Cheesy Beef Empanadas

Cheesy Beef Empanadas (Makes ~12)

Ingredients

Empanada Dough

• 3 cups all-purpose flour

• 1 tsp salt

• ½ cup cold butter, cubed

• 1 egg

• ¾ cup cold water (more if needed)

(Shortcut: store-bought empanada discs work great.)

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Beef & Cheese Filling

• 1 lb ground beef

• 1 tbsp olive oil

• ½ onion, finely diced

• 2 cloves garlic, minced

• 1 tsp cumin

• 1 tsp paprika

• ½ tsp chili powder (optional)

• Salt & pepper to taste

• ½ cup tomato sauce or crushed tomatoes

• 1½ cups shredded cheese
  (mozzarella + cheddar, or queso Oaxaca, Monterey Jack)

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Make the Dough

1. Mix flour and salt

2. Cut in butter until crumbly

3. Add egg and water, mix until dough forms

4. Wrap and chill 30 minutes

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Make the Filling

1. Heat oil in skillet

2. Sauté onion until soft

3. Add garlic, then beef—cook until browned

4. Stir in spices, salt, pepper, tomato sauce

5. Simmer 5–10 minutes until thick

6. Cool completely (important!)

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Assemble

1. Roll dough and cut 5–6 inch circles

2. Add 2 tbsp beef filling + cheese

3. Fold, seal edges with fork or crimp

4. Chill empanadas 15 minutes (helps prevent leaks)

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Bake or Fry

Bake (Crispy & Lighter)

• Brush with egg wash

• Bake at 400°F / 205°C for 20–25 minutes

Fry (Golden & Extra Crunchy)

• Fry at 350°F / 175°C for 3–4 minutes per side

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Pro Tips

• Keep filling thick and cool = no soggy empanadas

• Don’t overfill (tempting, but dangerous)

• Add diced olives, jalapeños, or raisins for a classic twist

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Serve With

• Chimichurri

• Salsa roja or verde

• Sour cream or crema

• Hot sauce 🔥

Want these:

• Air-fried

• Gluten-free

• Spicy Mexican or Argentine style

• Freezer-friendly batch