Beef and Cheese Empanadas are crispy, golden-baked pastries filled with seasoned ground beef and melty cheese. Wrapped in flaky empanada dough and packed with bold, savory flavor, these handheld treats are perfect for snacks, appetizers, or a satisfying main dish. Serve them on their own or with your favorite dipping sauces like chimichurri, salsa, or sour cream.
Why You’ll Love This Recipe
These empanadas offer the ultimate combination of crispy exterior and cheesy, meaty filling—comfort food in its most convenient form. They’re simple to make, freezer-friendly, and versatile enough to be served at gatherings, game nights, or family dinners. Whether you use store-bought dough or make your own, the results are always delicious. Plus, you can easily adjust the spice level and swap in different fillings for a personalized touch.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- olive oil
- onion, finely chopped
- garlic, minced
- ground beef
- ground cumin
- smoked paprika
- chili powder
- salt and black pepper
- tomato sauce
- shredded cheddar or Monterey Jack cheese
- empanada dough discs (or homemade pastry dough)
- egg, beaten (for egg wash)
directions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a skillet over medium heat, heat the olive oil. Add the chopped onion and cook for about 3 minutes, until softened.
- Stir in the minced garlic and ground beef. Cook, breaking up the meat, until browned and cooked through.
- Season the beef with cumin, smoked paprika, chili powder, salt, and pepper.
- Add the tomato sauce and stir. Let the mixture simmer for about 5 minutes until slightly thickened. Remove from heat and let cool.
- Stir in the shredded cheese once the beef mixture has cooled slightly.
- Place a spoonful of filling in the center of each empanada dough disc. Fold over to form a half-moon shape and press the edges with a fork to seal.
- Brush the tops with beaten egg and arrange the empanadas on the prepared baking sheet.
- Bake for 20–25 minutes, or until golden brown and crisp.
- Serve warm with your preferred dipping sauce.
Servings and timing
Servings: 10 empanadas
Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Calories per Serving: Approximately 270 kcal
Variations
- Spicy Kick: Add chopped jalapeños or a pinch of cayenne pepper to the beef filling.
- Vegetarian Option: Substitute the beef with sautéed mushrooms, beans, or lentils.
- Cheese Swap: Use mozzarella, pepper jack, or queso fresco for different flavor profiles.
- Air Fryer Version: Cook at 375°F (190°C) for 10–12 minutes, flipping halfway through for even crisping.
- Mini Empanadas: Use smaller dough rounds for bite-sized appetizers.
storage/reheating
Store leftover empanadas in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 350°F (175°C) for 10–12 minutes or use a toaster oven or air fryer to retain crispiness. Empanadas can also be frozen before baking; place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag. Bake from frozen, adding 5–10 extra minutes to the cook time.
FAQs
Can I make the dough from scratch?
Yes, homemade pastry dough made with flour, butter, and water works well. Chill the dough before rolling and shaping.
Do I have to cook the filling before baking the empanadas?
Yes, cooking the beef filling ensures the meat is fully cooked and allows excess moisture to evaporate, preventing soggy dough.
Can I fry these instead of baking?
Absolutely. Heat oil in a deep pan and fry empanadas until golden brown and crispy on both sides, about 3–4 minutes.
What dipping sauces go well with these empanadas?
Chimichurri, salsa, sour cream, or even a spicy aioli pair wonderfully with the rich filling.
Can I use ground turkey or chicken?
Yes, ground turkey or chicken is a great lean substitute and works well with the same seasoning.
How can I prevent the empanadas from bursting open?
Don’t overfill them, and be sure to press and seal the edges well with a fork or by crimping the dough.
Can I make these ahead of time?
Yes, assemble them ahead and refrigerate for up to 24 hours before baking, or freeze for longer storage.
What can I serve alongside empanadas?
A simple salad, rice, or beans make excellent sides for a complete meal.
How do I know when the empanadas are done?
They should be golden brown and puffed, with a crisp texture on the outside.
Can I make a sweet version of empanadas?
Yes, swap the filling for fruit preserves, sweetened cream cheese, or chocolate for dessert empanadas.
Conclusion
Beef and Cheese Empanadas are everything you want in a savory pastry: flaky, flavorful, cheesy, and satisfying. Perfect for entertaining, meal prepping, or simply enjoying a cozy night in, these golden pockets of goodness are a staple recipe you’ll return to again and again. Customize the filling, play with different cheeses and sauces, and make them your own—there’s no wrong way to enjoy this comforting classic.
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Beef and Cheese Empanadas
- Total Time: 45 minutes
- Yield: 10 empanadas
Description
These Beef and Cheese Empanadas are crispy, golden pastry pockets stuffed with savory seasoned beef and gooey melted cheese. Perfectly baked and packed with Latin-inspired flavor, they’re ideal for snacks, appetizers, or a handheld dinner. Serve with salsa, chimichurri, or enjoy them solo!
Ingredients
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1 tablespoon olive oil
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1/2 small onion, finely chopped
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2 cloves garlic, minced
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1 lb ground beef
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1/2 teaspoon ground cumin
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1/2 teaspoon smoked paprika
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1/4 teaspoon chili powder
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Salt and black pepper, to taste
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1/4 cup tomato sauce
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1/2 cup shredded cheddar or Monterey Jack cheese
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1 package empanada dough discs (or homemade pastry dough)
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1 egg, beaten (for egg wash)
Instructions
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
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Heat olive oil in a skillet over medium heat. Sauté onion until soft (about 3 minutes), then add garlic and cook for 1 more minute.
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Add ground beef and cook until browned, breaking up with a spoon.
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Season with cumin, paprika, chili powder, salt, and pepper.
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Stir in tomato sauce and simmer until thickened slightly, about 5 minutes. Let cool.
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Stir in shredded cheese.
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Place a spoonful of filling in the center of each dough disc. Fold over and seal edges with a fork.
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Brush tops with egg wash and arrange on prepared baking sheet.
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Bake for 20–25 minutes until golden and crispy.
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Serve warm with chimichurri, salsa, or your favorite dipping sauce.
Notes
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Use ground turkey or chicken as an alternative protein.
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Add diced jalapeños or red pepper flakes for a spicy version.
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Freeze unbaked empanadas for a quick snack later—just bake from frozen.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer / Main Dish / Snack
- Method: Oven-Baked / Sautéed
- Cuisine: Latin-Inspired / Fusion
