Beef and Cheese Empanadas Recipe

I still remember the first time I had a beef and cheese empanada—at a street fair in Miami, surrounded by the aromas of Latin spices and 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 perfecting my own version at home, balancing bold flavors with a buttery, tender crust. Whether you’re planning a party, family dinner, or just want a satisfying snack, these empanadas are guaranteed to impress.

Why You’ll Love This Recipe

  • Perfectly spiced beef and gooey cheese in every bite
  • Flaky homemade (or store-bought) dough that holds up beautifully
  • Freezer-friendly for easy make-ahead meals
  • Great for entertaining, lunchboxes, or meal prep
  • Customizable with your favorite cheeses, spices, or even meat alternatives

Ingredients You’ll Need

For the Dough (or use store-bought empanada wrappers)

  • 3 cups all-purpose flour
  • 1 tsp salt
  • ½ cup unsalted butter (cold, cubed)
  • 1 large egg
  • ½ cup cold water
  • 1 tbsp white vinegar

Shortcut: Use frozen empanada discs from Latin markets to save time.

For the Beef and Cheese Filling

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

Optional Add-ins

  • Chopped olives or raisins (Argentine style)
  • Diced jalapeños
  • Chopped cilantro

How to Make Beef and Cheese Empanadas

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

  1. In a large bowl, whisk flour and salt.
  2. Cut in butter until mixture resembles coarse crumbs.
  3. In a separate bowl, whisk egg, vinegar, and cold water. Add to flour mix and stir into a shaggy dough.
  4. Knead briefly, form into a disk, wrap in plastic, and chill for 30 minutes.

Tip: Cold butter = flakier crust.

Step 2: Cook the Filling

  1. In a skillet, heat oil over medium. Add onions; sauté 3–4 minutes.
  2. Stir in garlic; cook 30 seconds.
  3. Add ground beef. Cook until browned, breaking it up as you go.
  4. Add spices, tomato sauce, and broth. Simmer 5–7 minutes until thickened.
  5. Cool slightly, then stir in cheese.

Step 3: Assemble the Empanadas

  1. Roll out dough to ⅛-inch thickness. Cut into 4–5-inch circles.
  2. Place a heaping tablespoon of filling in the center.
  3. Fold into a half-moon shape, seal edges, and crimp with a fork.
  4. Place on a parchment-lined baking sheet.

Step 4: Bake or Fry

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

Expert Tips

  • Don’t overfill – makes sealing harder and can cause leaks.
  • Let filling cool – warm filling softens the dough too quickly.
  • Use an egg wash – for that signature golden color.
  • Chill assembled empanadas – 10 minutes in the fridge helps them keep their shape.
  • Test one first – adjust seasoning or cook time before committing to a full batch.

Variations & Substitutions

  • Cheeses: Queso blanco, pepper jack, or even feta for a twist.
  • Vegetarian: Use lentils, mushrooms, or tofu crumbles.
  • Chicken Version: Shredded rotisserie chicken + taco seasoning.
  • Sweet & Savory: Add raisins or dried apricots for contrast.
  • Extra Heat: Mix in chipotle peppers or hot sauce.

Serving Suggestions

  • Sides: Black beans, avocado salad, or yellow rice
  • Sauces: Chimichurri, salsa verde, or spicy mayo
  • Drinks: Sangria, limeade, or a cold beer
  • Occasions: Great for potlucks, game day, lunchboxes, or freezer meals

Storage & Reheating

  • Refrigerate: Up to 4 days in an airtight container
  • Freeze Before Baking: Freeze raw empanadas on a tray, then transfer to a freezer bag. Bake from frozen +5–10 mins
  • Freeze After Baking: Cool completely, wrap individually, then freeze
  • Reheat: Bake at 350°F for 10–12 minutes. Avoid the microwave for best texture.

FAQs

Can I use store-bought dough?
Yes! Frozen empanada discs or even pie crusts work, though homemade dough has better flavor and texture.

Can I make them ahead?
Absolutely. Assemble and freeze raw, or make dough/filling in advance and store separately.

Best cheese for empanadas?
Mild, meltable cheeses like mozzarella or Monterey Jack. For a bolder taste, use cheddar or a blend.

Can I bake instead of fry?
Yes, and they’re just as tasty. An egg wash is key for crisp, golden crust.

How do I prevent leaks?
Don’t overfill and be sure to seal edges tightly. Chilling before baking also helps.

Nutrition (Approximate per empanada, baked with homemade dough)

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

Beef and cheese empanadas are more than just a snack—they’re the perfect blend of comfort, tradition, and convenience. Whether you make the dough from scratch or go the shortcut route, you’ll end up with a golden, flavorful treat that never disappoints.

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