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
