sauté the Aromatics
Heat a tablespoon of oil in a skillet over medium heat. Add the diced onion and cook for 3–4 minutes until translucent.
Add Garlic
Stir in the minced garlic and sauté for about 1 minute until fragrant.
Brown the Ground Beef
Add the ground beef to the skillet, breaking it up with a spoon as it cooks. Cook for 8–10 minutes until fully browned. Drain any excess grease from the pan.
Season the Mixture
Stir in the cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 1–2 minutes to blend the flavors, then remove the pan from heat.
Incorporate Cheese and Cilantro
Allow the meat mixture to cool slightly. Stir in the shredded cheese and chopped cilantro (if using). Set the mixture aside to cool completely before assembling the empanadas.
Assemble the Empanadas
Prepare the Dough
If you’re using store-bought dough, follow package directions for thawing. For homemade dough, roll it out on a lightly floured surface to about ⅛-inch thick and cut into 5–6 inch circles.
Add the Filling
Scoop a generous tablespoon of the cooled beef and cheese mixture onto one half of each dough circle.
Fold and Seal
Fold the dough over to form a half-moon. Press the edges together to seal, then crimp with a fork to secure the filling.
Apply the Egg Wash
Place the filled empanadas on a parchment-lined baking sheet and brush the tops with beaten egg for a shiny golden finish.
Bake the Empanadas
Preheat the Oven
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment or a silicone mat.
Bake to Perfection
Arrange the empanadas with some space between them and bake for 20–25 minutes until golden and crisp.
Serve and Enjoy
Let the empanadas rest for 5 minutes after baking to allow the filling to settle. Serve warm with a side of your favorite dipping sauces such as:
- Salsa
- Sour cream
- Guacamole
- Hot sauce
These empanadas also pair beautifully with a simple green salad, roasted veggies, or rice and beans for a complete meal.
Pro Tips
- Make Your Own Dough: Use a classic pastry dough made with flour, butter, salt, and cold water for a buttery, flaky crust.
- Freeze for Later: Freeze assembled (but unbaked) empanadas on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 5–7 minutes to the cook time.
- Get Crispy: For a crunchier version, fry the empanadas in 350°F (175°C) oil for 2–3 minutes per side. Drain on paper towels.
- Mix It Up: Try adding diced bell peppers, jalapeños, olives, or corn to the filling for an extra pop of flavor and color.
- Cheese Swap: Monterey Jack, mozzarella, pepper jack, or a Mexican blend all work beautifully in this recipe.
Nutrition Information
(Per empanada, based on 12 servings)
- Calories: 220
- Protein: 10g
- Carbohydrates: 18g
- Fat: 12g
- Fiber: 1g
- Sugar: 2g
Note: Nutritional values are estimates and may vary based on ingredients used.
Frequently Asked Questions
Can I make these empanadas in advance?
Yes! You can fully assemble and freeze them before baking. When ready to eat, bake them straight from the freezer with a few extra minutes in the oven.
What’s the best cheese for empanadas?
Cheddar adds a nice sharpness, but you can also use mozzarella for stretch, Monterey Jack for creaminess, or pepper jack for a kick.
Can I pan-fry instead of baking?
Absolutely. Fry in oil heated to 350°F for 2–3 minutes per side until golden brown. Drain before serving.
Do I need to cook the beef before filling?
Yes. The filling should always be fully cooked before assembling the empanadas to ensure safe and even cooking.
How do I reheat leftover empanadas?
Reheat in a 350°F oven for 10–12 minutes or until warmed through. Avoid the microwave to keep the crust crisp.
Can I use puff pastry or pie dough?
Yes! Puff pastry gives a flakier result, while pie dough is a bit more tender. Both work well, though traditional empanada dough is sturdier.
What can I serve with these empanadas?
Try a side of Spanish rice, a zesty salad, or black beans. For dipping, salsa verde, chimichurri, or creamy chipotle sauce are fantastic choices.