Beef and Cheese Empanadas are little pockets of happiness filled with seasoned ground beef and melted cheese, wrapped in a crispy, golden crust. They’re the perfect combination of savory filling and flaky pastry that always makes me want to grab one after just one bite. Whether warm from the oven or served with a side of salsa, these empanadas are a treat anyone can enjoy.
I love making these empanadas for gatherings or just a simple family dinner because they’re easy to share and everyone loves them. One of my favorite things to do is add a little extra cheese inside to get that gooey stretch with every bite. They’re also a great way to sneak in some extra veggies if you want to add a few chopped onions or peppers to the filling. Plus, they freeze well, so I always make a big batch to have on hand whenever a quick meal or snack craving hits.
When I serve these, I like to pair them with a simple salad or some fresh avocado slices on the side. They’re also fantastic with a dollop of sour cream or a tangy salsa for dipping. Whether as an appetizer or a main dish, beef and cheese empanadas bring everyone to the table with smiles and hungry hands. They remind me of festive family dinners filled with laughter and full plates.
Key Ingredients & Substitutions
Ground beef: I like using 80/20 beef for the right fat balance that keeps the filling juicy. If you want a leaner option, try ground turkey or chicken. For a different flavor, ground lamb can also work well.
Cheese: Cheddar melts nicely and adds a mild sharpness. You can swap it for mozzarella for a creamier melt, or pepper jack for a bit of heat. Try mixing cheeses if you want a blend of flavors.
Pie crust: Ready-made pie crusts save time and give a flaky texture. If you prefer homemade dough, look for empanada dough recipes that usually include flour, butter, and a bit of water or milk.
Spices: The cumin, paprika, and chili powder create a warm, smoky flavor. Feel free to adjust amounts or add extras like oregano or cayenne pepper depending on your taste.
How Do You Seal Empanadas Properly to Avoid Leaks?
Sealing empanadas well keeps the filling inside and crust crispy outside. Here’s how I do it:
- After placing filling and cheese on the dough, fold over to make a half-moon shape.
- Press the edges firmly together with your fingers.
- Use a fork to crimp around the edges, pressing down to seal completely.
- Brush the edges lightly with water or beaten egg before sealing for extra stickiness.
This simple process avoids leaks during baking and gives the empanadas their classic ridged edge look.
Equipment You’ll Need
- Large skillet – perfect for cooking the ground beef evenly and mixing in spices.
- Mixing bowl – helps you combine ingredients or hold your filling while assembling.
- Rolling pin – if your dough needs rolling out to get the right thickness and size.
- Round cutter or bowl – makes it easy to cut uniform dough circles for empanadas.
- Baking sheet – for baking the empanadas to golden, crispy perfection.
- Pastry brush – great for brushing egg wash to get that shiny, golden crust.
- Fork – to crimp and seal the empanada edges securely without leaks.
Flavor Variations & Add-Ins
- Swap ground beef for shredded chicken or pork for a different protein twist that’s still tasty and filling.
- Try adding sautéed onions, bell peppers, or diced jalapeños for extra flavor and texture.
- Use queso fresco or Monterey Jack instead of cheddar for a milder, creamy cheese option.
- Mix in a pinch of cinnamon or smoked chipotle powder to the beef for a warm, smoky spice note.
Beef and Cheese Empanadas
Ingredients You’ll Need:
For the Filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- Salt and pepper, to taste
- ¼ cup beef broth or water
- 1 cup shredded cheddar cheese (or your favorite cheese)
For the Dough and Topping:
- 1 package refrigerated pie crusts (usually contains 2 crusts)
- 1 egg, beaten (for egg wash)
- Fresh cilantro or parsley, chopped (optional for garnish)
- Sour cream or salsa, for serving (optional)
Time Needed
This recipe takes about 15 minutes to prepare the filling and assemble the empanadas. Baking time is 20-25 minutes. So, in total, expect around 40 minutes from start to finish—quick and satisfying!
Step-by-Step Instructions:
1. Cook the Beef Filling:
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 3 minutes. Stir in minced garlic and cook for 30 seconds more. Add ground beef and cook until browned, breaking it apart as it cooks, about 6-8 minutes. Season with cumin, smoked paprika, chili powder, salt, and pepper. Pour in the beef broth or water and simmer for 2-3 minutes until most liquid evaporates. Remove from heat and let the mixture cool slightly.
2. Prepare the Dough and Assemble:
Roll out your refrigerated pie crusts on a clean surface and cut them into 4 to 6-inch circles using a bowl or cookie cutter. Place about 2 tablespoons of the beef mixture in the center of each dough circle. Add a generous sprinkle of shredded cheese on top.
3. Seal and Bake the Empanadas:
Fold the dough over the filling to create a half-moon shape. Press the edges firmly together, then crimp all around with a fork to seal. Place the empanadas on a parchment-lined baking sheet. Brush the tops with beaten egg for a golden, shiny finish. Bake in the preheated oven at 400°F (200°C) for 20-25 minutes, or until golden and crispy.
4. Serve and Enjoy:
Let the empanadas cool a few minutes before serving. Garnish with chopped cilantro or parsley if you like, and serve warm with sour cream, salsa, or your favorite dipping sauce. Enjoy every delicious bite!
Can I Use Frozen Pie Crusts Instead of Refrigerated?
Yes! Just make sure to thaw frozen pie crusts in the fridge overnight before using. This helps them roll out smoothly and prevents cracking when folding.
Can I Prepare the Filling Ahead of Time?
Absolutely! You can cook the beef filling and refrigerate it for up to 2 days. When ready to assemble, bring the filling to room temperature or warm slightly for easier handling.
How Do I Store and Reheat Leftover Empanadas?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-12 minutes to keep the crust crispy, or microwave for a softer crust.
Can I Make These Empanadas Gluten-Free?
Yes! Use gluten-free pie crust or dough alternatives available at most grocery stores. Be sure to check all ingredients (like broth) for gluten to keep it safe.
