Get ready to fall in love with Beef & Cheese Empanadas—a recipe that’s a guaranteed crowd pleaser and a true comfort food staple. These flaky, golden pastry pockets are filled with savory ground beef, melty cheese, and just the right balance of Latin-inspired spices. From family get-togethers to easy weeknight dinners, there’s nothing quite like pulling a tray of piping hot Beef & Cheese Empanadas from the oven and watching everyone rush to grab one.
Ingredients You’ll Need
Let’s talk about the beauty of simple ingredients! Each item on this list adds something magical to both the taste and appearance of your empanadas, giving you that irresistible bite every single time.
- Olive oil: Creates a flavorful base and helps soften the onions and garlic without burning.
- Ground beef (½ pound): The star protein—choose a lean blend for the perfect savory filling.
- Onion (½ small, finely chopped): Adds sweetness and depth while blending seamlessly into the meat.
- Garlic (2 cloves, minced): Brings out bold aromatic flavors that linger beautifully.
- Ground cumin (½ teaspoon): Infuses the filling with the classic warmth found in Latin dishes.
- Smoked paprika (½ teaspoon): Gives a gentle smoky undertone and pretty color to the filling.
- Chili powder (¼ teaspoon): Offers a subtle kick without overpowering the other spices.
- Salt (¼ teaspoon): Essential for bringing all the flavors together.
- Black pepper (¼ teaspoon): Adds just the right amount of sharpness and bite.
- Shredded cheddar or Monterey Jack cheese (½ cup): Pick your favorite—either melts lusciously for that ooey-gooey magic.
- Tomato paste (1 tablespoon): Thickens the filling and gives a rich, tangy kick.
- Water (2 tablespoons): Helps create a juicy filling that stays moist during baking.
- Empanada dough discs or refrigerated pie crust (14 oz package or 1 sheet): Store-bought saves time, but you can also make your own for extra flair!
- Egg (1, beaten): The secret to a beautiful golden crust thanks to its glossy egg wash.
How to Make Beef & Cheese Empanadas
Step 1: Prepare the Filling
Preheat your oven to 375°F and line a baking sheet with parchment paper—this sets you up for super easy cleanup later! On your stovetop, heat olive oil in a skillet over medium, then add the chopped onion. Let it cook for about two to three minutes until soft and fragrant. Now, add your minced garlic and ground beef, breaking it up as it browns so you get that perfect crumbly texture. Sprinkle in the cumin, smoked paprika, chili powder, salt, and black pepper. Stir well to distribute those spices, and brown the beef completely. If there’s extra fat in the pan, drain it off so your filling isn’t greasy.
Step 2: Add Tomato Paste and Cheese
Once your beef mixture is cooked, stir in the tomato paste and water. Let everything simmer for another two to three minutes, just until it thickens slightly and those flavors meld together. Take it off the heat and let the filling cool for a few minutes. (This step is key so your cheese doesn’t melt too soon!) Then, stir in your shredded cheddar or Monterey Jack cheese—watch it start to melt and swoon.
Step 3: Assemble the Empanadas
It’s assembly time! Lay out your empanada dough discs or pie crust circles on a floured surface. Place about one to one and a half tablespoons of that savory, cheesy filling in the center of each disc. Don’t overfill—trust me, less is more here so they seal properly. Gently fold the dough over and press the edges together into a half-moon shape. Use the tines of a fork to crimp the edges, locking all that goodness inside.
Step 4: Bake to Golden Perfection
Arrange your empanadas on the prepared baking sheet, giving them a little space apart. Brush the tops with the beaten egg for the signature golden finish. Bake in your preheated oven for 20 to 25 minutes or until gorgeously golden brown and the edges are crisp. Once they’re out, let them cool for just a few moments before serving. The filling will be hot and bubbly, and the smell will make it so hard to wait!
How to Serve Beef & Cheese Empanadas
Garnishes
When it comes to garnishes, a little goes a long way! Top your Beef & Cheese Empanadas with a sprinkle of fresh cilantro, a dash of smoked paprika, or a squeeze of lime juice. For a beautifully creamy finish, add dollops of sour cream or serve with chunky guacamole and fresh salsa. The brightness of these toppings pairs perfectly with the rich, cheesy filling inside every empanada.
Side Dishes
These empanadas make a wonderful main course, but they’re also fantastic served alongside a fresh salad, tangy black beans, or a simple rice pilaf. If you’re putting together a party platter, try pairing them with corn salad, roasted sweet potatoes, or even pickled red onions for a zesty twist. Their versatility is a big reason why Beef & Cheese Empanadas are always a hit!
Creative Ways to Present
Let your presentation shine! Stack your Beef & Cheese Empanadas on a rustic wooden board for a casual vibe, or serve them in a colorful basket lined with a linen towel. For parties, try mini empanadas paired with a trio of dipping sauces for a “build-your-own” experience. They also look beautiful nestled in a festive bowl surrounded by bright citrus wedges and chiles for a real Latin touch.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Beef & Cheese Empanadas (lucky you!), simply let them cool completely and store them in an airtight container in the refrigerator. They’ll keep their texture and flavor for up to three days—perfect for a quick lunch or snack the next day.
Freezing
This recipe is a superstar for make-ahead prep. Arrange unbaked empanadas on a parchment-lined tray, freeze until firm, then transfer them to a freezer bag for longer storage. When you’re ready to eat, bake them straight from the freezer, just adding a few extra minutes to the timing for that same golden result.
Reheating
To revive the magic, reheat your baked Beef & Cheese Empanadas in a 350°F oven until hot and crispy, usually about 10 minutes. The microwave also works for a softer crust, but the oven will give you back that irresistible flakiness.
FAQs
Can I make Beef & Cheese Empanadas in advance?
Absolutely! You can assemble the empanadas ahead of time and refrigerate them until you’re ready to bake. They can also be frozen unbaked and cooked straight from the freezer for maximum convenience.
What other cheeses can I use in the filling?
Cheddar and Monterey Jack are both fantastic, but you can try mozzarella for extra stretchiness, or even pepper jack for a hint of spice. Experiment to find your personal favorite cheese combo!
Can I substitute ground turkey or chicken?
Definitely! Substitute an equal amount of ground turkey or chicken for a lighter twist. Just be mindful to season well, since these meats have a milder flavor compared to beef.
What’s the best way to seal the empanadas?
After folding, pressing the edges together and crimping with a fork is both classic and effective. For extra insurance, moisten the edges slightly with water before sealing to help them stay closed during baking.
Can I use homemade dough instead of store-bought?
Of course! Homemade empanada dough brings an extra-special touch. If you have a favorite recipe, swap it in for store-bought discs. Just roll out the dough to about 1/8 inch thick and cut into circles for easy filling and folding.
Final Thoughts
If you’ve made it this far, I hope you’re as excited to try Beef & Cheese Empanadas as I am to share the recipe with you. There’s just something magical about the combination of crispy pastry, juicy beef, and melty cheese that brings people together and makes every meal memorable. Give them a try, and don’t be surprised if they disappear faster than you can bake them!
Print
Beef & Cheese Empanadas Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 10 empanadas
- Category: Appetizer or Main Course
- Method: Baking
- Cuisine: Latin American
- Diet: Non-Vegetarian
Description
These Beef & Cheese Empanadas are a delicious Latin American treat filled with seasoned ground beef, cheese, and baked to golden perfection. Perfect as an appetizer or main course.
Ingredients
Filling:
- 1 tablespoon olive oil
- ½ pound ground beef
- ½ small onion, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded cheddar or Monterey Jack cheese
- 1 tablespoon tomato paste
- 2 tablespoons water
Assembly:
- 1 package (14 oz) empanada dough discs or 1 sheet refrigerated pie crust
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven: Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Cook the filling: Heat olive oil in a skillet, sauté onion, garlic, and beef. Season with cumin, paprika, chili powder, salt, and pepper. Add tomato paste and water, simmer until thickened. Mix in cheese.
- Fill and bake: Place filling on dough discs, fold, seal, crimp edges, brush with egg wash. Bake for 20–25 minutes until golden brown.
- Serve: Enjoy warm with salsa, sour cream, or guacamole.
Notes
- You can freeze unbaked empanadas for later—just add a few extra minutes to the baking time.
- For added flavor, try mixing in chopped olives or green chiles.
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