Masters of kitchen
Introduction to Beef and Cheese Empanadas
Beef and Cheese Empanadas are one of the most beloved comfort foods around the world. These golden, flaky hand pies are packed with savory beef, melty cheese, and irresistible spices, making them a favorite in countless cultures — from Latin America to Spain and beyond. There’s something timeless about biting into a warm, crispy pastry and discovering a rich, flavorful filling inside.
One of the most popular versions? Beef and cheese. It’s a classic combination that satisfies every craving — hearty, cheesy, and full of flavor.
What makes this beef and cheese empanadas recipe extra special is its balance of simple ingredients and rich, layered flavors. The dough is buttery and tender, the filling deeply savory, and the method surprisingly easy — even for beginners. Plus, you’ll have the flexibility to either bake or fry them depending on your mood!
In this guide, you’ll learn everything you need to master homemade beef and cheese empanadas — from making easy dough, crafting the perfect filling, and baking or frying tips for golden, crispy results.
Why You’ll Love These Beef and Cheese Empanadas
There are a lot of reasons why these beef and cheese empanadas will quickly become a family favorite:
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Family-Friendly and Freezer-Friendly: Make a double batch and freeze half for quick dinners or snacks later.
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Perfect for Parties: Mini empanadas make fantastic appetizers that disappear fast at gatherings.
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Lunchbox Heroes: Pop one into a lunchbox for a hearty midday treat.
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Bake or Fry: Whether you want the healthier baked option or the indulgent fried version, you’re covered.
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Customizable Fillings: Prefer a little spice? Add jalapeños. Want a more traditional touch? Toss in some green olives or chopped boiled egg.
It’s a flexible, flavorful recipe you’ll come back to again and again.
Essential Ingredients for Homemade Beef and Cheese Empanadas
Let’s quickly go over the key players that make these empanadas unforgettable.
Dough Essentials for Beef and Cheese Empanadas
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Flour: All-purpose flour gives the perfect sturdy yet tender texture.
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Butter: Cold butter is crucial — it creates flaky layers as it melts during baking.
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Salt: Balances and enhances flavor.
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Water: Ice-cold water binds the dough without warming the butter.
Tip: The colder your butter and water, the flakier your empanadas!
Beef and Cheese Empanada Filling Highlights
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Ground Beef: Choose 80/20 beef for the right balance of flavor and moisture.
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Onions and Garlic: The aromatic base that builds savory depth.
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Seasonings: Salt, pepper, and optional smoky paprika add layers of taste.
Cheese Choices
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Cheddar: Sharp, rich flavor that melts beautifully.
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Monterey Jack: Mild and extra melty.
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Mozzarella: Offers the classic cheese-pull moment!
Pro Tip: Using a mix of cheeses can make the filling even more irresistible.
Flavor Boosters for the Best Empanadas
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Cumin: Adds a warm, earthy undertone.
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Paprika or Chili Flakes: For a smoky or spicy kick.
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Add-Ins: Diced bell peppers, green olives, or chopped boiled eggs for a Latin American flair.
These thoughtful ingredients work together to create a filling that’s bold, hearty, and downright crave-worthy.
Step-by-Step Guide: How to Make Empanada Dough from Scratch
Making your own empanada dough is easier than you might think — and so worth it.
1: Mix the Dry Ingredients
In a large bowl, whisk together the flour and salt.
2: Cut in the Butter
Add the cold, cubed butter to the flour mixture.
Use a pastry cutter or your fingertips to work it in until the mixture looks like coarse breadcrumbs.
3: Add Water Slowly
Drizzle in the ice-cold water a little at a time, mixing gently until the dough starts to come together.
Helpful Note: If the dough feels dry, add 1 tablespoon of water at a time — but don’t overwork it.
4: Rest the Dough
Shape the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes.
This step relaxes the gluten, making the dough easier to roll out and resulting in a tender, flaky crust.
Crafting the Perfect Beef and Cheese Empanada Filling
This filling comes together quickly but packs serious flavor!
S1: Brown the Beef
Heat a skillet over medium heat.
Add the ground beef and cook until no longer pink, breaking it apart with a spatula.
Tip: Avoid overcooking — you want juicy, not dry beef.
S2: Add Aromatics
Stir in the finely diced onions and minced garlic.
Sauté until fragrant and the onions are translucent.
S3: Season
Add salt, pepper, cumin, and paprika (if using).
Mix thoroughly and cook for another minute to bloom the spices.
S4: Cool and Add Cheese
Remove the skillet from the heat.
Let the mixture cool slightly before stirring in the shredded cheese.
Important: If there’s a lot of grease, drain it before adding the cheese to avoid soggy empanadas.
The result is a savory, cheesy, perfectly seasoned filling ready to be tucked into golden pockets of dough.
How to Assemble Beef and Cheese Empanadas Like a Pro
Now comes the fun part!
1: Rolling Out the Empanada Dough
On a floured surface, roll the chilled dough to about 1/8-inch thickness.
Cut out circles about 4–5 inches in diameter (use a biscuit cutter or small bowl).
2: Fill
Place a spoonful of beef and cheese filling onto one half of each dough circle.
Be careful not to overfill — it makes sealing difficult!
3: Seal
Fold the dough over the filling to create a half-moon shape.
Press the edges together firmly.
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Option 1: Use your fingers to crimp the edges decoratively.
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Option 2: Press with a fork for a simple, rustic seal.
4: Egg Wash
Beat one egg with a splash of water.
Brush the tops of the empanadas with the egg wash.
Bold Tip: Don’t skip the egg wash — it gives your empanadas that gorgeous golden color and a little extra crunch!
At this point, they’re ready to be baked or fried, depending on your preference.
How to Cook Beef and Cheese Empanadas: Bake vs. Fry
When it comes to cooking your beef and cheese empanadas, you have two delicious options: bake or fry. Both methods have their perks!
Baking Method
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Temperature: Preheat your oven to 400°F (200°C).
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Timing: Bake for about 20–25 minutes, until the empanadas are golden and crisp.
Benefits of Baking:
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Healthier — no need for added oil.
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Easier to cook large batches at once.
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Hands-off — just pop them in the oven!
If you’re aiming for a lighter option or hosting a crowd, baking is the way to go.
Frying Method
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Oil Temperature: Heat oil to about 350°F (175°C).
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Fry the empanadas in small batches, about 2–3 minutes per side, until deep golden brown.
Important Tips for Frying:
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Use a thermometer if possible to keep the oil at the right temp.
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Drain fried empanadas on a wire rack or paper towels to remove excess oil.
Quick Tip: Always fry in small batches to keep oil temperature steady. Overcrowding the pan can lead to soggy, greasy empanadas!
Whether you bake or fry, you’re guaranteed a crispy, flaky bite full of cheesy, beefy goodness.
Storage, Freezing, and Reheating Beef and Cheese Empanadas
One of the best things about beef and cheese empanadas? They store and reheat beautifully!
Refrigerating Leftovers
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Store cooled empanadas in an airtight container.
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They’ll stay fresh in the refrigerator for up to 3 days.
Freezing for Later
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Best method: Freeze unbaked empanadas on a baking sheet until firm, then transfer to a freezer bag.
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They’ll keep well for up to 3 months.
Reheating Without Losing Crispiness
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From the fridge: Reheat in a 350°F oven for about 10 minutes.
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From frozen: Bake straight from frozen at 375°F for about 25–30 minutes until golden and heated through.
Pro Tip: Avoid microwaving if you want to keep that beautiful flaky texture.
Serving Suggestions and Creative Twists
Beef and cheese empanadas are delicious on their own, but they shine even brighter with the right sides and dips!
Dipping Sauces
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Chimichurri: Herbaceous and tangy — a classic pairing.
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Spicy Aioli: Creamy with a touch of heat.
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Salsa Verde: Bright and zesty, perfect for balancing the richness.
Side Ideas
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Toss together a simple green salad with lemon vinaigrette.
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Serve with roasted vegetables for a hearty meal.
Fun Twist: Mini Empanadas
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Make smaller versions for party appetizers — they’re always a hit and easy to grab and go!
Let your creativity lead the way. There’s no wrong way to enjoy these!
FAQs About Beef and Cheese Empanadas
Can I use store-bought dough for empanadas?
Absolutely! Puff pastry or pie dough works in a pinch, though homemade dough gives the best flavor and texture.
What is the best cheese for empanadas?
Look for cheeses that melt easily. Sharp cheddar, Monterey Jack, or mozzarella are all excellent choices.
How do you keep empanadas from getting soggy?
Always cool your filling before assembling and avoid overstuffing — both help keep the crust crisp and flaky.
Can I air-fry empanadas?
Yes! Air fry at 375°F for about 10–12 minutes, flipping halfway through, until golden and crispy.
Are empanadas better baked or fried?
It really depends! Baking is healthier and easier for batches, but frying gives that unforgettable crispy crunch.
Final Thoughts: Why You’ll Love Making Beef and Cheese Empanadas at Home
There’s something incredibly satisfying about making beef and cheese empanadas from scratch — the tender dough, the savory filling, the first warm, flaky bite. Once you master this simple recipe, the possibilities for variations are endless!
Feel free to experiment with different cheeses, spices, and fillings to make these empanadas truly your own.
And if you share them with family and friends, don’t be surprised when you’re asked to make them again (and again).
Beef and Cheese Empanadas Recipe
Equipment
- Mixing bowls
- Rolling Pin
- Baking sheet
- Parchment paper
- Skillet
- 4-inch round cutter
Ingredients
For the Dough:
- 3 cups all-purpose flour
- ½ cup cold unsalted butter cubed
- ¾ cup ice water
- 1 tsp salt
For the Filling:
- 1 lb ground beef
- 1 cup shredded cheese mozzarella or cheddar
- 1 onion diced
- 2 cloves garlic minced
- 1 tsp cumin
- Salt and pepper to taste
For Assembly:
- 1 egg for egg wash
Instructions
Prepare the Dough:
- In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water, stirring until dough forms. Wrap in plastic; chill for 1 hour.
Make the Filling:
- In a skillet, cook ground beef over medium heat until browned. Add onion, garlic, cumin, salt, and pepper. Cook until onion is soft. Let cool, then mix in cheese.
Assemble Empanadas:
- Roll out dough on a floured surface to ⅛ inch thickness. Cut out rounds with a 4-inch cutter. Place filling in the center of each round, fold over, and seal edges with a fork.
Cook:
- Preheat oven to 400°F. Place empanadas on a parchment-lined baking sheet. Brush with egg wash. Bake for 20-25 minutes, or until golden.
- Serve hot with your choice of dipping sauce.
Notes
- Freezing Instructions: Unbaked empanadas can be frozen for up to 3 months. Bake from frozen, adding a few extra minutes to the cooking time.
- Variations: Feel free to add olives, hard-boiled eggs, or bell peppers to the filling for extra flavor.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for the dough.