Beef & Cheese Empanadas Recipe

I’m sharing my Beef And Cheese Empanadas, filled with seasoned ground beef and gooey melted cheese tucked into crisp golden pockets that always spark curiosity.

I can’t stop thinking about my Beef And Cheese Empanadas. The way seasoned ground beef meets gooey shredded cheddar cheese in a crisp little pocket is ridiculous, every bite pops with flavor and you kind of want more even before you’re finished.

I thought empanadas were fussy but this version surprised me, and i’ve kept a couple of shortcuts that actually improve the texture, no fancy tools required. They’re perfect for weeknights or game day, or when friends drop by unannounced, you won’t believe how fast they vanish.

Try one and you’ll know exactly why i keep making them.

Ingredients

• All-purpose flour: Makes the dough, mostly carbs and little fiber, can be filling not nutritious
• Butter or lard: Adds flaky richness, lots of saturated fat, helps browning and mouthfeel
• Ground beef: Main source of protein and iron, adds savory fat, makes it hearty
• Cheese: Melts into gooey pockets, adds calcium and protein, also salty and rich
• Onion: Gives sweetness and depth when cooked, small fiber and vitamin C
• Garlic: Punchy aroma, tiny calories but big flavor, may help heart health
• Red bell pepper: Adds sweet crunch, vitamin C and color, lighter than meat
• Spices (cumin, paprika, chili): Layer smoky and warm notes, no calories, make it savory and spicy

Ingredient Quantities

• 3 cups all-purpose flour
• 1 tsp fine salt
• 1/2 cup (1 stick) cold unsalted butter cubed or 1/2 cup lard/vegetable shortening
• 2 large eggs
• 3/4 cup ice water
• 1 tbsp white or apple cider vinegar (optional)
• 1 lb (450 g) ground beef
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup red bell pepper, finely chopped (optional)
• 2 tbsp tomato paste
• 1/4 cup beef broth or water
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1 tsp dried oregano
• salt and black pepper to taste
• 1 cup shredded cheddar or Monterey Jack cheese
• 2 tbsp chopped fresh cilantro or parsley (optional)
• 2 tbsp vegetable oil
• additional oil for frying or brushing, if desired

How to Make this

1. Make the dough: in a big bowl stir together 3 cups all purpose flour and 1 tsp fine salt, then cut in 1/2 cup cold unsalted butter (or lard/shortening) with a pastry cutter or fingers until the mix looks like coarse crumbs with some pea sized bits. Whisk 1 egg with 3/4 cup ice water and 1 tbsp vinegar (optional) and add to the flour just until it comes together, dont overwork it. Shape into a disc, wrap and chill at least 30 minutes.

2. While the dough chills make the filling: heat 2 tbsp vegetable oil in a skillet over medium high. Cook 1 medium finely chopped yellow onion and 1/2 cup finely chopped red bell pepper (if using) until soft, about 4 to 5 minutes. Add 2 minced garlic cloves, cook 30 seconds.

3. Add 1 lb ground beef, break it up and brown until no pink remains. Stir in 2 tbsp tomato paste, 1/4 cup beef broth or water, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, 1 tsp dried oregano and salt and black pepper to taste. Simmer until the mix is thick and most liquid is gone, 5 to 8 minutes. Taste and adjust seasoning.

4. Remove filling from heat and let cool a little so it doesnt steam the dough. Stir in 1 cup shredded cheddar or Monterey Jack and 2 tbsp chopped cilantro or parsley if using. Cooling is key or your empanadas get soggy inside.

5. Preheat oven to 400 F if you plan to bake, or heat oil to 350 F for frying. If baking, beat the second egg to use as an egg wash; if frying you can brush with a little oil instead.

6. Roll and cut: on a lightly floured surface roll chilled dough to about 1/8 inch thick. Cut rounds about 4 to 6 inches across (a bowl or large cookie cutter works). Re roll scraps as needed.

7. Assemble: put about 1 to 2 tablespoons of filling in the center of each circle (dont overfill), fold into a half moon and press edges to seal. Brush edge with the beaten egg or a little water before sealing to help it stick. Crimp edges with a fork or twist the rim for a prettier seal, and poke a small steam hole if baking.

8. Cook: To bake, place on a parchment lined sheet, brush with egg wash or a little oil and bake 18 to 22 minutes until golden and crisp. To fry, fry a few at a time in hot oil until golden, about 2 to 3 minutes per side, then drain on paper towels. Let rest a couple minutes so the cheese sets.

9. Serve warm with your favorite salsa, sour cream or chimichurri. Leftovers keep well in the fridge, and you can freeze uncooked empanadas on a tray then bag them for quick baking later.

10. Quick tips: use ice water and cold fat for a flaky crust, chill dough so it rolls easier, avoid overfilling, cool the filling before stuffing, and if baking straight from frozen add a few extra minutes to the bake time.

Equipment Needed

1. Large mixing bowl
2. Pastry cutter or your fingers (cold hands work fine)
3. Whisk (for the egg wash and to mix the water)
4. Measuring cups and spoons
5. Rolling pin
6. 4 to 6 inch round cutter or a large bowl to cut circles
7. 10 to 12 inch skillet and a wooden spoon for the beef filling
8. Baking sheet and parchment paper (if baking)
9. Deep pot or heavy skillet for frying plus a slotted spoon or tongs and a candy/thermometer for oil temp

FAQ

Beef & Cheese Empanadas Recipe Substitutions and Variations

• 3 cups all-purpose flour: swap for pastry flour if you want a flakier, more tender crust, or use a 1:1 gluten-free all-purpose blend (may need a little extra water).
• 1/2 cup cold unsalted butter (or lard/shortening): use chilled vegetable shortening or solid coconut oil, or for a quick cheat use 2 store-bought pie crusts — they work fine.
• 1 lb ground beef: substitute ground turkey, chicken or pork for a lighter filling, or use 1 lb plant-based ground “beef” to make it vegetarian; season more if the meat is lean.
• 1 cup shredded cheddar or Monterey Jack: swap with mozzarella for milder melt, pepper jack if you want heat, or crumble queso fresco/cotija for a saltier, crumbly finish.

Pro Tips

1) Keep everything cold and dont overwork the dough. Cold butter or lard and ice water are the secret to a flaky crust, so work fast, stop as soon as it holds together, then chill. If you want a shortcut grate the cold butter instead of cutting it, it mixes faster and stays colder.

2) Dry, well cooled filling is a must. Let the meat cool before stuffing so it wont steam the dough, and if the mix seems wet blot it with a paper towel or stir in a tablespoon or two of breadcrumbs or extra cheese to bind it. Taste and fix the seasoning while its hot so you dont end up with bland empanadas.

3) Dont overfill and seal well. Use modest spoonfuls, brush the rim with egg or a little water, then crimp or fork-seal firmly. Poke a tiny vent if baking so they dont burst, but dont make a giant hole that leaks cheese.

4) Match the cooking method to your goal. Fry in small batches at a steady temp so they brown evenly, or bake with a light oil or egg wash for even color and less mess. If you freeze them, flash-freeze on a tray then bag; bake from frozen but add a few minutes and keep an eye on browning.

5) Small flavor hacks that help a lot. Brown the beef well and let the onions caramelize for depth, add a splash of vinegar or Worcestershire to brighten the filling, and grate cheese fresh so it melts better. If you like extra crispness brush a little oil on baked empanadas right before they go in.