Savory Beef and Cheese Empanadas Recipe

Beef and Cheese Empanadas are handheld pockets of comfort that work beautifully for lunch, dinner, or party platters.

These savory pastries have roots in Latin American cuisine but have become favorites worldwide because they're satisfying and fun to eat.

The golden, flaky exterior gives way to a warm, hearty filling that makes every bite feel like a celebration.

Whether you need something for a casual weeknight meal or want to impress guests at a gathering, this recipe delivers both convenience and flavor.

The best part is how adaptable they are to different occasions and appetites.

Making them from scratch is easier than you might expect, and the results taste absolutely amazing.

Give this recipe a shot, and you'll soon understand why people love these delicious treats so much.

Why Beef and Cheese Empanadas Are Golden Goodness

• Family Meal Champion: These empanadas are perfect for bringing everyone together, with a crowd-pleasing filling that kids and adults both adore.
• Versatile Cooking Option: Choose between baking or frying, making this recipe super flexible for different kitchen preferences and equipment.
• Make-Ahead Captivating: The dough can be prepared in advance, and the filling can be made earlier, which helps simplify meal planning and reduces day-of cooking stress.
• Handheld Happiness: These portable pastries are great for picnics, packed lunches, game day snacks, or casual gatherings with friends – no utensils required!

Beef and Cheese Empanada Ingredients Breakdown

• 2 ½ Cups All-Purpose Flour: The foundation of your empanada shell that creates a tender, flaky pastry perfect for holding your savory filling.
• ½ Teaspoon Salt: Enhances the overall flavor and helps balance the dough’s richness.
• ½ Cup Cold Butter: Cubed butter that ensures a light, crispy texture when chilled and worked into the flour.
• 1 Egg: Binds the dough together and adds richness to your pastry.
• ⅓ Cup Cold Water: Helps bring the dough to the right consistency without overworking it.
• 1 Tablespoon White Vinegar: A secret weapon that helps tenderize the dough, making it extra flaky.

• 1 Tablespoon Olive Oil: Creates a smooth base for cooking your flavorful beef mixture.
• ½ Pound Ground Beef: The star protein that provides a hearty and satisfying filling.
• ½ Small Onion, 2 Cloves Garlic: Aromatic ingredients that build a deep, complex flavor foundation.
• Spice Blend (Salt, Black Pepper, Smoked Paprika, Cumin, Red Pepper Flakes): A carefully balanced mix that brings warmth and depth to your beef filling.
• 2 Tablespoons Tomato Paste: Concentrates the flavor and adds a rich, slightly tangy note.
• ¼ Cup Beef Broth: Keeps the filling moist and intensifies the meaty flavor.
• ½ Cup Shredded Cheese: Melts beautifully, creating pockets of gooey deliciousness in your empanadas.

• 1 Egg: Beaten for a golden, glossy egg wash that gives your empanadas a professional finish.

Tools & Pastry Gear for Empanadas

• Large Mixing Bowl: Perfect for combining flour, butter, and other ingredients without making a mess.
• Pastry Cutter or Fingers: Essential for breaking down cold butter into the flour mixture, creating those delicate crumbs.
• Rolling Pin: Helps roll out the dough to the perfect ⅛-inch thickness for tender, crispy empanadas.
• Round Cutter (4-5 inch): Helps cut precise dough circles for consistent empanada size.
• Baking Sheet: Provides a stable surface for baking empanadas until golden brown.
• Parchment Paper: Prevents sticking and makes cleanup a breeze.
• Spatula: Great for breaking up ground beef and stirring ingredients in the pan.
• Fork or Crimper: Creates a classic sealed edge for the empanadas.
• Pastry Brush: Helps apply egg wash for a beautiful golden finish.
• Large Pan: Perfect for sautéing onions, garlic, and cooking the beef filling.

Easy Way to Prepare Beef and Cheese Empanadas

Pro Tips for Crisp Pastry and Savory Filling

• Refrigerate the pastry for 30 minutes to help it become firmer and easier to handle, ensuring a flakier crust that won’t tear when you shape the empanadas.
• Use only one teaspoon of beef mixture to avoid leaks and ensure the empanadas seal properly, creating a neat and tidy pocket of deliciousness.
• Press the edges firmly with a fork or crimp by hand to create a tight seal that prevents the filling from escaping during baking or frying.
• Let the beef mixture cool completely before filling the empanadas to prevent soggy dough and ensure a crisp, golden exterior.
• Try both baking and frying methods to discover your preferred texture – baking creates a lighter crust, while frying delivers a crispier, more traditional result.

Empanada Variations You’ll Enjoy

• Vegetarian Bean Variation: Replace ground beef with black beans and diced bell peppers for a hearty plant-based filling that keeps the same delicious texture and spice profile.
• Gluten-Free Adaptation: Swap wheat flour with a blend of almond and rice flour to create a tender, crisp empanada crust that accommodates gluten-sensitive diets.
• Spicy Chorizo Swap: Substitute ground beef with spicy chorizo sausage, adding extra paprika and a dash of hot sauce for an intense, bold flavor experience.
• Chicken Alternative: Use ground chicken instead of beef, mixing in some chopped green chilies and reducing cumin for a lighter protein option that still delivers rich taste.

Serving Beef and Cheese Empanadas Warm

• Serve with Fresh Sides: Pair these empanadas with a crisp green salad or tangy coleslaw to balance the rich, meaty filling.
• Sauce Selections: Drizzle chimichurri, salsa verde, or spicy tomato sauce over the empanadas for an extra flavor kick that complements the beef and cheese.
• Temperature Tips: Serve warm straight from the oven or let cool for 5-10 minutes so the filling sets and doesn’t burn your mouth – they’re delicious at room temperature too.
• Wine and Drink Pairings: Match these empanadas with a bold Malbec from Argentina, a cold beer like a lager, or a zesty sangria to enhance the meal’s Latin-inspired flavors.

Reheating Empanadas While Keeping Them Crisp

• Store leftover empanadas in an airtight container in the refrigerator for up to 3-4 days. Separate layers with parchment paper to prevent sticking.
• Warm refrigerated empanadas at 350°F for 10-12 minutes. Place on a baking sheet and cover loosely with foil to keep the pastry crisp and prevent drying out.
• Wrap individual empanadas tightly in plastic wrap, then place in a freezer bag. Freeze uncooked or cooked empanadas for up to 2 months. Thaw overnight in the refrigerator before reheating.
• For best results, reheat frozen or refrigerated empanadas in the oven or air fryer at 375°F for 12-15 minutes. This method helps restore the original crispy texture better than microwave reheating.

Beef and Cheese Empanadas FAQs for Easy Help

Beef and Cheese Empanadas Recipe

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4.7 from 37 reviews

• Total Time: 55-65 minutes (baking) or 37-43 minutes (frying)
• Yield: 8 1x

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Description

Warm, golden beef and cheese empanadas straight from my kitchen remind me of family gatherings in Argentina. Crispy pastry pockets packed with seasoned ground beef and melted cheese make perfect handheld snacks for sharing with friends or enjoying as a quick meal.

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Ingredients

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Primary Ingredients:

• ½ pound ground beef
• 2 ½ cups all-purpose flour
• ½ cup shredded cheese

Filling and Seasoning Ingredients:

• ½ small onion
• 2 cloves garlic
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ½ teaspoon cumin
• ¼ teaspoon red pepper flakes
• 2 tablespoons tomato paste
• ¼ cup beef broth

Supporting Ingredients:

• ½ teaspoon salt
• 1 egg
• ½ cup cold butter
• ⅓ cup cold water
• 1 tablespoon white vinegar
• 1 tablespoon olive oil
• 1 egg (for egg wash)
• Oil (for frying)

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Instructions

1. Mix flour and salt in a large mixing bowl, creating a smooth dry base for your dough.
2. Incorporate cold butter into the flour mixture using your fingertips until it resembles coarse breadcrumbs.
3. Whisk egg, water, and vinegar together, then pour into the flour mixture to form a soft dough.
4. Knead the dough gently for 2-3 minutes until it becomes cohesive and smooth.
5. Wrap the dough in plastic and refrigerate for 30 minutes to rest and firm up.
6. Heat olive oil in a skillet over medium heat, then sauté finely chopped onions until translucent.
7. Add minced garlic and cook for 1 minute, releasing its aromatic flavors.
8. Introduce ground beef to the pan, breaking it apart with a spatula and cooking until completely browned.
9. Stir in tomato paste, cumin, paprika, salt, and pepper, creating a rich and flavorful filling.
10. Remove the meat mixture from heat and let it cool for 5-10 minutes.
11. Fold shredded cheese into the cooled beef mixture, ensuring even distribution.
12. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
13. Roll out the chilled dough to ⅛-inch thickness on a lightly floured surface.
14. Cut 4-5 inch circles from the rolled dough using a round cutter.
15. Place 1 tablespoon of beef and cheese filling in the center of each dough circle.
16. Carefully fold the dough over the filling, creating a half-moon shape and sealing edges with a fork.
17. Brush the empanadas with beaten egg to achieve a golden, glossy finish.
18. Arrange empanadas on the prepared baking sheet, spacing them slightly apart.
19. Bake for 20-25 minutes until the pastry turns golden brown and crisp.
20. Alternatively, heat oil to 350°F (175°C) and deep-fry empanadas for 2-3 minutes until crispy.
21. Let empanadas rest for 5 minutes before serving with your favorite dipping sauce.

Notes

• Chill the dough for at least 30 minutes to make it easier to handle and prevent shrinking during baking.
• Use cold butter and work quickly to keep the pastry flaky and tender.
• For a gluten-free version, substitute the wheat flour with a combination of almond and rice flour.
• Experiment with different cheeses like queso fresco or manchego for unique flavor variations.

• Prep Time: 35-40 minutes
• Cook Time: 20-25 minutes (baking) or 2-3 minutes (frying)
• Category: Beef
• Method: Baking
• Cuisine: Latin American

Nutrition

• Serving Size: 8
• Calories: 270 kcal
• Sugar: 1 g
• Sodium: 210 mg
• Fat: 16 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.2 g
• Carbohydrates: 20 g
• Fiber: 1.5 g
• Protein: 12 g
• Cholesterol: 75 mg