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Beef and cheese empanadas combine the rich flavors of seasoned ground beef with gooey, melted cheddar cheese, all encased in a flaky, golden crust. Each bite delivers a perfect balance of hearty, savory filling and crisp, buttery pastry. Whether baked or fried to perfection, this dish is a crowd-pleaser that works as an appetizer, snack, or satisfying meal.
Table of Contents
- Why Make These Beef And Cheese Empanadas?
- Everything You Need for Beef And Cheese Empanadas
- How To Make Beef And Cheese Empanadas Step by Step
- A Bit of History: The Origin of Empanadas
- Common Mistakes to Avoid
- Easy Ingredient Swaps and Substitutions
- Expert Tips and Pro Shortcuts
Why Make These Beef And Cheese Empanadas?
- Effortless yet impressive: These beef and cheese empanadas come together quickly with the help of refrigerated pie crusts or pre-made empanada dough. Their professional-quality appearance and flavor will make you look like a gourmet chef!
- Versatile cooking methods: You can bake them for a crispy crust or fry them for an extra golden finish. This flexibility lets you choose the method that fits your time and preference.
- Perfect for any occasion: Whether you’re hosting a dinner party, packing a lunch, or making a quick family meal, these empanadas deliver hearty satisfaction. They’re also easy to transport, making them ideal for picnics or potlucks.
- Customizable and freezer-friendly: These empanadas can be prepared in advance and frozen for later. Simply heat them up when needed for a hassle-free, homemade meal that tastes fresh.
Everything You Need for Beef And Cheese Empanadas
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 package (10 oz) refrigerated pie crusts or empanada dough
- 1 egg, beaten (for egg wash)
- Oil for frying (optional)
The combination of ground beef and shredded cheddar cheese creates the signature savory and creamy filling these empanadas are known for. The addition of spices like cumin and paprika adds warmth and depth, creating a rich and satisfying flavor profile.
How To Make Beef And Cheese Empanadas Step by Step
- Heat a large skillet over medium heat and add the ground beef. Cook, breaking it apart with a wooden spoon, until browned, about 5-7 minutes.
- Add the finely chopped onion and minced garlic to the skillet. Continue cooking until the onion becomes translucent and fragrant, about 3-4 minutes.
- Season the mixture with ground cumin, paprika, salt, and pepper, stirring to combine. Remove from heat and allow the filling to cool slightly before incorporating the cheese.
- Once cooled, stir the shredded cheddar cheese into the meat mixture until thoroughly combined. This step ensures the cheese doesn’t melt prematurely.
- Preheat your oven to 400°F (200°C) if you plan on baking the empanadas. Alternatively, prepare a deep skillet with oil for frying over medium-high heat.
- On a lightly floured surface, roll out the pie crusts or empanada dough. Cut the dough into circles about 4-5 inches in diameter using a round cutter or the rim of a bowl.
- Spoon about 2 tablespoons of the beef and cheese mixture into the center of each dough circle. Take care not to overfill them, as this can cause them to burst during cooking.
- Fold each dough circle over to create a half-moon shape, and press the edges firmly to seal. Use a fork to crimp the edges, adding a decorative touch that also ensures they stay closed.
- If baking, arrange the empanadas on a parchment-lined baking sheet. Brush the tops with beaten egg and bake for 20-25 minutes or until evenly golden brown.
- If frying, carefully place the empanadas into the hot oil in small batches. Fry until golden brown, about 3-4 minutes per side, and then drain on paper towels before serving.
A Bit of History: The Origin of Empanadas
Empanadas are believed to have originated in Spain and Portugal, with their name derived from the Spanish word “empanar,” meaning to wrap or coat in bread. Over time, they grew in popularity across Latin America, with each region developing its own variations of fillings and preparation methods.
Makes mixing dough and batters effortless — a kitchen game-changer
Perfect for searing and baking — this recipe needs even heat distribution
Today, they are celebrated globally for their versatile, portable design and flavorful fillings. Beef and cheese empanadas are a particularly popular option, offering a comforting combination of protein and dairy wrapped in a satisfying crust.
Common Mistakes to Avoid
- Overfilling: Adding too much filling can cause the empanadas to burst during cooking. Stick to about 2 tablespoons per empanada for the best results.
- Skipping the egg wash: The egg wash is essential for achieving a perfectly golden-brown crust when baking. Don’t forget this step for an appealing finish.
- Insufficient sealing: If the edges aren’t properly sealed, the filling may leak out during cooking. Use a fork to crimp the edges tightly for a secure seal.
Easy Ingredient Swaps and Substitutions
- Ground turkey or chicken: Swap the ground beef for turkey or chicken for a leaner filling. The flavor will be slightly lighter but equally satisfying.
- Monterey Jack cheese: Use Monterey Jack instead of cheddar for a milder and creamier cheese filling. This works particularly well for those who prefer a less sharp flavor.
- Homemade dough: If you don’t have access to refrigerated pie crusts, use homemade empanada dough. This allows for more control over thickness and flavor, though it requires extra preparation time.
Expert Tips and Pro Shortcuts
- Chill the dough before filling: Cold dough is easier to handle and less likely to tear. Place the cut circles back in the fridge for a few minutes if they become too soft.
- Use a dough press: If you’re making a large batch, a dough press can speed up the sealing process. It also ensures uniform shapes and edges.
- Freeze before baking or frying: Assemble the empanadas and freeze them uncooked for up to 3 months. Bake or fry directly from frozen, adding a few extra minutes to the cooking time.
- Serve with dipping sauces: Pair your beef and cheese empanadas with salsa, chimichurri, or even a spicy aioli for added flavor and variety.
Beef And Cheese Empanadas
Ingredients
Method
- In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes.
- Add the chopped onion and minced garlic to the skillet, cooking until the onion becomes translucent, about 3-4 minutes.
- Stir in the cumin, paprika, salt, and pepper, mixing well to combine. Remove from heat and let cool slightly.
- Once the meat mixture has cooled, stir in the shredded cheddar cheese until well combined.
- Preheat your oven to 400°F (200°C) if baking the empanadas.
- On a lightly floured surface, roll out the pie crusts or empanada dough. Cut into circles (about 4-5 inches in diameter).
- Place about 2 tablespoons of the beef and cheese mixture in the center of each circle.
- Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
- If baking, place the empanadas on a parchment-lined baking sheet, brush with the beaten egg, and bake for 20-25 minutes or until golden brown.
- If frying, heat oil in a deep skillet over medium-high heat. Fry the empanadas in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
Notes
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Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
