As a baker, I always enjoy exploring new flavors and textures in my recipes. Empanadas are one of those delightful treats that bring a sense of warmth and satisfaction in every bite. These Beef and Cheese Empanadas are no exception. They’re filled with a savory mixture of seasoned ground beef, melting cheese, and a hint of freshness from parsley. Encased in a crisp, buttery dough, they make the perfect appetizer, snack, or even a main dish.
The beauty of this recipe lies not only in its taste but also in its versatility. Whether you’re hosting a party, looking for a comforting dinner, or simply craving a delicious snack, these empanadas will surely impress. Plus, the process of making them from scratch is both rewarding and fun.
The dough is flaky and tender, while the filling offers a combination of rich flavors, from the cumin and smoked paprika to the cheddar cheese and optional green olives for a salty bite. It’s easy to customize, too—feel free to adjust the seasonings or cheese based on what you have available. And when they come out of the oven, golden brown and crispy, they’ll be hard to resist.
If you’re ready to try your hand at making these delicious Beef and Cheese Empanadas, just follow the steps below. I promise they’ll be worth the effort!
Ingredients + How to Bake Beef and Cheese Empanadas
To make these delicious Beef and Cheese Empanadas, you’ll need the following ingredients:
Ingredients:
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1 tablespoon olive oil
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1/2 lb (225 g) ground beef
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1/2 small onion, finely chopped
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2 cloves garlic, minced
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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 (optional for spice)
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2 tablespoons tomato paste
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/2 cup (50 g) shredded cheddar cheese (or mozzarella)
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1/4 cup (30 g) chopped green olives (optional, for a salty bite)
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1 tablespoon fresh parsley, chopped
For the dough:
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2 cups (250 g) all-purpose flour
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1/2 teaspoon salt
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1/2 cup (115 g) cold unsalted butter, cubed
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1 large egg, beaten
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1/4 cup (60 ml) cold water
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1 egg, beaten (for egg wash)
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1 tablespoon water
Instructions:
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Prepare the Dough: Start by combining the all-purpose flour and salt in a large bowl. Add the cubed cold butter and use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs. This process is essential to achieving that perfect flaky texture in the dough.
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Stir in the beaten egg and cold water, mixing until the dough begins to come together. If the dough seems a little too dry, add a bit more cold water, a teaspoon at a time, until the dough holds its shape.
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Once the dough has come together, lightly knead it on a floured surface, shape it into a ball, and wrap it in plastic wrap. Refrigerate the dough for at least 30 minutes to chill and firm up. This makes it easier to roll out later.
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Cook the Beef Filling: While the dough chills, heat olive oil in a skillet over medium heat. Add the chopped onion and garlic and sauté for 2–3 minutes, or until they soften and become fragrant.
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Add the ground beef to the skillet, breaking it apart with a spoon, and cook until the beef is browned. Drain any excess fat from the skillet. Stir in the cumin, smoked paprika, chili powder (if using), tomato paste, salt, and pepper. Allow this mixture to cook for an additional 2 minutes so the spices can infuse into the beef, creating a flavorful base.
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Remove the skillet from heat and let the beef mixture cool slightly. Once cooled, stir in the shredded cheddar cheese, green olives (if using), and freshly chopped parsley. The cheese will melt into the beef, creating a rich, gooey filling.
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Assemble the Empanadas: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
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On a lightly floured surface, roll out the chilled dough to about 1/8 inch (3 mm) thick. Use a round cutter (about 4–5 inches / 10–12 cm in diameter) to cut out circles of dough.
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Place about 2 tablespoons of the beef and cheese filling in the center of each dough circle. Be careful not to overfill them, as this can make sealing them tricky.
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Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, then crimp them with a fork to give them a decorative edge. This step is not only functional but also adds a touch of charm to each empanada.
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Bake the Empanadas: To ensure a golden, crisp finish, brush the tops of the empanadas with an egg wash. In a small bowl, whisk together 1 beaten egg and 1 tablespoon of water to create the wash. Gently brush it over the top of each empanada.
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Place the empanadas on the prepared baking sheet, leaving some space between each one. Bake for 20–25 minutes, or until the empanadas are golden brown and crisp. Keep an eye on them towards the end to avoid over-baking.
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Once done, remove the empanadas from the oven and let them cool slightly before serving. These empanadas are best enjoyed warm, but they also hold up well when served at room temperature.
How Long to Bake, How to Store Leftovers, and Tips for Perfect Empanadas
How Long to Bake the Empanadas:
The baking time for these Beef and Cheese Empanadas is crucial to achieving that perfect golden-brown crust. Once you’ve assembled your empanadas and brushed them with the egg wash, place them in the preheated oven at 375°F (190°C). Bake for 20 to 25 minutes. The empanadas are done when the dough turns golden brown, and the filling is heated through.
To test for doneness, you can gently lift one of the empanadas with a spatula. The bottom should be crisp and slightly browned, while the top should have a nice golden sheen from the egg wash. If they need a little more time, leave them in the oven for an additional 2–3 minutes, checking frequently to prevent overbaking.
How to Store Leftovers:
Empanadas can be stored easily for later enjoyment. Once they’ve cooled down, place them in an airtight container and store them in the refrigerator. They will last for up to 3 days, making them a perfect make-ahead meal or snack. If you want to freeze them, place the cooled empanadas on a baking sheet and freeze them individually for 1–2 hours. Then transfer them to a freezer-safe bag or container. They will keep for up to 3 months in the freezer.
To reheat your empanadas, you can pop them back in the oven at 350°F (175°C) for 10–15 minutes until they are heated through and the crust becomes crispy again. For a quicker option, you can use a microwave, though the texture of the crust won’t be as crisp.
Tips for Perfect Empanadas:
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Flaky Dough: Ensure your butter is cold when mixing it into the flour. Cold butter creates small pockets of air in the dough, which makes the crust flaky and tender. If your kitchen is too warm, you can chill the flour and butter together for a few minutes before starting.
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Don’t Overfill: It’s tempting to load the empanadas with as much filling as possible, but this can make them difficult to seal properly. Stick to about 2 tablespoons of filling per empanada to ensure they stay sealed while baking.
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Use a Fork to Seal the Edges: Crimping the edges with a fork not only adds a decorative touch but also ensures that the empanadas are sealed tightly. If the edges aren’t sealed well, the filling might leak out during baking.
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Experiment with Fillings: Feel free to get creative with your fillings! You can swap the ground beef for ground turkey or chicken, add diced vegetables like bell peppers or spinach, or experiment with different cheeses. The possibilities are endless!
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Make Ahead: If you want to make these empanadas in advance, you can prepare and assemble them the night before. Store them in the fridge or freezer, and bake them the next day. This is a great time-saver for parties or busy evenings.
By following these tips and taking the time to bake them just right, your Beef and Cheese Empanadas will come out crispy, golden, and perfectly delicious every time!
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Beef and Cheese Empanadas: A Perfect Bite-Sized Delight
- Total Time: 1 hour and 25 minutes
- Yield: 8 empanadas 1x
Description
These Beef and Cheese Empanadas are a perfect combination of flaky dough and savory filling. A fun and easy-to-make recipe that’s great for any occasion!
Ingredients
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1 tablespoon olive oil
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1/2 lb (225 g) ground beef
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1/2 small onion, finely chopped
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2 cloves garlic, minced
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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 (optional for spice)
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2 tablespoons tomato paste
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/2 cup (50 g) shredded cheddar cheese (or mozzarella)
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1/4 cup (30 g) chopped green olives (optional, for a salty bite)
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1 tablespoon fresh parsley, chopped
For the dough:
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2 cups (250 g) all-purpose flour
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1/2 teaspoon salt
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1/2 cup (115 g) cold unsalted butter, cubed
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1 large egg, beaten
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1/4 cup (60 ml) cold water
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1 egg, beaten (for egg wash)
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1 tablespoon water
Instructions
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In a large bowl, combine the flour and salt. Add cold butter and work it into the flour until it resembles coarse crumbs.
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Stir in the beaten egg and cold water. Mix until a dough forms. If too dry, add more water, one teaspoon at a time.
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Knead lightly on a floured surface, form into a ball, wrap in plastic, and refrigerate for 30 minutes.
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Heat olive oil in a skillet, add onion and garlic, and cook for 2–3 minutes. Add ground beef, breaking it up, and cook until browned. Drain excess fat.
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Stir in cumin, smoked paprika, chili powder (if using), tomato paste, salt, and pepper. Cook for 2 minutes. Remove from heat and let cool.
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Stir in cheese, olives (optional), and parsley.
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Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
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Roll out chilled dough to 1/8 inch thick. Cut circles using a 4–5-inch cutter.
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Place 2 tablespoons of beef filling in the center of each dough circle. Fold over and seal the edges with a fork.
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Brush with an egg wash (beaten egg and water). Bake for 20–25 minutes or until golden brown.
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Let cool slightly before serving. Enjoy warm!
Notes
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For extra crunch, sprinkle chopped walnuts or almonds on top of the filling before sealing.
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Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
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For a different flavor, substitute cheddar with blue cheese or experiment with other cheese varieties.
- Prep Time: 1 hour
- Cook Time: 25 minutes
Frequently Asked Questions (FAQ)
1. Can I make the dough ahead of time?
Yes! The dough for these Beef and Cheese Empanadas can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to wrap it tightly in plastic wrap to prevent it from drying out. You can also freeze the dough for up to 3 months. When you’re ready to use it, let it thaw in the refrigerator overnight before rolling it out.
2. Can I use a store-bought dough instead of making it from scratch?
Absolutely! If you’re short on time, you can use store-bought empanada dough or puff pastry. Simply follow the same process for filling, sealing, and baking. While homemade dough adds a wonderful buttery, flaky texture, store-bought options will save you time without compromising too much on flavor.
3. Can I use a different type of cheese?
Yes! While cheddar cheese is a popular choice for empanadas, you can easily swap it for other types of cheese depending on your preference. Mozzarella is a great alternative for a milder flavor and gooey texture, while a sharp cheese like Monterey Jack or even a crumbled feta could add more flavor depth. Feel free to get creative with your cheese selection.
4. How can I make these empanadas spicier?
If you like a bit of heat, you can add more chili powder or even toss in some finely chopped jalapeños or other hot peppers to the filling mixture. You could also experiment with adding a pinch of cayenne pepper or a drizzle of hot sauce to the filling before sealing the empanadas. Adjust the heat level according to your taste.