Beef and Cheese Empanadas

I still remember the first time I had a beef and cheese empanada. It was at a street fair in Miami, years ago, surrounded by the aromas of Latin American spices and the sound of sizzling pans. One bite into that golden, flaky pastry filled with juicy beef and melted cheese, and I was hooked. Since then, I’ve been experimenting in my home kitchen to recreate and refine that unforgettable flavor.

As an experienced home cook and recipe developer, I’ve tested numerous empanada doughs and filling combinations to find the perfect balance of tender meat, rich spices, and creamy cheese encased in a crispy, golden shell. What makes this recipe stand out is the homemade dough that’s buttery yet sturdy, and a deeply seasoned filling that’s both comforting and exciting. Whether you’re planning a party, a cozy family dinner, or just craving a savory snack, these empanadas deliver every time.

Why You’ll Love This Recipe

• Perfectly spiced beef filling with melty cheese in every bite
• Crispy, flaky crust that holds together beautifully
• Make-ahead friendly – freezer-ready for easy future meals
• Great for entertaining, snacking, or even lunch boxes
• Customizable with your favorite cheeses, spices, or meat alternatives

Ingredients You’ll Need

For the Dough (or use store-bought empanada discs if needed):

• 3 cups all-purpose flour
• 1 teaspoon salt
• ½ cup unsalted butter (cold and cubed)
• 1 large egg
• ½ cup cold water
• 1 tablespoon white vinegar

Substitution tip: You can use pre-made empanada discs found in the frozen section of Latin markets to save time, but homemade dough offers unbeatable texture and flavor.

For the Beef and Cheese Filling:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 pound ground beef (80/20 for flavor)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder (adjust to taste)
• Salt and black pepper to taste
• ¼ cup tomato sauce
• ½ cup beef broth (or water)
• ¾ cup shredded cheese (cheddar, Monterey Jack, or mozzarella work well)
• 1 egg (for egg wash)

Optional Add-ins:

• Chopped olives or raisins for a traditional Argentine twist
• Jalapeños for a spicy kick
• Fresh cilantro for added freshness

How to Make Beef and Cheese Empanadas

Step 1: Make the Dough (Skip if using pre-made discs)

1. In a large bowl, whisk together the flour and salt.
2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. In a small bowl, whisk the egg, vinegar, and cold water together. Pour into the flour mixture and stir until a shaggy dough forms.
4. Turn out onto a floured surface and knead just until it comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Why this technique matters: Keeping the butter cold creates steam when baked, which leads to a flakier crust.

Step 2: Cook the Filling

1. Heat olive oil in a skillet over medium heat. Sauté onions for 3-4 minutes until translucent.
2. Add garlic and cook for another 30 seconds.
3. Add ground beef, breaking it up with a spoon. Cook until browned and fully cooked.
4. Stir in cumin, smoked paprika, chili powder, salt, and pepper.
5. Pour in tomato sauce and beef broth. Simmer for 5–7 minutes until slightly thickened. Let it cool before adding cheese.
6. Once cool, stir in shredded cheese. The filling should be moist but not too wet.

Step 3: Assemble the Empanadas

1. Roll out the dough to about ⅛-inch thickness. Cut into 4- to 5-inch circles.
2. Place a heaping tablespoon of filling in the center of each circle.
3. Fold in half to create a half-moon shape. Press edges together and crimp with a fork.
4. Place empanadas on a baking sheet lined with parchment paper.

Step 4: Bake or Fry

• To bake: Preheat oven to 375°F. Brush each empanada with an egg wash (1 beaten egg with 1 tablespoon water). Bake for 20–25 minutes until golden brown.
• To fry: Heat oil to 350°F and fry empanadas for 2–3 minutes per side until crispy and golden. Drain on paper towels.

Expert Tips for the Best Results

• Don’t overfill – Too much filling makes sealing difficult and can lead to leaks.
• Cool the filling – Warm filling can melt the dough and make it harder to seal.
• Use an egg wash – It helps the empanadas get that beautiful golden color in the oven.
• Chill before baking – A quick 10-minute rest in the fridge helps the dough hold its shape better in the oven.
• Test one first – Bake or fry one empanada to test the seasoning and technique before doing a full batch.

Variations & Substitutions

• Cheese Options: Swap in pepper jack for spice, or queso blanco for a more authentic Latin flavor.
• Vegetarian Version: Use cooked lentils or sautéed mushrooms instead of beef.
• Chicken Empanadas: Use shredded rotisserie chicken with taco seasoning and cheese.
• Sweet and Savory: Add raisins or dried apricots for a surprising contrast.
• Spice It Up: Add chipotle peppers in adobo or diced jalapeños to the beef mixture.

Serving Suggestions

• Side Dishes: Serve with black beans, rice, or a fresh avocado salad.
• Sauces: Chimichurri, salsa verde, or spicy aioli make excellent dipping sauces.
• Drinks: Pair with sangria or iced limeade.
• Occasions: Perfect for potlucks, game nights, lunchboxes, or meal prep Sundays.

Storage & Reheating Instructions

• Refrigerate: Store cooked empanadas in an airtight container for up to 4 days.
• Freeze (Before Baking): Put raw empanadas on a flat pan and freeze until hard. Transfer to a freezer bag. Bake from frozen, adding 5–10 extra minutes.
• Freeze (After Baking): Cool completely, then wrap individually and freeze.
• Reheating: Reheat in a 350°F oven for 10–12 minutes. Avoid microwaving to retain crispness.

Recipe FAQs

Can I use store-bought dough for empanadas?
Yes, you can use frozen empanada discs or even pie crust in a pinch. However, homemade dough provides a better texture and flavor.

Can I make empanadas ahead of time?
Absolutely. You can assemble and freeze them before baking, or make the filling and dough separately and assemble when ready.

What type of cheese is best for empanadas?
Mild cheeses like mozzarella or Monterey Jack melt beautifully. For a sharper flavor, try cheddar or a mix of cheeses.

Can I bake instead of frying them?
Yes, baked empanadas are just as delicious and a bit healthier. An egg wash helps achieve that golden, crisp finish.

How do I prevent empanadas from leaking?
Don’t overfill them and make sure the edges are sealed well—press with a fork and chill before baking or frying.

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Nutrition Information (Approximate Per Empanada – baked, using homemade dough)

• Sugar: 1g
• Calories: 320
• Protein: 13g
• Carbohydrates: 28g
• Fat: 18g
• Saturated Fat: 8g
• Sodium: 380mg
• Fiber: 1g

Beef and cheese empanadas are not just a small eat—they’re a mix of taste, old ways, and ease. Whether you make them from scratch or use shortcuts like store-bought dough, this recipe is guaranteed to impress. Once you master the basics, the variations are endless, and you’ll find yourself reaching for this recipe again and again.

If you try this recipe, I’d love to hear how it turned out for you. Leave a comment below, rate the recipe, or share your photos on social media. Happy cooking!