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Beef and Cheese Empanadas

Beef and Cheese Empanadas
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These Beef and Cheese Empanadas feature a savory, seasoned ground beef and melty cheese filling wrapped in a golden, flaky dough. Easy to make at home, they are perfect for any meal and can be customized or frozen for later. Ideal for family dinners, gatherings, or snacks, this recipe balances hearty, creamy flavors with a crisp, golden crust.

Ingredients

Scale

Filling

  • 1 lb lean ground beef
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • Salt and pepper, to taste
  • 1 cup shredded melting cheese (mozzarella, Monterey Jack, or cheddar)

Dough and Assembly

  • 1 package empanada dough or homemade dough (enough for about 12–14 empanadas)
  • 1 egg, beaten (for egg wash)
  • 1 tbsp olive oil (for sautéing)

Instructions

  1. Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant. Add the ground beef, breaking it apart with a spoon, and cook until browned. Stir in cumin, paprika, salt, and pepper for seasoning. Drain excess fat and remove the skillet from heat. Allow the filling to cool slightly.
  2. Add the Cheese: Once the beef mixture has cooled, fold in the shredded cheese evenly to ensure melty, gooey pockets in each empanada.
  3. Assemble the Empanadas: Roll out the empanada dough on a lightly floured surface. Cut out circles 4-6 inches in diameter using a biscuit cutter or glass. Place about 2 tablespoons of filling in the center of each circle. Fold the dough over to form a half-moon shape and press the edges firmly together, crimping to seal completely.
  4. Apply Egg Wash: Brush each empanada with the beaten egg to help create a golden brown and shiny crust when baked.
  5. Bake Until Golden: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and place the empanadas spaced apart. Bake for 20-25 minutes, or until the crust is golden and crisp. For extra shine, optionally brush a second coat of egg wash halfway through baking.

Notes

  • Drain excess fat after cooking the beef to prevent soggy filling.
  • Don’t overfill the empanadas to avoid tearing or leaking during baking.
  • Seal edges well by pressing firmly and crimping tightly.
  • Let dough rest for 10 minutes before rolling to make it easier to handle.
  • Brush with egg wash twice for a more golden, shiny crust.

Nutrition

Keywords: beef empanadas, cheese empanadas, baked empanadas, savory snacks, Latin American appetizers, easy empanadas, family recipe, freezer-friendly empanadas

Find it online: https://eazyummy.com/beef-and-cheese-empanadas/