Beef and Cheese Empanadas

I’ve been perfecting empanadas for years, and there’s something magical about that first bite into a golden, flaky crust that gives way to savory beef and melted cheese. You might think making them from scratch is complicated, but I’ll show you why homemade empanadas aren’t just achievable—they’re actually simpler than you’d expect, and the results will completely change how you think about this beloved Latin American comfort food.

Beef and Cheese Empanadas Recipe

I can tell you with absolute certainty that these beef and cheese empanadas will become your new obsession—crispy, golden pastry giving way to a rich, savory filling that hits every comfort food craving you didn’t even know you had.

What makes these special isn’t just the perfectly seasoned ground beef (though that helps), it’s the combination of melted cheese that gets deliciously gooey inside and the homemade dough that’s surprisingly easy to work with and bakes up beautifully flaky.

I’ve been perfecting this recipe for years, tweaking the spice blend and testing different cheeses until I landed on this winning combination that my family literally fights over at dinner.

The moment you bite through that crisp, buttery exterior and taste the warm, cheesy beef filling seasoned with cumin, paprika, and just a hint of garlic, you’ll understand why empanadas are considered the ultimate handheld comfort food.

These beauties are perfect for everything from quick weeknight dinners to party appetizers, and once you see how straightforward the process is—no fancy techniques or hard-to-find ingredients required—you’ll wonder why you ever ordered empanadas from anywhere else.

Ingredients

These empanadas are all about balance—tender, flaky pastry hugging a rich, savory filling that’s equal parts comforting and exciting.

The secret to exceptional empanadas lies in choosing the right ingredients for both components, and trust me, a few smart choices here will make all the difference between good and absolutely crave-worthy.

For the Empanada Dough:

• 2½ cups all-purpose flour – The foundation of your pastry; don’t go for cake flour here, you need that structure
• 1 teaspoon salt – Non-negotiable for flavor depth in the dough
• 6 tablespoons cold butter, cubed – Keep it COLD! This creates those flaky layers we’re after
• 1 large egg – Binds everything together and adds richness
• ⅓ cup ice water – Start with less and add as needed; too much makes tough dough
• 1 tablespoon white vinegar – Chef’s secret! This keeps the dough tender and easier to roll

For the Beef and Cheese Filling:

• 1 pound ground beef (80/20 blend) – Don’t go leaner than 80/20; you need that fat for flavor and moisture
• 1 large yellow onion, finely diced – Sweet onions work beautifully if you have them
• 3 cloves garlic, minced – Fresh only, please! Jarred garlic won’t give you that punch
• 1 teaspoon ground cumin – This is what makes it taste authentically Latin
• 1 teaspoon smoked paprika – Regular paprika works, but smoked adds incredible depth
• ½ teaspoon oregano – Mexican oregano if you can find it, but regular works fine
• Salt and black pepper to taste – Season generously; this filling needs to be bold
• 1 cup shredded cheese – Monterey Jack melts like a dream, but sharp cheddar or a Mexican blend works too
• 2 hard-boiled eggs, chopped (optional) – Traditional touch that adds richness and texture
• ¼ cup beef broth – Keeps the filling moist and adds extra beefy flavor

For Assembly:

• 1 egg, beaten – Your golden, glossy finish starts here
• Vegetable oil for frying – Or use the oven method if you prefer; both work beautifully

How to Make the Best Beef and Cheese Empanadas

• Prepare your empanada dough and let it rest for 30 minutes at room temperature.

This resting period allows the gluten to relax, making the dough easier to roll and preventing it from shrinking back when you’re shaping your empanadas. If using store-bought dough, remove it from the refrigerator 15 minutes early to soften slightly for easier handling.

• Cook the ground beef in a large skillet over medium-high heat, breaking it into small crumbles.

Smaller pieces of beef distribute more evenly in your empanadas and prevent overstuffing. Avoid overcrowding the pan—cook in batches if necessary to guarantee proper browning rather than steaming. The beef should be completely cooked through with no pink remaining, which takes about 6-8 minutes.

• Season the beef with salt, pepper, cumin, and paprika while it’s still hot.

Hot meat absorbs seasonings better than cooled meat, giving you more flavorful filling. Add onions and garlic during the last 2-3 minutes of cooking to prevent burning while making sure they’re fully softened and fragrant.

• Drain excess fat and let the beef mixture cool completely before assembling.

Hot filling will melt your cheese prematurely and make the dough soggy, leading to leaky empanadas. Spread the mixture on a plate and refrigerate for 10-15 minutes to speed up cooling. The filling should feel room temperature or slightly cool to the touch.

• Roll the dough into circles about 5-6 inches in diameter and ⅛-inch thick.

Work with one portion at a time, keeping the rest covered with a damp towel to prevent drying. Roll from the center outward in all directions for even thickness. If the dough springs back, let it rest another 5 minutes—forcing it will create tough empanadas.

• Place 2-3 tablespoons of beef filling and a generous pinch of shredded cheese on one half of each circle.

Less is more here—overstuffing makes sealing difficult and causes bursting during baking. Leave a ¾-inch border around the edges for proper sealing. The cheese should complement, not overwhelm, the beef filling.

• Brush the edges lightly with beaten egg before folding and sealing.

This egg wash acts as glue, making sure your empanadas stay sealed during baking. Use a pastry brush or your finger to apply just enough moisture—too much will make the dough slippery and harder to work with.

• Fold the dough over the filling and press the edges firmly with a fork to seal.

Start sealing from one end and work your way around to prevent air pockets, which can cause uneven baking. Press down firmly enough to create defined fork marks—these grooves help the seal hold during baking and add an attractive rustic appearance.

• Brush the tops with beaten egg and cut 2-3 small slits in each empanada.

The egg wash creates that beautiful golden-brown color you want, while the slits are essential for preventing bursting—they allow steam to escape during baking. Make the cuts about ½-inch long and avoid cutting too deep to prevent filling from leaking out.

• Bake at 400°F for 18-22 minutes until golden brown and crispy.

Place empanadas on a parchment-lined baking sheet with at least 1 inch between each one for even air circulation. They’re done when the tops are deep golden brown and the bottoms sound hollow when lightly tapped. If browning too quickly, reduce temperature to 375°F and continue baking.

• Cool for 5 minutes before serving to avoid molten cheese burns.

The filling will be extremely hot straight from the oven. This brief cooling period allows the juices to settle and the cheese to firm up slightly, making them safer and more enjoyable to eat while still maintaining that perfect warm, melty interior.

Chef Tips

• While mastering the basic technique gets you delicious empanadas, I’ve picked up several professional tricks over the years that’ll take your beef and cheese empanadas from good to restaurant-quality.
• These cooking techniques include chilling your dough between steps and using an egg wash for golden color.
• My favorite pastry tips involve crimping edges with a fork for perfect sealing.

Nutrition

Beef and cheese empanadas provide a balanced combination of protein, carbohydrates, and fats. The nutritional content can vary based on ingredients and preparation methods used.

Nutrient	Amount per Empanada
Calories	285
Total Fat	16g
Saturated Fat	7g
Trans Fat	0g
Cholesterol	45mg
Sodium	420mg
Total Carbohydrates	24g
Dietary Fiber	2g
Total Sugars	1g
Protein	12g
Vitamin A	8% DV
Vitamin C	2% DV
Calcium	15% DV
Iron	12% DV

What You’ll Love About Beef and Cheese Empanadas

These beef and cheese empanadas bring the warm, comforting flavors of Latin America straight to your kitchen, and trust me, once you take that first bite, you’ll understand why they’re such a beloved treat.

The combination of savory seasoned beef and melted cheese wrapped in a golden, flaky pastry creates a perfect handheld meal that’s both satisfying and delicious.

• Perfect for any occasion – Whether you’re hosting a party, need a quick weeknight dinner, or want to impress guests with something special, these empanadas work beautifully as appetizers, main dishes, or even packed lunches that everyone will envy.
• Simple ingredients, amazing results – You don’t need to hunt down exotic ingredients or spend hours in the kitchen because this recipe uses everyday items like ground beef, cheese, and basic spices to create something that tastes like it came from your favorite Latin restaurant.
• Make-ahead friendly – These little pockets of joy freeze beautifully, so you can prepare a big batch on the weekend and have homemade empanadas ready whenever hunger strikes, making busy weeknights feel a lot more manageable.

Frequently Asked Questions

Can Empanadas Be Made Ahead and Frozen for Later?

I absolutely recommend freezing techniques for empanadas as excellent meal prep! I’ll assemble them completely, then freeze on baking sheets before transferring to bags. When you’re ready, bake directly from frozen.

What’s the Best Oil Temperature for Deep Frying Empanadas?

I’ve found the ideal frying temperature is 350-375°F for perfectly crispy empanadas. Most oil types work well, but I prefer vegetable or canola oil. You’ll get golden results without soggy pastry when maintaining this temperature range consistently.

How Do You Prevent Empanada Filling From Leaking During Cooking?

I prevent filling leakage through proper filling techniques—don’t overstuff and leave borders clear. For dough sealing, I crimp edges firmly with a fork and use egg wash to create a tight seal.

Can I Substitute the Beef With Other Meats Like Chicken?

I’d recommend making chicken empanada with seasoned, diced chicken breast or thighs. You can also use pork filling with ground pork, onions, and spices. Both alternatives work perfectly and taste delicious when properly seasoned.

How Long Do Leftover Empanadas Stay Fresh in the Refrigerator?

I’ll share leftover storage tips with you. Empanadas maintain their refrigerator lifespan for three to four days when properly stored in airtight containers. I recommend reheating them thoroughly before eating for best taste and safety.