Beef and cheese empanadas are my go-to snack when I’m craving something savory and satisfying. These little pockets of flavor never disappoint! I love making them at home because I can control the ingredients and customize the fillings to my taste. My easy beef empanadas recipe uses simple ingredients like ground beef, onions, and melty cheese wrapped in a flaky, buttery crust.
I usually bake my empanadas, but you can also fry them for an extra crispy exterior. The best part? They’re perfect appetizers or a quick weeknight dinner like my one-pot stuffed pepper casserole and garlic parmesan pasta dishes. Trust me, once you try these homemade beef and cheese empanadas, you’ll never want to buy the frozen ones again!
Table of contents
Why I Love Empanadas
- Flaky, savory, delicious. I love how my delicious empanadas are flavorful and have a crispy crust to the gooey, cheesy, spicy filling.
- Great family cooking experience: Making homemade empanadas from scratch offers a delightful culinary experience, making it a good bonding time in the kitchen.
- Customization: Not only do you have full control over the quality of ingredients, but you also get to customize them to suit your preferences.
- Straightforward steps: I find homemade empanadas far superior to store-bought varieties with easy-to-follow steps. Plus, they freeze well, making them a convenient make-ahead dish for busy weeks or for sharing with guests at your next gathering.
Ingredients For Empanadas
- Lean ground beef: For this beef mixture filling, I use lean ground beef as the base. It’s hearty without being too fatty.
- Onions: give empanadas subtle sweetness
- Garlic: minced garlic cloves for an enhanced sweet garlic kick.
- Tomato paste: gives a rich, concentrated flavor.
- Spice seasoning: I mix ground cumin, smoked paprika, cayenne pepper or chili powder, and turmeric. These add warmth, heat, and depth.
- Bell pepper: Red bell pepper is sweeter and milder than green pepper. Green peppers have a sharper flavor. Both give the dish vibrant colors.
- Sharp cheddar cheese: melted cheese complements the beef beautifully.
- Beef stock: for additional enhanced beef flavor
- Salt and black pepper: to taste.
Cooking the Beef Filling
Adding Cheese for Extra Flavor
I fold the shredded cheddar cheese when assembling the empanadas to create pockets of gooey goodness.
I love experimenting with different cheeses too. Sometimes I use a mix of cheddar and mozzarella for extra stretch.
Remember, don’t overstuff your empanadas! About 2 tablespoons of filling per empanada is just right. This ensures they seal properly and cook evenly.
Assembling and Cooking Empanadas
Making empanadas is a fun process that brings together delicious fillings with crispy, golden-brown crusts. I’ll show you how to put these tasty treats together step-by-step.
The Dough
I love making homemade dough. It’s pretty simple – here is a good dough recipe you can use. However, for these beef pastelitos, I’ll use store-bought dough discs or puff pastry dough, which is great if you are short on time. They work well too!
Filling and Sealing Empanadas (Step-by-step)
- I place a spoonful of cooled beef and cheese filling in the center of each dough round.
- Then I fold the dough over to create a half-moon shape. Then, I press the edges together firmly with my fingers. To seal, I use a fork to crimp the edges or fold them over in a rope-like pattern.
- I brush the tops with an egg wash to give them a nice shine when baked. Then pop them in a preheated oven for 20-25 minutes or until the empanadas are golden brown and crispy on the outside.
It’s important not to overfill the cheesy beef empanadas. This can cause them to burst open while cooking. I also make sure there’s no air trapped inside before sealing.
Best Dipping Sauces for Beef and Cheese Empanadas
Adding a flavorful dipping sauce can elevate the experience of eating empanadas. Here are some of the best dipping sauces to pair with beef and cheese empanadas, each offering a unique taste that complements the rich, savory flavors of the dish.
- Chimichurri Sauce
- Spicy Aioli
- Salsa Verde
- Garlic Sour Cream
- Tomato Salsa (Pico de Gallo)
- Chipotle Crema
Variations & Substitutions
- Meat Filling Variations: Use shredded cooked chicken, pulled pork, ground pork, or use crumbled chorizo sausage.
- Vegetarian Empanadas: For a meat-free option try spinach and cheese empanadas, mushroom empanadas, or sweet potato and black bean empanadas.
- Cheese Variations: Use different types of cheese blends. Pepperjack adds a nice kick if you like it spicy. Queso Fresco or Cotija: For a more authentic Latin flavor, try using these crumbly, salty cheeses in your empanadas. Mozzarella: For a milder flavor and a gooey, stretchy cheese texture.
- Dough Substitutions: Make your own homemade pastry dough or use gluten-free dough.
- Sauce and Spice Variations: Try different empanada fillings for Mexican empanadas, Dominican Republic empanadas, and Puerto Rican empanadas. If you are after authentic traditional empanadas, use real Latin flavors like a dash of adobo seasoning and sofrito to tie it all together.
- Toss in chopped green olives and jalapeño for tang and heat.
- For a creamy twist, I occasionally add a dollop of sour cream to the filling. It makes the empanadas extra rich and indulgent.
Serving Suggestions
I like to serve them with a side of guacamole or salsa for dipping. Here are some side dish ideas you can serve them with:
- Southern Corn Salad
- Plantain Chips
- Cabbage Slaw
- Tomato and Avacado Salad
- Roasted Vegetables
- Cosi Salad
Baking or Frying the Empanadas
I prefer baking my empanadas. It’s healthier and less messy.
For frying, I heat oil in a large skillet over medium heat. I fry the empanadas in batches until they’re crispy and golden, about 2-3 minutes per side.
Both methods give delicious results. It’s a matter of personal preference. Baked empanadas are great for make-ahead meals. I can freeze them uncooked and bake them straight from the freezer when I’m ready to eat.
Recipe Tips
1. Chill the Dough (if making homemade dough)
For a flaky, tender crust, chilling the dough before rolling it out is important. Cold dough is easier to work with and holds its shape better while baking or frying. If your dough becomes too warm while working, place it back in the fridge for 10-15 minutes.
2. Don’t Overfill the Empanadas
It’s tempting to stuff the empanadas with lots of filling, but overfilling can cause the dough to break or the filling to leak during cooking. Use about 1-2 tablespoons of filling per empanada, depending on the size of your dough circles.
3. Seal the Edges Properly
To prevent the filling from spilling out, make sure to seal the empanadas well. After folding the dough over the filling, press the edges firmly with a fork or pinch them together and twist to form a crimped edge. For extra security, brush the edges with a bit of beaten egg or water before sealing.
4. Use an Egg Wash for a Golden Finish
Brushing the empanadas with an egg wash (a mixture of beaten egg and a little water or milk) before baking gives them a shiny, golden finish. This also helps create a slightly crispy texture on the outside.
5. Let the Filling Cool
If you’re using a hot or warm filling, allow it to cool before assembling the empanadas. Warm fillings can make the dough too soft, which may lead to tears or difficulty sealing.
Other Beef recipes
- Asian Braised Beef Short Ribs
- Quick Beef Stir-Fry: Delicious and Easy
- BBQ Beef Jerky Recipe: How to Make Mouthwatering Beef Jerky at Home
- Oxtail Stew Recipe
Storage Tips
Refrigerate: Cool the beef and cheese empanadas to room temperature and then store everything together in an airtight container in the fridge. Leftovers will last about 3-4 days.
Reheat: Warm the empanadas in an oven or microwave.
Cool Completely: After baking, let the empanadas cool completely to avoid moisture buildup, which can make them soggy when reheated.
Flash Freeze: Place the baked empanadas on a baking sheet and freeze until solid.
Store in Freezer Bags: Transfer the empanadas to a freezer-safe bag or airtight container once frozen. Label the bag with the date.
Freeze: for Up to 3 Months: Baked empanadas will stay fresh in the freezer for up to 3 months.
How to Reheat Frozen Baked Empanadas:
- Reheat frozen baked empanadas in the oven at 350°F (175°C) for 15-20 minutes, or until heated through and crispy again.
Beef and Cheese Empanadas
Equipment
- Skillet
- Parchment paper
- Oven baking tray
Ingredients
Filling:
- 1 pound of ground beef
- 1 medium onion - finely chopped
- 2 cloves of garlic - minced
- 1 small bell pepper - diced (red and green, optional)
- 1 tsp of ground cumin
- 1 tsp of smoked paprika
- 1 tsp of turmeric
- ½ tsp of chili powder or cayenne powder
- 1 tsp of black pepper
- Salt to taste
- ½ cup of beef broth or water
- 1 cup of shredded cheddar cheese - or a blend of cheeses like mozzarella and Monterey Jack
- 2 tsp of tomato paste or Sofrito - use sofrito if you want Latin Flavors
- 1 tbsp of olive oil
For Assembly
- 1 egg - beaten (for egg wash)
- Fresh parsley or cilantro - optional for garnish
- Salsa or sour cream for serving - optional
Instructions
Cooking the Beef Filling
- Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks.
- Add the chopped onion, garlic, and bell pepper (if using), and sauté until the vegetables are softened, about 5-7 minutes.
- Stir in the cumin, turmeric, smoked paprika, chili powder, tomato paste, salt, and pepper. Let the spices cook into the beef for about 1-2 minutes, allowing the flavors to meld.
- Pour in the beef broth and reduce the heat to low. Simmer for 10-12 minutes until the liquid reduces and the mixture thickens slightly.
- Remove the beef mixture from heat and allow the filling to cool slightly before assembling the empanadas.
Assembling the Empanadas
- Now it’s time to bring it all together:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out puff pastry sheets, and using a round cutter (about 4-6 inches in diameter), cut circles.
- Place 1-2 tablespoons of the beef filling in the center of each dough circle. Sprinkle a generous amount of shredded cheese over the beef.
- Fold the dough over the filling to create a half-moon shape. Press the edges together with your fingers or use a fork to crimp the edges and seal the empanada.
- Transfer the empanadas to the prepared baking sheet. Brush each empanada with the beaten egg to give them a golden, shiny finish when baked.
- Bake in the preheated oven for 20-25 minutes or until the empanadas are golden brown and crispy on the outside.
Serving and Garnishing
- Serve these delicious beef and cheese empanadas warm with your favorite dipping sauce such as salsa, sour cream, or guacamole. For an added touch, garnish with fresh parsley or cilantro.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients used. Please use your preferred nutritional calculator for more detailed and personalised calculations.