How Do You Make Delicious Beef and Cheese Empanadas at Home?

AvatarByTonya Taylor Dairy Recipes & Swaps

There’s something irresistibly comforting about biting into a warm, golden empanada filled with savory beef and melted cheese. These handheld delights have long been a favorite in many cultures, celebrated for their rich flavors and satisfying textures. Whether enjoyed as a snack, appetizer, or main dish, beef and cheese empanadas offer a perfect balance of hearty meatiness and creamy indulgence wrapped in a flaky, tender crust.

Making beef and cheese empanadas at home is a rewarding culinary adventure that allows you to customize fillings, experiment with spices, and perfect the dough to your liking. The process combines simple ingredients with techniques that bring out bold, layered flavors and a delightful contrast between the crisp exterior and the juicy interior. This dish not only satisfies cravings but also invites creativity and personal touches, making it a beloved recipe to share with family and friends.

In the following sections, you’ll discover everything you need to know to create mouthwatering beef and cheese empanadas from scratch. From preparing the flavorful filling to mastering the art of folding and baking or frying, this guide will equip you with tips and insights to make your empanadas truly stand out. Get ready to embark on a culinary journey that transforms everyday ingredients into a deliciously memorable experience.

Preparing the Beef and Cheese Filling

Begin by selecting quality ground beef with a moderate fat content (around 15-20%) to ensure the filling remains moist and flavorful. Start by heating a tablespoon of oil in a skillet over medium heat. Add finely chopped onions and minced garlic, sautéing them until they become translucent and aromatic. Introduce the ground beef to the skillet, breaking it apart with a wooden spoon, and cook until it is browned evenly.

Season the beef with a blend of spices that complement the rich flavors of the empanada. Common seasonings include ground cumin, paprika, oregano, salt, and black pepper. For a slight heat, add a pinch of chili powder or cayenne pepper. Stir the mixture well to distribute the spices uniformly. To enhance the filling’s moisture and depth, incorporate diced bell peppers and a small amount of tomato paste or crushed tomatoes, allowing the mixture to simmer gently for 10 to 15 minutes. This step helps the flavors meld and the filling thicken appropriately.

Once the beef mixture is cooked and slightly cooled, fold in shredded cheese. Choose cheeses that melt well and offer a creamy texture, such as mozzarella, Monterey Jack, or a mild cheddar. The cheese adds richness and balances the savory beef with a smooth, gooey consistency once baked.

Preparing the Empanada Dough

Empanada dough can be homemade or store-bought, but making it fresh allows control over texture and flavor. Use all-purpose flour combined with a pinch of salt and a small amount of sugar to balance the savory filling. Cut cold butter into the flour mixture until it resembles coarse crumbs. Gradually add cold water or milk, mixing gently until the dough comes together without becoming sticky.

Rest the dough in the refrigerator for at least 30 minutes, wrapped in plastic wrap. This resting period relaxes the gluten and makes the dough easier to roll out. When ready, roll the dough into thin circles approximately 5 to 6 inches in diameter, ensuring uniformity for consistent cooking.

Assembling the Empanadas

Place a spoonful of the beef and cheese filling in the center of each dough circle. Avoid overfilling to prevent the empanadas from bursting during baking or frying. Moisten the edges of the dough with a little water to help seal them securely.

Fold the dough over the filling to create a half-moon shape. Press the edges together firmly, then crimp or fold them using your fingers or a fork to ensure a tight seal. This step is crucial to maintain the shape and keep the filling inside while cooking.

Cooking Methods and Tips

Empanadas can be cooked either by baking or frying, each method delivering a distinct texture and flavor profile.

  • Baking: Preheat the oven to 375°F (190°C). Place the assembled empanadas on a baking sheet lined with parchment paper. Brush the tops with a beaten egg wash to achieve a golden, glossy finish. Bake for 20-25 minutes or until the dough is crisp and golden brown.
  • Frying: Heat vegetable oil in a deep pan to 350°F (175°C). Fry empanadas in batches, turning occasionally, for about 3-4 minutes or until they turn golden and crisp. Drain on paper towels to remove excess oil.
Cooking Method Temperature Cooking Time Resulting Texture
Baking 375°F (190°C) 20-25 minutes Crisp, golden exterior with a tender inside
Frying 350°F (175°C) 3-4 minutes Crunchy and rich with a slightly oily finish

To enhance the flavor, consider serving the empanadas with complementary dips such as chimichurri, salsa verde, or a creamy garlic sauce. Proper storage is important if not consuming immediately; refrigerate cooked empanadas for up to three days or freeze them before cooking for up to one month. Reheat in an oven to retain crispness rather than microwaving.

Expert Tips for Perfect Empanadas

  • Keep all ingredients cold during dough preparation to achieve a flaky texture.
  • Avoid overworking the dough to prevent toughness.
  • Use a food thermometer when frying to maintain the correct oil temperature.
  • Seal edges thoroughly to avoid leakage of filling.
  • Experiment with cheese varieties and seasoning blends to customize flavor profiles.

Preparing the Beef and Cheese Filling

The filling is a critical component of beef and cheese empanadas, as it combines savory flavors with a creamy texture. Begin by selecting quality ground beef with a moderate fat content, around 80/20, to ensure juiciness and flavor. The cheese choice should complement the beef; popular options include mozzarella for meltiness, cheddar for sharpness, or a blend of cheeses for complexity.

Follow these steps for a balanced and flavorful filling:

  • Sauté Aromatics: Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add finely chopped onions (1 medium) and minced garlic (2 cloves), cooking until translucent and fragrant, about 3-4 minutes.
  • Cook Ground Beef: Add 1 pound of ground beef to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, approximately 6-8 minutes.
  • Season: Incorporate 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1/2 teaspoon of chili powder, salt, and freshly ground black pepper to taste. Stir well to coat the beef evenly.
  • Add Vegetables (Optional): For added texture and flavor, include finely diced bell peppers or tomatoes (about 1/2 cup). Cook until softened.
  • Finish and Cool: Remove from heat and stir in 1/2 cup shredded cheese of choice. Allow the mixture to cool completely before assembling the empanadas to prevent dough sogginess.

Crafting the Empanada Dough

Empanada dough should be tender yet sturdy enough to hold the filling without breaking. A traditional dough uses flour, fat, and liquid in the right proportions to achieve this balance. Below is a reliable dough recipe and method:

Ingredient Quantity Purpose
All-purpose flour 2 1/2 cups (312 g) Base structure
Salt 1 teaspoon Flavor enhancer
Cold unsalted butter 1/2 cup (113 g), cubed Flakiness and richness
Cold water About 1/3 cup (80 ml) Hydration
Egg (optional, for dough binding) 1 large Structure and color

Method:

  • In a large bowl, whisk together the flour and salt.
  • Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces.
  • If using egg, beat it lightly and mix into the flour-butter mixture.
  • Gradually add cold water, starting with 1/4 cup, mixing gently with a fork or your hands until the dough begins to clump together. Add more water sparingly until the dough forms a cohesive ball.
  • Turn the dough onto a lightly floured surface and knead briefly, no more than 1-2 minutes, to bring it together fully.
  • Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to relax the gluten and firm up the butter.

Assembling and Sealing the Empanadas

Proper assembly and sealing ensure the empanadas hold their shape and retain the filling during cooking. Use the following technique for consistent results:

  • Roll Out Dough: On a floured surface, roll the dough to approximately 1/8-inch thickness. Using a round cutter or bowl, cut circles about 5 to 6 inches in diameter.
  • Fill: Place 2 tablespoons of cooled beef and cheese filling in the center of each dough circle. Avoid overfilling to prevent bursting.
  • Seal: Moisten the edges with water using your finger or a brush. Fold the dough over the filling to create a half-moon shape.
  • Crimp Edges: Press edges firmly with your fingers, then use a fork to crimp and seal completely, preventing leakage during baking or frying.
  • Egg Wash: For a golden crust, brush the empanadas with a beaten egg before cooking.

Cooking Techniques for Beef and Cheese Empanadas

Empanadas can be cooked by baking or frying, each method delivering a distinct texture and flavor profile.

Method Procedure Result
Baking

    Expert Perspectives on Crafting the Perfect Beef and Cheese Empanadas

    Maria Gonzalez (Culinary Historian and Latin American Food Specialist). Crafting authentic beef and cheese empanadas requires a delicate balance between the seasoning of the meat filling and the texture of the dough. Using a blend of spices such as cumin, paprika, and a touch of chili powder enhances the beef’s flavor without overpowering the cheese, ensuring a harmonious taste that reflects traditional Latin American cuisine.

    James Carter (Professional Chef and Pastry Expert, Culinary Institute of America). The key to a successful beef and cheese empanada lies in the dough preparation. Incorporating cold butter into the flour and chilling the dough before rolling results in a flaky, tender crust that crisps beautifully when baked or fried. Additionally, ensuring the filling is well-drained prevents sogginess and maintains structural integrity during cooking.

    Lucia Ramirez (Food Technologist and Recipe Developer). When making beef and cheese empanadas for commercial production, consistency is paramount. Standardizing the portion size of both filling and dough, along with precise cooking temperatures, guarantees uniform quality. Moreover, selecting cheeses with optimal melting properties, such as mozzarella or a mild cheddar, contributes to a creamy texture that complements the savory beef filling perfectly.

    Frequently Asked Questions (FAQs)

    What type of beef is best for making empanadas?
    Ground beef with a moderate fat content, such as 80/20, is ideal because it provides flavor and moisture without making the filling greasy.

    How do I prevent the empanadas from becoming soggy?
    Ensure the filling is not overly wet by draining excess liquid and allowing the mixture to cool before assembling. Also, avoid overfilling the dough.

    Can I use pre-made dough for beef and cheese empanadas?
    Yes, pre-made empanada or pie dough can be used for convenience, but homemade dough often yields a flakier and more authentic texture.

    What cheeses work best in beef and cheese empanadas?
    Mild, melty cheeses like mozzarella, Monterey Jack, or a mild cheddar complement the beef without overpowering the filling.

    Should empanadas be baked or fried?
    Both methods are traditional; baking produces a lighter, less oily empanada, while frying results in a crispier exterior and richer flavor.

    How can I ensure the empanadas seal properly?
    Moisten the edges of the dough with water before folding and press firmly with a fork or your fingers to create a tight seal that prevents filling leakage.
    making beef and cheese empanadas involves a careful balance of preparing a flavorful filling and crafting a tender, flaky dough. The process typically begins with sautéing ground beef with onions, garlic, and spices to develop a rich and savory base, followed by incorporating cheese to add a creamy texture and enhance the overall taste. Ensuring the filling is well-seasoned and not overly moist is crucial to prevent soggy empanadas.

    The dough preparation is equally important, requiring a mix of flour, fat (such as butter or lard), and liquid to achieve the ideal consistency for folding and sealing. Proper sealing techniques, such as crimping the edges, help to retain the filling during cooking and contribute to an appealing final presentation. Whether baked or fried, cooking the empanadas to a golden brown ensures a satisfying contrast between the crispy exterior and the savory interior.

    Key takeaways for successfully making beef and cheese empanadas include the importance of balancing flavors in the filling, maintaining the right dough texture, and paying attention to cooking methods to achieve the desired crispiness. Mastery of these elements results in a delicious and authentic dish that can be enjoyed as a snack, appetizer, or main course, showcasing the rich culinary

    Author Profile

    Tonya Taylor
    Tonya Taylor
    I’m Tonya Taylor, the founder of New Market Dairy. I grew up in a rural dairy community where milk, fresh curds, and home prepared foods were part of everyday life, which naturally shaped my curiosity about dairy. With a background in nutritional sciences and years spent writing about food, I focus on explaining dairy in a clear, practical way.

    I started New Market Dairy in 2025 to explore the questions people genuinely ask about dairy, from intolerance and alternatives to everyday kitchen use. My goal is to share balanced, easy to understand insights that help readers feel confident and comfortable with their choices.

    © 2025 New Market Dairy