Description
These Beef & Cheese Empanadas are savory hand pies filled with seasoned ground beef and gooey melted cheese, all wrapped in a golden, flaky crust. Perfect as an appetizer, snack, or main dish, these empanadas are easy to make and packed with flavor!
Ingredients
Units
Scale
(Makes 12-14 empanadas)
For the Filling:
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder (optional, for heat)
- 1/4 cup tomato paste
- 1/4 cup water
- 1/2 cup shredded cheddar or Monterey Jack cheese
- Salt and pepper, to taste
For the Dough:
- 2 packages of pre-made empanada dough (or 14–16 pre-cut rounds, available frozen in Latin stores)
- OR
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup ice-cold water
For Assembly:
- 1 egg, beaten (for egg wash)
Instructions
1. Make the Filling:
- In a large skillet over medium heat, cook the ground beef until browned. Drain excess grease.
- Add the chopped onion and garlic to the skillet and sauté until softened, about 3-4 minutes.
- Stir in cumin, smoked paprika, chili powder (if using), tomato paste, and water. Cook for 2-3 minutes until the mixture thickens.
- Remove from heat, let cool slightly, and mix in the shredded cheese. Set aside.
2. Make the Dough (if not using pre-made):
- In a large mixing bowl, whisk together the flour and salt.
- Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add the ice-cold water, mixing until the dough comes together. Wrap in plastic wrap and chill for 30 minutes.
- Roll out the dough on a floured surface to 1/8-inch thick and cut into 5-6 inch circles.
3. Assemble the Empanadas:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Place a spoonful of the beef and cheese filling in the center of each dough round.
- Fold the dough over the filling to form a half-moon shape. Pinch the edges together with your fingers or seal with a fork.
- Arrange the empanadas on the prepared baking sheet. Brush the tops with beaten egg for a golden finish.
4. Bake the Empanadas:
- Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and cooked through.
5. Serve:
- Let the empanadas cool for a few minutes before serving.
- Serve warm with salsa, guacamole, or sour cream for dipping.
Notes
- Freezing Option: Assemble the empanadas and freeze before baking. Bake directly from frozen, adding 5-10 minutes to the cooking time.
- Customize Fillings: Add diced jalapeños, olives, or chopped bell peppers for extra flavor.
- Alternative Cooking Method: Fry the empanadas in hot oil (350°F/175°C) for 2-3 minutes per side until golden brown.