Few foods capture the spirit of comfort, convenience, and bold flavor quite like empanadas. These golden, flaky pastries are beloved throughout Latin America and Spain, with endless variations based on local ingredients and traditions. But one version has universal appeal: the hearty, savory Beef & Cheese Empanada.
Stuffed with seasoned ground beef, melty cheese, and wrapped in a tender, golden pastry, these empanadas are perfect for lunch, dinner, appetizers, or meal prep. Whether you bake them for a lighter twist or fry them for maximum crunch, they’re a hit with kids and adults alike. Plus, they freeze beautifully—making them ideal for make-ahead meals and entertaining.
Why You’ll Love These Beef & Cheese Empanadas
- 🥟 Handheld and portable – Great for snacks, lunch boxes, or parties
- 🧀 Cheesy, meaty filling – Comfort food at its finest
- 🧄 Deep, savory flavor – Spices, aromatics, and melty cheese in every bite
- 🔥 Baked or fried – Flexible based on your taste or health goals
- ❄️ Freezer-friendly – Perfect for batch cooking or make-ahead prep
What Are Empanadas?
Empanadas are filled pastry pockets, typically made by folding dough over a savory or sweet filling and sealing it closed. In Spanish, “empanar” means “to coat with bread,” referring to the dough that wraps the filling.
This Beef & Cheese version draws inspiration from Argentinian, Dominican, and Puerto Rican styles—where the beef is seasoned with garlic, onions, cumin, and a little tomato, and then paired with gooey cheese for a satisfying bite. The dough can be made from scratch or store-bought, depending on how hands-on you want to get.
Ingredients
For the Dough (Homemade Optional):
- 2 ½ cups all-purpose flour
- 1 tsp salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- 1 egg
- ⅓ cup ice water (more as needed)
- 1 tbsp white vinegar
OR use store-bought empanada discs or pie dough for convenience.
For the Beef & Cheese Filling:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- ½ lb (225g) ground beef
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp chili powder (optional for heat)
- Salt and pepper to taste
- 2 tbsp tomato paste
- ¼ cup beef broth or water
- ½ cup shredded cheddar or mozzarella cheese (or a mix)
- Fresh parsley or cilantro, chopped (optional)
For Assembly:
- 1 egg, beaten (for egg wash)
- Additional cheese for topping (optional)
Step-by-Step Instructions
1. Make the Dough (If Homemade)
In a large bowl, whisk flour and salt. Cut in the cold butter until mixture resembles coarse crumbs.
In a small bowl, beat egg with vinegar and ice water. Add gradually to flour mixture, stirring just until dough comes together. Knead briefly, form into a disc, wrap in plastic, and chill for at least 30 minutes.
2. Cook the Beef Filling
Heat olive oil in a skillet over medium heat. Sauté onions until soft, then add garlic and cook for 1 minute.
Add ground beef, breaking it up with a spoon. Cook until browned. Drain excess fat if needed.
Stir in cumin, paprika, chili powder, salt, pepper, and tomato paste. Add broth and cook until mixture is thick but still moist. Cool slightly, then stir in cheese and herbs (if using).
3. Assemble the Empanadas
Roll out dough on a lightly floured surface to 1/8-inch thickness. Cut into 4- to 6-inch circles.
Spoon 1–2 tablespoons of the beef mixture onto one side of each circle. Fold the dough over to create a half-moon shape.
Seal edges by pressing with a fork or crimping by hand. Place on parchment-lined baking sheets.
4. Bake or Fry
To Bake:
Preheat oven to 400°F (200°C). Brush empanadas with egg wash.
Bake for 20–25 minutes or until golden brown.
To Fry:
Heat oil to 350°F (175°C) in a deep pan. Fry empanadas 2–3 at a time until golden and crisp, about 2–3 minutes per side. Drain on paper towels.
Tips for Success
- Let the filling cool before stuffing—it helps prevent soggy dough.
- Don’t overfill—too much filling can cause the empanadas to burst.
- Use firm cheese—melty but not watery cheeses work best.
- Freeze unbaked empanadas on a tray, then store in freezer bags for up to 2 months.
Serving Suggestions
- Serve with chimichurri, garlic aioli, or spicy tomato sauce
- Pair with a simple green salad or rice and beans
- For parties, make mini empanadas for bite-sized treats
- Add a cold beer or glass of red wine to complete the experience
Make It Your Own
- Add veggies: diced bell pepper, olives, corn, or spinach
- Go spicy: mix in jalapeños or hot sauce
- Try other meats: shredded chicken, pork, or plant-based crumbles
- Cheese swap: try pepper jack, Oaxaca, or queso fresco
Storage & Reheating
- Refrigerate: Store in an airtight container up to 4 days.
- Freeze: Freeze baked or unbaked for up to 2 months.
- Reheat: Bake at 350°F until heated through, or air fry for 6–8 minutes at 375°F for crispy results.
Final Thoughts
Beef & Cheese Empanadas are the ultimate crowd-pleasing comfort food—savory, cheesy, golden, and deeply satisfying. Whether you’re hosting a party, prepping make-ahead lunches, or just craving a cozy, homemade treat, these empanadas bring bold flavor and nostalgic charm in every bite. Bake them for a light option or fry for indulgence, but either way—they’re guaranteed to disappear fast.
This is one recipe that belongs in every home cook’s rotation, with infinite ways to customize and enjoy.