Sizzling Homemade Beef and Cheese Empanadas Recipe

My kitchen adventure with these beef and cheese empanadas started during a spontaneous culinary experiment.

Crispy pastry edges and savory fillings make this dish an instant crowd-pleaser.

Argentinian cuisine inspires these delectable hand-held treasures packed with rich, meaty goodness.

Each bite promises a delightful blend of tender ground beef and melted cheese.

Traditional recipes often require complex techniques, but this version simplifies the process beautifully.

Home cooks can easily master these irresistible pockets of flavor without stress.

You’ll want to bookmark this recipe for your next dinner celebration.

Instructions for Baking or Frying Beef and Cheese Empanadas

Step 1: Craft Flavorful Filling

• Ground beef
• Onions
• Garlic
• Cumin
• Paprika
• Salt
• Pepper
• Green olives
• Raisins
• Cheese

Heat oil in a skillet over medium heat. Saute onions and garlic until soft and fragrant. Add ground beef and break apart with a spoon. Sprinkle in cumin, paprika, salt, and pepper. Cook until beef browns completely. Toss in chopped green olives and raisins for a zesty surprise. Let mixture cool slightly, then fold in cheese until melted and blended.

Step 2: Create Tender Dough

• Flour
• Salt
• Cold butter
• Cold water

Mix flour and salt in a large bowl. Cut cold butter into flour using fingers or pastry cutter until mixture looks like coarse crumbs. Slowly add cold water and blend until dough forms. Knead on floured surface for 5 minutes until smooth. Wrap in plastic and refrigerate for 30 minutes.

Step 3: Shape Delicious Parcels

Preheat oven to 375°F. Roll out dough to 1/8 inch thickness. Cut into 4-inch circles. Spoon beef filling onto each dough circle. Fold dough over to create half-moon shape. Pinch edges firmly and crimp with fork for a beautiful seal.

Step 4: Bake to Golden Perfection

Place empanadas on parchment-lined baking sheet. Brush tops with beaten egg. Bake for 20-25 minutes until golden brown and crispy.

Step 5: Serve and Delight

Allow empanadas to cool briefly. Pair with salsa, guacamole, or tangy dipping sauce. Enjoy as appetizers or main course!

Cooking Tips for Crisp Shells and Juicy Fillings

• Customize Your Filling: Swap ground beef with chicken, turkey, or plant-based alternatives to create diverse flavor profiles and accommodate different dietary preferences.
• Perfect Dough Consistency: Keep butter and water ice-cold to ensure a flaky, tender crust that provides the ideal texture for your empanadas.
• Prevent Soggy Bottoms: Place empanadas on a preheated baking sheet or pizza stone to maintain a crisp bottom and prevent moisture from making the dough soft.
• Seal Tightly for Success: Press edges firmly with a fork and avoid overfilling to prevent leaks and ensure each empanada stays intact during baking.
• Enhance Flavor Depth: Add a splash of red wine or a pinch of smoked paprika to the beef mixture for an extra layer of richness and complexity.

Storing and Warming Beef and Cheese Empanadas After Serving

• Store leftover empanadas in an airtight container for up to 3-4 days in the refrigerator. Separate layers with parchment paper to prevent sticking.
• Wrap individual empanadas tightly in plastic wrap, then place in a freezer bag. Frozen empanadas can last up to 2 months for maximum flavor and texture.
• Preheat oven to 350°F. Place empanadas on a baking sheet and warm for 10-12 minutes until crispy and heated through. Avoid microwave to maintain crispness.
• Warm empanadas in a lightly oiled skillet over medium heat for 3-4 minutes per side, creating a crisp exterior and warm, gooey filling.

Serve Beef and Cheese Empanadas with These Sauces and Sides

• Blend fresh parsley, garlic, olive oil, and red wine vinegar for a bright, herbal sauce that cuts through the rich beef and cheese filling.
• Select a medium-bodied red wine with fruity undertones that complements the empanadas' savory profile and enhances the meaty flavors.
• Toss shredded cabbage with lime juice, cilantro, and a touch of honey for a refreshing side that provides crunchy contrast to the warm, cheesy pastries.
• Choose a dark Mexican beer with roasted malt notes that harmonizes beautifully with the beef's deep, spiced characteristics.

Try These Variations to Change Up Beef and Cheese Empanadas

Vegetarian Black Bean Variation: Swap ground beef with seasoned black beans, using similar spices and adding diced bell peppers for extra texture and flavor.

Gluten-Free Empanada Option: Replace wheat flour with gluten-free flour blend, using xanthan gum to help bind the dough and maintain proper consistency.

Spicy Chorizo Alternative: Substitute ground beef with spicy chorizo sausage, adding chopped jalapeños to increase heat and create a more intense flavor profile.

Low-Carb Keto Version: Use almond flour or coconut flour for the dough, replacing traditional pastry with a low-carb alternative, and fill with seasoned ground beef and cheese wrapped in lettuce leaves instead of traditional dough.

Beef and Cheese Empanadas Ready for Snacking or Meals

• Green olives and raisins create an unexpected sweet-savory twist that elevates the traditional beef filling, making each bite delightfully complex and memorable.
• Prepare empanadas in under an hour with simple ingredients, perfect for busy weeknight dinners that satisfy both kids and adults with their handheld, easy-to-eat format.
• Adaptable for various occasions from casual game day gatherings to elegant dinner parties, these empanadas can be served as appetizers or main courses, impressing guests with minimal effort.
• The straightforward dough and filling preparation make this recipe accessible for home cooks of all skill levels, offering a confidence-building culinary experience with professional-looking results.

What to Grab for Beef and Cheese Empanadas

• Ground Beef: Rich, flavorful base for the empanada filling that provides hearty texture and protein.
• Cheese: Adds creamy, melty goodness that binds the filling together.

• Onions, Garlic: Provide deep, savory foundation with aromatic base notes.
• Cumin, Paprika, Salt, Pepper: Classic spice blend that enhances meat's natural flavor.
• Green Olives, Raisins: Optional ingredients that add unexpected tangy and sweet contrast.

• All-Purpose Flour: Standard base for creating the empanada pastry shell.
• Butter (Cold): Ensures flaky, tender texture in the dough.
• Salt: Enhances overall flavor of the pastry.
• Water (Cold): Helps bind the dough ingredients together.

• Egg (for brushing): Creates golden, glossy exterior when baked.

Beef And Cheese Empanadas Recipe

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4.5 from 39 reviews

• Total Time: 55 minutes
• Yield: 8 1x

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Description

Savory beef and cheese empanadas bring South American culinary magic to dinner tables with golden-crusted perfection. Crispy pastry pockets filled with spiced meat and melted cheese promise a delicious journey that satisfies your craving for comfort and flavor.

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Ingredients

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Meat and Cheese Ingredients:

• ½ pound (225 grams) ground beef
• ½ cup (50 grams) shredded cheddar cheese
• ¼ cup (30 grams) chopped green olives
• 1 tablespoon fresh parsley, chopped

Seasoning and Spices:

• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon chili powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons tomato paste
• ½ small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil

Dough and Egg Wash Ingredients:

• 2 cups (250 grams) all-purpose flour
• ½ teaspoon salt
• ½ cup (115 grams) cold unsalted butter, cubed
• 1 large egg, beaten
• ¼ cup (60 milliliters) cold water
• 1 egg, beaten (for egg wash)
• 1 tablespoon water

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Instructions

1. Craft the aromatic beef mixture by sautéing onions and garlic in a skillet until translucent. Add ground beef and crumble while incorporating cumin, paprika, salt, and pepper.
2. Integrate chopped green olives and raisins into the meat, creating a complex flavor profile. Allow the mixture to cool slightly before blending in the cheese until it forms a cohesive, rich filling.
3. Prepare the pastry dough by combining flour and salt in a large mixing bowl. Incorporate cold butter into the dry ingredients, working it until the texture resembles coarse crumbs.
4. Gradually introduce cold water to the flour mixture, kneading until a smooth, elastic dough forms. If the consistency appears dry, add water sparingly.
5. Refrigerate the dough for a minimum of 30 minutes to enhance its malleability and prevent shrinkage during baking.
6. Preheat the oven to 375F (190C) and roll out the chilled dough on a floured surface to approximately 1/8 inch thickness.
7. Cut circular dough shapes using a round cutter or small bowl, aiming for 4-inch diameter pieces.
8. Position a spoonful of beef and cheese filling at the center of each dough circle. Fold the dough into a half-moon shape, sealing edges by firmly pressing and crimping with a fork.
9. Arrange the assembled empanadas on a parchment-lined baking sheet. Brush the surface with beaten egg to achieve a golden, glossy exterior.
10. Bake for 20-25 minutes until the pastry turns a rich golden brown and develops a crisp texture.
11. Allow empanadas to cool briefly before serving. Complement with salsa, guacamole, or a zesty dipping sauce for an enhanced culinary experience.

Notes

• Enhance the flavor by toasting spices briefly before adding to the beef mixture, releasing their full aromatic potential.
• Substitute ground beef with ground turkey or plant-based crumbles for a lighter, healthier alternative that maintains the dish’s delicious profile.
• Keep dough cold throughout preparation to ensure a flaky, tender crust that separates beautifully when baked.
• Freeze unbaked empanadas for up to one month, allowing quick meal preparation by baking directly from frozen state with slight temperature and time adjustment.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Lunch, Snacks, Appetizer
• Method: Baking
• Cuisine: Latin American

Nutrition

• Serving Size: 8
• Calories: 320
• Sugar: 1 g
• Sodium: 360 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 10 g
• Cholesterol: 60 mg