Irresistible Beef & Cheese Empanadas: Your New Favorite Comfort Food

There are some dishes that just speak to your soul, and for me, it’s these incredible Beef & Cheese Empanadas. I remember the first time I tasted a truly authentic empanada – a golden, crispy pastry shell giving way to a savory, spiced filling. It was a revelation! I was at a bustling street fair, and the aroma alone was enough to draw me in. That moment sparked a mission to recreate that magic in my own kitchen, striving for that perfect balance of tender, flaky crust and a deeply flavorful, cheesy center. After many delicious attempts, I’ve finally perfected a recipe that brings that same warmth and joy to every bite. These aren’t just pastries; they’re little pockets of happiness, a culinary hug that’s perfect for any occasion.

Why You’ll Love This

• Ultimate Comfort: These Beef & Cheese Empanadas are the epitome of comfort food, offering a savory, satisfying experience that warms you from the inside out.
• Perfectly Portable: Whether for a picnic, a lunchbox, or a party appetizer, these empanadas are wonderfully easy to hold and enjoy on the go.
• Flavor Fusion: The rich, spiced ground beef filling perfectly complements the gooey melted cheddar and Monterey Jack cheeses, creating an explosion of flavor in every bite.
• Impressive Yet Approachable: While they look sophisticated, the process of making these empanadas is surprisingly straightforward, making them a great project for home cooks of all skill levels.
• Crowd-Pleasing Perfection: Seriously, who can resist a warm, crispy empanada? They disappear quickly at gatherings!

I once hosted a dinner party where my notoriously picky nephew, who usually turns his nose up at anything “new,” cautiously picked up one of these Beef & Cheese Empanadas. He took a small bite, his eyes widened, and before I knew it, he was reaching for another, then another! Seeing him devour them with such enthusiasm, his face smeared with a bit of cheese, was truly the best compliment. It proved to me that these little pockets of deliciousness have a universal appeal that even the most discerning palates can’t deny.

What Makes It Special

• Buttery, Flaky Dough: Our homemade dough uses cold unsalted butter and an egg, ensuring a tender, rich, and incredibly flaky crust that is far superior to store-bought options.
• Rich, Savory Beef Filling: High-quality ground beef is seasoned with fragrant dried oregano, warm ground cumin, and smoky paprika, creating a deeply aromatic and satisfying base.
• Tangy Kick from Pickled Jalapeños: The subtle heat and bright tang of chopped pickled jalapeños cut through the richness of the beef and cheese, adding an exciting layer of flavor.
• Melted Cheese Perfection: A generous blend of sharp cheddar and creamy Monterey Jack melts into a gooey, irresistible center, binding the savory filling together.
• Fresh Aromatic Finish: A sprinkle of fresh cilantro provides a vibrant, fresh counterpoint to the rich, baked flavors.

Making It Happen

Let’s dive into creating these delightful Beef & Cheese Empanadas. The journey begins with our beautiful, pliable dough. In a large bowl, whisk together your all-purpose flour, baking powder, and a touch of kosher salt. Now, the magic trick for a flaky crust: cut in very cold, cubed unsalted butter. You can use your hands, quickly working the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining. This ensures those lovely pockets of steam that make the crust so tender. Next, beat in a large egg and pour in 3/4 cup of water, mixing gently with a wooden spoon until a cohesive dough forms.

Turn this soft dough out onto a lightly floured surface. Resist the urge to overwork it; a gentle knead for about 5 minutes, just until it’s smooth and elastic, is all it needs. Wrap it snugly in plastic wrap and let it chill in the refrigerator for at least an hour. This resting period is crucial – it allows the gluten to relax, making the dough easier to roll and ensuring a more tender finished product. You can even make this dough a day ahead!

While your dough is relaxing, it’s time to build the incredibly flavorful filling. Preheat your oven to a cozy 400°F (200°C) and line two large baking sheets with parchment paper, preparing them for your golden treasures. In a large skillet, warm a tablespoon of extra-virgin olive oil over medium heat. Add your finely chopped yellow onion and let it soften, stirring occasionally, until it’s beautifully translucent and fragrant, about 7 minutes. Then, stir in the finely chopped garlic for just a minute more until its aroma fills your kitchen. Now, add your ground beef, breaking it up with a wooden spoon as it cooks until it’s no longer pink, about 5 minutes. Drain off any excess fat – we want flavor, not grease!

Return the pan to medium heat and stir in the tomato paste, letting it meld with the beef. This step deepens the flavor wonderfully. Sprinkle in the dried oregano, ground cumin, and paprika, then season generously with kosher salt and freshly ground black pepper. Finally, stir in the chopped pickled jalapeños and chopped tomatoes, cooking for about 3 minutes until everything is warmed through and beautifully combined. Let this savory filling cool slightly; you don’t want it to melt your dough prematurely.

Now for the assembly! Retrieve your chilled dough and divide it in half. On a lightly floured surface, roll out one half to about 1/4 inch thick. Using a 4.5-inch round cookie cutter, cut out as many circles as you can. Gather the scraps, re-roll them once, and cut out more rounds. Repeat this process with the second half of your dough.

Take one dough round and lightly moisten the outer edge with a touch of water – this helps seal the empanada. Spoon about two tablespoons of your delicious beef filling into the center, then generously top it with the shredded cheddar and Monterey Jack cheeses. Fold the dough in half over the filling, creating a perfect half-moon shape. Using the tines of a fork, firmly crimp the edges together to seal in all that goodness. Repeat this joyous process with the remaining dough and filling.

In a small bowl, whisk a large egg with a splash of water to create an egg wash. Arrange your beautiful empanadas on the prepared baking sheets and brush them with the egg wash. This will give them that gorgeous, golden-brown sheen. Bake them until they are gloriously golden, crispy, and the filling is bubbling and warmed through, which typically takes about 25 minutes. Once out of the oven, garnish with fresh cilantro and serve immediately with a dollop of cool sour cream. Pure bliss!

You Must Know

• Chilling is Key for Dough: Don’t skip the refrigeration step for the dough. Cold dough is easier to handle and results in a flakier crust.
• Don’t Overfill: While tempting, overfilling your empanadas can lead to them bursting during baking, losing that precious filling.
• Seal Them Well: Ensure the edges are firmly crimped with a fork to prevent any leaks of the delicious cheese and beef filling.
• Egg Wash for Golden Finish: Brushing with egg wash isn’t just for looks; it helps the crust become beautifully golden and slightly crispy.
• Cool the Filling: Allowing the beef filling to cool slightly before assembling prevents the dough from becoming soft and difficult to work with.

Serving Ideas

These Beef & Cheese Empanadas are incredibly versatile. They make a fantastic appetizer for a party, a hearty snack, or even a main course with a light side. Serve them alongside a crisp green salad with a zesty vinaigrette, or a simple black bean and corn salsa for a fresh contrast. For drinks, a cold Mexican lager or a crisp Sauvignon Blanc would be delightful pairings, cutting through the richness of the beef and cheese.

Make It Different

• Spice It Up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the beef filling for an extra fiery kick.
• Veggie Boost: Incorporate finely diced bell peppers, corn, or black olives into the filling for added texture and nutrients.
• Cheesy Variations: Experiment with different cheeses! A blend of Oaxaca and Colby Jack or even a smoky provolone would be delicious.
• Gluten-Free Option: For a gluten-free version, use a high-quality store-bought gluten-free pie crust dough or a specially formulated gluten-free empanada dough.
• Chicken or Pork: Substitute ground chicken or pork for the beef, adjusting cooking times as needed, for a different flavor profile.
• Herbal Infusion: Add fresh herbs like parsley or oregano to the filling for a brighter, fresher taste.

Storage and Reheating Recipe Tips

To store any leftover Beef & Cheese Empanadas, allow them to cool completely, then place them in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze unbaked empanadas on a baking sheet until solid, then transfer them to a freezer-safe bag for up to 3 months. When ready to bake, you can bake them directly from frozen, adding a few extra minutes to the baking time.

To reheat baked empanadas, the best method is in an oven or air fryer. Preheat your oven to 350°F (175°C) and bake for 10-15 minutes, or until heated through and crispy. An air fryer at 325°F (160°C) for 5-7 minutes also works wonderfully to restore their crispy exterior. Avoid the microwave, as it can make the crust soggy.

Success Tips

• Keep Ingredients Cold: For the flakiest dough, ensure your butter and water are very cold. You can even chill your flour if your kitchen is warm.
• Don’t Overmix the Dough: Overmixing develops too much gluten, leading to a tough crust. Mix just until combined.
• Uniform Filling: Try to distribute the filling evenly among your empanadas for consistent cooking and flavor.
• Test One First: If you’re unsure about your oven’s temperature or the exact cooking time, bake one empanada first to check for doneness and adjust as needed.
• Serving Temperature: While delicious warm, letting them cool slightly after baking prevents burns from the hot, gooey cheese and allows the flavors to meld beautifully.

Frequently Asked Questions (FAQ)

Q: Can I make the dough ahead of time?
A: Absolutely! The dough can be made up to 24 hours in advance and stored in the refrigerator. This actually helps develop the flavor and makes it easier to work with.

Q: What if I don’t have a round cookie cutter?
A: No problem! You can use the rim of a large glass or even a clean, empty can to cut out your dough rounds. Just make sure the edges are relatively clean.

Q: Can these empanadas be fried instead of baked?
A: Yes, they can! If you prefer a fried empanada, heat about 2-3 inches of vegetable oil in a heavy-bottomed pot to 350°F (175°C). Fry the empanadas in batches until golden brown and cooked through, about 3-5 minutes per side. Drain on a wire rack set over paper towels.

Q: How do I prevent the empanadas from opening during baking?
A: The key is a good seal! Make sure the edges are slightly moistened with water before folding, and then crimp them firmly with a fork, pressing down well to ensure they’re sealed tightly.

Q: Can I use pre-made dough?
A: While homemade dough truly elevates these Beef & Cheese Empanadas, you can certainly use store-bought pie crust or empanada discs for a quicker option. Just be aware the texture might be slightly different.

Equipment

• Large bowl
• Pastry cutter (optional)
• Wooden spoon
• Plastic wrap
• Rolling pin
• 4.5″ round cookie cutter
• Large skillet
• 2 large baking sheets
• Parchment paper
• Small bowl
• Fork

Ingredients

Dough

• 3 cups (360 g.) all-purpose flour, plus more for surface
• 1 tsp. baking powder
• 1 tsp. kosher salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1 large egg
• 3/4 cup water

Filling & Assembly

• 1 Tbsp. extra-virgin olive oil
• 1 yellow onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 lb. ground beef
• 1 Tbsp. tomato paste
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 1/2 tsp. paprika
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1/2 cup chopped pickled jalapeños
• 1/2 cup chopped tomatoes
• All-purpose flour, for dusting
• 1 1/4 cups shredded cheddar
• 1 1/4 cups shredded Monterey Jack
• 1 large egg, for egg wash
• Splash of water, for egg wash
• Chopped fresh cilantro, for serving
• Sour cream, for serving

Directions

Dough

1. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
2. Add the cold unsalted butter cubes to the dry ingredients. Using your hands or a pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
3. Add the large egg and 3/4 cup of water. Mix with a wooden spoon until a shaggy dough forms and just comes together.
4. Turn the dough out onto a lightly floured surface. Knead the dough gently for about 5 minutes, or until it is smooth and elastic. Be careful not to overwork it.
5. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, or preferably overnight.

Filling & Assembly

1. Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper and set aside.
2. In a large skillet, heat the extra-virgin olive oil over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until it has softened and become translucent, about 7 minutes.
3. Add the finely chopped garlic to the skillet and cook, stirring, for about 1 minute more until fragrant.
4. Add the ground beef to the skillet. Cook, breaking the meat up with a wooden spoon, until it is no longer pink, which takes about 5 minutes. Drain off any excess fat from the skillet.
5. Return the pan to medium heat. Stir the tomato paste into the cooked beef, ensuring it’s well combined.
6. Add the dried oregano, ground cumin, and paprika to the beef mixture. Season generously with kosher salt and freshly ground black pepper to your taste.
7. Stir in the chopped pickled jalapeños and chopped tomatoes. Cook, stirring occasionally, for about 3 minutes, or until the mixture is warmed through and the flavors have melded. Remove from heat and let the filling cool slightly.
8. Turn the chilled dough out onto a lightly floured surface and divide it in half.
9. Roll out one half of the dough to about 1/4 inch thickness. Using a 4.5-inch round cookie cutter, cut out rounds of dough. Gather the scraps, re-roll them once, and cut out more rounds. Repeat this process with the remaining half of the dough.
10. Lightly moisten the outer edge of a dough round with a small amount of water. Place about 2 tablespoons of the cooled beef filling in the center of the round.
11. Top the filling generously with a blend of shredded cheddar and Monterey Jack cheeses.
12. Carefully fold the dough in half over the filling, creating a half-moon shape. Using the tines of a fork, firmly crimp the edges of the empanada together to seal it securely. Repeat with the remaining filling and dough rounds.
13. In a small bowl, beat the remaining large egg with a splash of water to create an egg wash.
14. Arrange the assembled empanadas on the prepared baking sheets. Brush the tops of the empanadas evenly with the egg wash.
15. Bake the empanadas for approximately 25 minutes, or until they are beautifully golden brown and the filling is warmed through and bubbly.
16. Once baked, top the Beef & Cheese Empanadas with chopped fresh cilantro and serve immediately with a side of cool sour cream.