Beef and Cheese Empanadas are little pockets of happiness filled with seasoned ground beef and gooey melted cheese. They have a crispy, golden crust that’s just perfect for holding all that tasty filling inside. These empanadas are great when you’re craving something warm and comforting with a bit of a cheesy twist.
I love making these because they come together quickly, and the smell while they bake is amazing. My secret tip is to add a pinch of smoked paprika and a little onion to the beef mixture—it really kicks up the flavor. The cheese melts just right, making each bite creamy and satisfying.
These empanadas are perfect for sharing at parties or for a cozy snack on a chilly evening. I like to serve them with a simple dipping sauce, like a tangy salsa or a cool yogurt-based dip. Trust me, once you try these, they’ll become a favorite to make again and again!
Key Ingredients & Substitutions
Ground Beef: This is the main flavor of the empanadas. Use lean or medium-fat beef for juiciness. You can swap beef for ground turkey or chicken if you want a lighter option.
Cheddar Cheese: Sharp cheddar adds a nice tang. If you want a milder cheese, Monterey Jack or mozzarella work well too. For a spicy touch, try pepper jack.
Butter in Dough: Cold butter makes the crust flaky. You can use shortening or even coconut oil for a dairy-free alternative, but the texture may be different.
Spices: Cumin and smoked paprika bring warm, earthy flavors. Feel free to skip the chili powder if you prefer less heat or add a pinch of cayenne for extra kick.
How Do I Get the Dough Flaky and Easy to Work With?
Making tender, flaky dough is all about keeping the butter cold and not over-mixing.
- Use cold butter straight from the fridge. Cut it into small cubes and quickly mix it into the flour until it looks like coarse crumbs.
- Add cold water gradually, just until the dough holds together. If you add too much, the dough gets tough.
- Chill the dough for at least 30 minutes before rolling. This relaxes the gluten and keeps the butter from melting too soon.
- Roll gently on a floured surface to prevent sticking, and avoid pressing too hard to keep the dough light.
What’s the Best Way to Seal Empanadas Without the Filling Leaking?
Sealing empanadas well keeps the filling inside and cooks evenly.
- Don’t overfill—about a tablespoon of filling is plenty.
- Brush the edges of the dough with water or beaten egg before folding.
- Press edges together firmly, then crimp with a fork for a tight seal and a decorative edge.
- Handle carefully when moving to the pan or oven to avoid breaks.
Equipment You’ll Need
- Mixing bowls – for combining dough and filling ingredients easily.
- Pastry cutter or fork – helps cut butter into flour for flaky dough.
- Rolling pin – to roll the dough thin and even for perfect empanadas.
- Round cutter (4-5 inches) – cuts the dough into neat circles for empanadas.
- Skillet or frying pan – cooks the beef filling evenly.
- Baking sheet or deep fryer – use a baking sheet for oven-baked empanadas or a fryer/skillet with oil for frying.
- Pastry brush – for brushing egg wash that gives empanadas a nice golden crust.
Flavor Variations & Add-Ins
- Swap ground beef for shredded chicken or pork for a different meaty taste and texture.
- Mix in diced bell peppers or jalapeños for a crunchy or spicy kick inside the filling.
- Use queso fresco or mozzarella cheese instead of cheddar for a milder, creamier melt.
- Add chopped olives or raisins for a sweet and salty twist that balances the savory beef.
Beef and Cheese Empanadas
Ingredients You’ll Need:
For the Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
- 1 egg
- 1/3 cup cold water (more if needed)
For the Filling:
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder (optional)
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped (optional)
- 1 cup sharp cheddar cheese, shredded
For Finishing:
- 1 egg, beaten (for egg wash)
- Oil for frying (if frying), or cooking spray for baking
How Much Time Will You Need?
This recipe takes around 15-20 minutes to prepare and assemble the dough and filling, plus about 30 minutes chilling time for the dough. Cooking time will be 20-25 minutes if baking or about 15 minutes if frying. Overall, plan for about 1 hour from start to finish.
Step-by-Step Instructions:
1. Make the Dough:
In a mixing bowl, whisk together the flour and salt. Add cold butter cubes and use a pastry cutter or your fingers to mix until the mixture looks like coarse crumbs. Beat 1 egg and add it along with cold water, mixing until the dough comes together. Add more water if needed. Form the dough into a ball, wrap in plastic, and refrigerate for at least 30 minutes.
2. Prepare the Filling:
In a skillet over medium heat, sauté the chopped onion and minced garlic until fragrant and translucent. Add the ground beef and cook, breaking it apart, until browned and no longer pink. Stir in cumin, smoked paprika, chili powder (if using), and salt and pepper. Cook for another 2 minutes to blend flavors. Remove from heat and stir in chopped cilantro if you like. Let the filling cool slightly.
3. Assemble the Empanadas:
Roll the chilled dough out on a floured surface until about 1/8 inch thick. Cut out circles roughly 4-5 inches in diameter. Place a heaping tablespoon of the beef filling on one half of each dough circle and sprinkle some shredded cheddar cheese on top. Fold the dough over to cover the filling, then press the edges to seal and crimp with a fork. Brush the empanadas with beaten egg for a nice golden finish.
4. Cook the Empanadas:
To bake: Preheat the oven to 375°F (190°C). Place empanadas on a parchment-lined baking sheet and bake for 20-25 minutes or until golden brown.
To fry: Heat oil in a deep skillet or fryer to 350°F (175°C). Fry empanadas in batches for 3-4 minutes per side until crisp and golden. Drain on paper towels.
5. Serve and Enjoy:
Serve your delicious golden empanadas warm, optionally garnished with fresh cilantro or paired with your favorite dipping sauce. Enjoy the savory, melty filling wrapped in flaky golden crust!
Can I Use Frozen Dough for These Empanadas?
Yes! If you have frozen dough, be sure to thaw it in the fridge overnight and let it come to a manageable temperature before rolling it out. This helps prevent cracking or tearing.
Can I Make These Empanadas Ahead of Time?
Absolutely! Prepare and assemble the empanadas, then freeze them on a baking sheet. Once frozen, transfer to a freezer bag. Bake or fry from frozen—just add a few extra minutes to the cooking time.
How Should I Store Leftover Empanadas?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or regular oven to keep the crust crispy.
Can I Substitute the Cheese?
Definitely! Cheddar is classic, but feel free to use mozzarella, Monterey Jack, or queso fresco for a different flavor or meltiness. Choose a cheese that melts well for best results.