There is something incredibly comforting about warm, golden pockets filled with savory goodness, and that is exactly what the Beef and Cheese Empanadas Recipe delivers. These delightful hand pies combine a tender, flaky dough with a rich filling of seasoned ground beef and a luscious blend of cheddar and mozzarella cheeses. Perfect for sharing at family gatherings, casual dinners, or as an irresistible snack, this recipe brings together simple ingredients to create a crowd-pleaser that you’ll absolutely want to make again and again.
Ingredients You’ll Need
Gathering the ingredients for this Beef and Cheese Empanadas Recipe is straightforward, with each element playing a vital role in building flavor, texture, and that inviting golden crust. Let’s dive into what you’ll need for this tasty treat.
- All-purpose flour (2 ½ cups): The foundation of the dough, providing structure and flakiness.
- Salt (1 teaspoon plus ½ teaspoon for filling): Enhances every flavor in both dough and filling.
- Unsalted butter, chilled and cubed (½ cup): Essential for creating that tender, flaky crust.
- Cold water (Âľ cup): Brings the dough together without warming the butter, keeping the crust light.
- Egg, beaten (1): For brushing on top to give the empanadas a beautiful golden shine.
- Olive oil (1 tablespoon): Creates a flavorful base for sautéing the filling.
- Ground beef (½ pound): The hearty star of the filling, juicy and well-seasoned.
- Small onion, finely chopped (1): Adds sweetness and depth once sautéed.
- Garlic cloves, minced (2): Infuses a delicious aroma and savory complexity.
- Cumin (1 teaspoon): Brings a warm, earthy note that elevates the beef.
- Smoked paprika (½ teaspoon): Adds a subtle smokiness that enhances the overall flavor.
- Oregano (½ teaspoon): Offers a touch of herbaceous brightness.
- Black pepper (ÂĽ teaspoon): A hint of spice that perfectly complements the beef.
- Shredded cheddar cheese (½ cup): Sharp and melty, pairing beautifully with the beef.
- Shredded mozzarella cheese (½ cup): Adds creamy stretchiness for indulgent bites.
How to Make Beef and Cheese Empanadas Recipe
Step 1: Prepare the Dough
Start by mixing the flour and salt in a large bowl. Then, incorporate the chilled, cubed butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs. This technique is the secret behind that delightfully flaky dough. Slowly add the cold water, mixing gently until a smooth dough forms. Wrap it tightly in plastic wrap and pop it into the refrigerator for 30 minutes to rest and chill. This rest period is crucial for rolling out a tender, workable dough.
Step 2: Cook the Filling
While the dough chills, heat olive oil in a pan over medium heat. Sauté the chopped onion until it becomes soft and translucent—this caramelization adds sweetness and depth. Then add the minced garlic and ground beef, cooking everything until the beef is browned and cooked through. Stir in cumin, smoked paprika, oregano, salt, and black pepper to build a robust, savory flavor profile. Once cooked, remove the pan from heat and allow the mixture to cool before assembling. Cooling prevents the dough from becoming soggy during filling.
Step 3: Assemble the Empanadas
Preheat your oven to 375°F (190°C) so it’s ready to bake those beauties. Roll out your chilled dough on a floured surface to about 1/8-inch thickness—thin enough for crispiness but sturdy enough to hold the filling. Use a round cutter or a small bowl to cut circles from the dough. Spoon a generous amount of the beef mixture onto each circle, then sprinkle with the shredded cheddar and mozzarella cheese. Fold the dough over to create a half-moon shape, pressing the edges firmly with a fork to seal in all the goodness and prevent leaks.
Step 4: Bake the Empanadas
Place your prepared empanadas on a baking sheet lined with parchment paper for easy cleanup. Brush the tops with beaten egg, giving them that irresistible golden color and shiny finish. Bake for 20 to 25 minutes, until your kitchen fills with the mouthwatering aroma and the empanadas boast a perfectly crisp, golden crust. Let them cool just slightly before serving so you don’t burn your taste buds—trust me, this patience is worth it.
How to Serve Beef and Cheese Empanadas Recipe
Garnishes
To elevate your Beef and Cheese Empanadas Recipe, consider garnishing with freshly chopped cilantro or a dollop of tangy sour cream. A sprinkle of finely sliced green onions or a wedge of lime can add a burst of freshness and brighten each bite. These simple touches take your presentation and flavor to the next level.
Side Dishes
These empanadas pair wonderfully with fresh, crisp salads like a vibrant mixed greens salad or a zesty tomato and avocado salad. For something heartier, try serving alongside warm black beans or Spanish rice. These sides help balance the richness of the empanadas with fresh or comforting textures and flavors.
Creative Ways to Present
For an inviting appetizer platter, arrange mini versions of this Beef and Cheese Empanadas Recipe alongside a trio of dipping sauces such as spicy chimichurri, creamy garlic aioli, or a classic salsa roja. You can also serve them on a rustic wooden board piled high, making it impossible for guests to resist grabbing another bite. Presentation is an opportunity to showcase just how fun and versatile these empanadas can be.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and who doesn’t when these empanadas disappear so fast), store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making it easy to enjoy the flavors again at lunch or dinner without starting from scratch.
Freezing
For freezer-friendly prep, assemble the unbaked empanadas on a lined baking sheet and freeze them until solid. Then transfer to a resealable bag or container. They will keep for up to 2 months. When you’re ready to enjoy, simply bake them straight from the freezer, adding a few extra minutes to the baking time.
Reheating
Reheat leftover or frozen-then-baked empanadas in the oven at 350°F (175°C) for about 10 minutes until warmed through and crisp. Avoid microwaving if possible, to keep that signature flaky texture intact. You’ll be amazed how close they taste to freshly baked!
FAQs
Can I substitute ground beef with another protein?
Absolutely! Ground turkey, chicken, or even plant-based meat alternatives work well in this Beef and Cheese Empanadas Recipe. Just adjust seasoning to taste and cooking times if needed.
Is it possible to make the dough without butter?
You could try using oil or shortening, but butter really is key for that flaky, rich crust. The cold butter creates the layers that make empanadas so special.
Can I prepare the filling ahead of time?
Yes, prepping the filling a day in advance saves time and lets the flavors meld beautifully. Just cool it completely before refrigerating until ready to assemble.
What type of cheese works best for empanadas?
This recipe combines cheddar and mozzarella for sharpness and meltiness. You can experiment with Monterey Jack, queso fresco, or even a bit of pepper jack for extra kick.
How do I prevent the empanadas from leaking during baking?
Make sure to press the edges firmly with a fork and avoid overfilling. Chilling the dough and filling can also help maintain structure and prevent seepage.
Final Thoughts
If you’re looking for a recipe that’s both crowd-pleasing and heartwarming, the Beef and Cheese Empanadas Recipe is a must-try. With its perfect balance of flaky crust and savory filling, this dish invites comfort and joy with every bite. Give it a go and watch these empanadas become a staple in your kitchen and your family’s hearts.
Print
Beef and Cheese Empanadas Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
Description
These Beef and Cheese Empanadas feature a savory ground beef filling seasoned with cumin, smoked paprika, and oregano, combined with a blend of cheddar and mozzarella cheeses. Wrapped in a flaky homemade dough and baked to golden perfection, they make a delicious appetizer or snack perfect for gatherings or a satisfying meal.
Ingredients
Dough
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- ½ cup unsalted butter, chilled and cubed
- Âľ cup cold water
- 1 egg, beaten (for egg wash)
Filling
- 1 tablespoon olive oil
- ½ pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- ½ teaspoon salt
- ÂĽ teaspoon black pepper
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
Instructions
- Prepare the Dough: In a large bowl, combine the all-purpose flour and salt. Cut in the chilled, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add cold water and mix until a cohesive dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes to rest and firm up.
- Prepare the Filling: Heat olive oil in a pan over medium heat. Sauté the finely chopped onion until softened and translucent. Add the minced garlic and cook briefly until fragrant. Stir in the ground beef along with cumin, smoked paprika, oregano, salt, and black pepper. Cook until the beef is thoroughly browned and cooked through. Remove from heat and allow the filling to cool completely.
- Assemble the Empanadas: Preheat the oven to 375°F (190°C). On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut the dough into circles using a round cutter or a small bowl. Place a spoonful of the cooled beef mixture onto each dough circle, then top with shredded cheddar and mozzarella cheese. Fold the dough over the filling to form a half-moon shape and press the edges firmly with a fork to seal.
- Apply Egg Wash: Brush the tops of each empanada with the beaten egg to help achieve a golden, glossy finish during baking.
- Bake the Empanadas: Arrange the empanadas on a baking sheet lined with parchment paper to prevent sticking. Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and crisp.
- Serve: Remove the empanadas from the oven and let them cool slightly before serving to allow the filling to set and avoid burning your mouth.
Notes
- You can substitute the cheddar and mozzarella cheeses with other melty cheeses like Monterey Jack or a Mexican blend.
- For a spicier filling, add chili powder or diced jalapeños to the beef mixture.
- The dough can be made ahead and refrigerated for up to 24 hours or frozen for longer storage.
- Ensure the filling is cooled before assembling to prevent the dough from becoming soggy.
- If you prefer, the empanadas can be pan-fried instead of baked for a crispier exterior, but baking yields a lighter result.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
