beef and cheese empanada recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best beef and cheese empanada recipe

I started making beef and cheese empanadas on nights when I wanted a dinner that felt like a real meal but did not take all evening. The filling comes together in one skillet, and the assembled empanadas bake in about 20 minutes. They work for a weeknight dinner, a game day spread, or a birthday party table, and they hold up just as well on a plate in the fridge the next day.

My kids ask for these by name. They like that each one is a self contained package they can hold in one hand, and I like that I know exactly what goes inside. I usually make a double batch and freeze half before baking, which gives me a fast dinner on nights when practice runs late or someone needs to eat before the rest of us sit down.

The filling is ground beef, onion, garlic, tomato paste, and spices, with shredded cheese folded in at the end. Beef brings protein, iron, and zinc to the table, and the cheese adds calcium, so a couple of these with a side of vegetables makes a filling meal. I bake mine instead of frying most of the time because a tray in the oven is easier to manage than a pot of hot oil, and the crust still comes out crisp.

Beef and Cheese Empanadas

4.7 from 777 votes

A golden, flaky pastry filled with seasoned ground beef, melted cheese, and a warm hit of cumin and paprika. These baked beef and cheese empanadas use a simple homemade dough that comes together in minutes and bakes hands-off.

Prep Time30 mins
Cook Time25 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 620 kcal

🥘Ingredients

For the Dough

3 cups all-purpose flour
1 tsp salt
1/2 tsp baking powder
1/2 cup cold unsalted butter, cut into cubes
1 large egg
3/4 cup cold water
1 tbsp white vinegar

For the Beef Filling

1 lb ground beef
1 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
2 tbsp tomato paste
1/4 cup beef broth
1 cup shredded cheddar or mozzarella
2 tbsp chopped cilantro or parsley

For the Egg Wash

1 large egg
1 tbsp water

👨‍🍳Directions

1Whisk the flour, salt, and baking powder in a large bowl. Scatter the cold butter over the flour and cut it in with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with a few pea-sized pieces left.
2Beat the egg with the cold water and vinegar, then pour it into the flour mixture. Stir with a fork until a shaggy dough forms, then turn it onto a floured surface and knead just 4 or 5 times until it holds together. Shape into two discs, wrap, and chill for 30 minutes.
3Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, until soft and translucent. Stir in the garlic, cumin, paprika, oregano, salt, and pepper and cook for 30 seconds, until fragrant.
4Add the ground beef and cook, breaking it up with a spoon, for 6 to 8 minutes, until no pink remains and any liquid has cooked off. Stir in the tomato paste and cook for 1 minute, then add the broth and simmer for 2 to 3 minutes, until the mixture is moist but not wet.
5Scrape the filling into a bowl and let it cool for at least 15 minutes. Stir in the shredded cheese and chopped cilantro once the beef is no longer steaming hot.
6Preheat the oven to 400°F and line a baking sheet with parchment paper. Roll one disc of dough on a floured surface to about 1/8 inch thick, then cut out 5-inch rounds with a bowl or cutter. Re-roll scraps once.
7Spoon about 2 tablespoons of filling onto the center of each round, leaving a 1/2-inch border. Fold the dough over the filling and press the edges together, then crimp with a fork. Transfer to the baking sheet and repeat with the remaining dough.
8Brush the tops with the egg wash and cut a small vent in each empanada. Bake for 20 to 25 minutes, until deep golden brown and the edges look dry and crisp. Let them rest for 5 minutes before serving.

🔧Equipment

Large mixing bowl
Pastry cutter or fork
Rolling pin
Large skillet
Baking sheet
Parchment paper
Pastry brush
Fork for crimping

📊Nutrition Facts (per serving)

🔥Calories: 620 kcal🧈Total Fat: 34g💛Saturated Fat: 15g❤️Cholesterol: 110mg🧂Sodium: 620mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 26g

📝Notes

Tips: Keep the dough cold and work in batches so the butter stays firm, which is what gives the pastry its flaky layers. Don’t overfill the rounds or the seams will open in the oven. Freeze unbaked empanadas on a tray, then bake from frozen at 400°F for 30 to 35 minutes. Nutrition values are estimates calculated from the listed ingredients and will vary with the brands and cheese you use.

Watch Video Of How Beef and Cheese Empanadas Works

I make these beef and cheese empanadas for every family gathering because they feed a crowd, hold up on a platter, and everyone from kids to grandparents grabs one. They work just as well for a weeknight dinner or a game day spread, and you can fill and fold them ahead so the day stays easy.

❓ Frequently Asked Questions About Beef and Cheese Empanadas

1. Can I make beef and cheese empanadas ahead of time and freeze them?

Yes. Assemble the empanadas fully, seal the edges, and place them on a parchment-lined sheet pan in a single layer. Freeze until solid, about one hour, then transfer to a freezer bag for up to two months. Fry or bake them straight from frozen, adding a few extra minutes to the cook time so the filling heats through before the crust overbrowns. You can also refrigerate assembled empanadas, covered, for up to 24 hours before cooking.

2. What is the best ground beef for empanada filling?

Use ground beef with some fat in it, such as an 80/20 blend. Leaner beef turns dry and crumbly once it simmers with the seasoning. Brown the beef over medium-high heat and break it into small pieces as it cooks, then drain off excess fat before adding the cheese so the filling does not turn greasy and leak out of the seams.

3. Can I bake the empanadas instead of frying them?

Baking works well and cuts down on mess. Arrange the empanadas on a parchment-lined sheet pan, brush the tops with beaten egg, and bake at 400°F for 20 to 25 minutes, until deep golden brown. Prick each one once with a fork before baking to let steam escape. For a little extra color and crunch, brush with egg a second time halfway through.

4. Why did my empanadas open up and leak during frying?

The most common culprits are a wet filling, a rushed seal, or oil that is too cool. Let the beef mixture cool completely and spoon it in with a slotted spoon so liquid stays behind. Leave about a half inch of bare dough around the edge, press out any trapped air, and crimp firmly with a fork. Fry at 350°F to 360°F — too low and the dough absorbs oil and softens before it sets.

5. What cheese melts best inside a beef empanada?

Look for a cheese that melts smoothly without turning watery. Mozzarella, Monterey Jack, Oaxaca, and mild cheddar all work well, and a blend of mozzarella with a sharper cheese gives good stretch and flavor. Shred it yourself rather than using pre-shredded cheese, which is coated with anti-caking agents that melt less evenly. Cut the cheese into small cubes or shred it finely so each empanada gets an even amount.

6. How do I reheat leftover empanadas without drying them out?

The oven gives the best texture. Place them on a sheet pan in a 350°F oven for 8 to 10 minutes, until hot in the center and crisp again. An air fryer at 340°F for about 5 minutes works well for small batches. Avoid the microwave, which steams the crust and leaves it chewy.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts