These homemade cheesy beef empanadas are golden, flaky, and filled with a delicious mixture of seasoned ground beef and melted cheese. Each pastry is baked until beautifully golden on the outside, while the inside stays warm, savory, and cheesy.
They’re perfect for family dinners, parties, lunchboxes, or a satisfying snack any time of day. Made with simple ingredients and an easy homemade dough, these baked empanadas are sure to become a family favorite!
Why You’ll Love These Cheesy Beef Empanadas
- Golden and crispy: The pastry bakes to a beautiful golden finish.
- Flavorful filling: Seasoned ground beef, onion, and garlic make every bite delicious.
- Extra cheesy: Melted mozzarella adds a creamy, stretchy texture.
- Perfect for meal prep: Make them ahead and reheat when needed.
- Great for sharing: Serve them as appetizers, snacks, or a main meal.
Ingredients You’ll Need
For the Dough
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 large egg
- 1/2 cup cold water, plus more if needed
For the Beef Filling
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 tablespoon tomato paste
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
For the Egg Wash
- 1 large egg
- 1 tablespoon milk
How to Make Cheesy Beef and Cheese Empanadas
Step 1: Prepare the Dough
In a large bowl, combine the flour and salt. Add the cold butter and rub it into the flour using your fingertips until the mixture resembles coarse crumbs.
Add the egg and cold water. Mix until a dough forms, adding a little more water if necessary. Knead gently until smooth, then wrap and refrigerate for 30 minutes.
Step 2: Cook the Ground Beef
Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened.
Add the garlic and cook for another 30 seconds. Stir in the ground beef and cook for 6–8 minutes, breaking it apart with a spoon, until fully browned.
Drain any excess grease.
Step 3: Season the Filling
Add the paprika, Italian seasoning, cumin, salt, black pepper, and tomato paste. Stir well and cook for another 2–3 minutes.
Remove the skillet from the heat and let the beef mixture cool. Once slightly cooled, stir in the mozzarella and cheddar cheese.
Step 4: Shape the Empanadas
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll the chilled dough on a lightly floured surface until about 1/8 inch thick. Cut out circles approximately 5–6 inches wide using a round cutter or a small plate.
Place 2–3 tablespoons of filling in the center of each circle, leaving enough space around the edges to seal.
Step 5: Seal the Edges
Fold each dough circle in half over the filling to form a half-moon shape. Press the edges together firmly with your fingers, then seal with a fork or fold the edges into a decorative crimp.
Make sure each empanada is securely sealed so the cheese does not leak out during baking.
Step 6: Brush with Egg Wash
Whisk the egg and milk together in a small bowl. Arrange the empanadas on the prepared baking sheet and brush the tops with egg wash.
For extra steam release, make a tiny slit in the top of each empanada if desired.
Step 7: Bake Until Golden
Bake for 22–28 minutes, or until the empanadas are puffed and golden brown.
Let them rest for 5 minutes before serving, as the filling will be very hot.
Step 8: Serve and Enjoy
Serve the empanadas warm while the cheese is melted and the beef filling is juicy. They pair wonderfully with salsa, sour cream, garlic sauce, or a fresh green salad.
Tips for the Best Empanadas
- Cool the filling first: Hot filling can soften the dough and make sealing difficult.
- Avoid overfilling: Too much filling can cause the pastry to open during baking.
- Seal the edges well: Use a fork or crimp the dough firmly.
- Keep the butter cold: Cold butter helps create a tender, flaky pastry.
- Use freshly shredded cheese: It melts beautifully inside the empanadas.
- Don’t skip the egg wash: It gives the pastry its glossy golden finish.
Variations to Try
- Spicy Beef Empanadas: Add chili flakes or diced jalapeños.
- Beef and Pepper Empanadas: Mix in finely diced bell peppers.
- Three-Cheese Empanadas: Combine mozzarella, cheddar, and Monterey Jack.
- Chicken and Cheese Empanadas: Replace the ground beef with cooked shredded chicken.
- Pizza-Style Empanadas: Add a little pizza sauce, mozzarella, and Italian seasoning.
Frequently Asked Questions
Can I use store-bought dough?
Yes! Refrigerated pie dough or ready-made empanada discs can save time. Follow the package directions and adjust the baking time as needed.
Can I make these empanadas ahead of time?
Absolutely. Prepare and fill the empanadas, then refrigerate them covered for up to 24 hours before baking. Brush with egg wash just before placing them in the oven.
Can I freeze cheesy beef empanadas?
Yes. Freeze the assembled, unbaked empanadas on a tray until firm, then transfer them to a freezer-safe bag. Bake from frozen, adding extra time and checking that the filling reaches a safe temperature.
How do I store leftovers?
Store cooked empanadas in an airtight container in the refrigerator for up to 3–4 days.
How do I reheat empanadas without making them soggy?
Reheat them in a 350°F (175°C) oven for about 8–12 minutes, or until heated through. An air fryer also works well for restoring a crisp exterior.
What cheese works best?
Mozzarella creates a stretchy, melty filling, while cheddar adds a stronger flavor. A combination of both gives the best balance.
Cheesy Beef and Cheese Empanadas
Golden baked pastry pockets filled with seasoned ground beef and gooey melted cheese.
Prep Time
30 min
Cook Time
28 min
Servings
6
Chilling Time: 30 minutes · Total Time: About 1 hour 28 minutes · Yield: 10–12 empanadas
Ingredients
For the dough
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 large egg
- 1/2 cup cold water, plus more if needed
For the filling
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon tomato paste
- 1 cup shredded mozzarella
- 1/2 cup shredded cheddar
For the egg wash
- 1 egg
- 1 tablespoon milk
Instructions
- Mix flour and salt. Rub in cold butter until crumbly.
- Add the egg and cold water. Mix into a dough, knead gently, wrap, and chill for 30 minutes.
- Heat olive oil in a skillet. Cook onion for 3–4 minutes, then add garlic.
- Add ground beef and cook until browned and fully cooked. Drain excess grease.
- Stir in paprika, Italian seasoning, cumin, salt, pepper, and tomato paste. Cook for 2–3 minutes, then cool slightly.
- Mix the mozzarella and cheddar into the cooled beef.
- Preheat oven to 375°F (190°C). Roll dough to 1/8 inch thick and cut into 5–6-inch circles.
- Add 2–3 tablespoons of filling to each circle. Fold over and seal the edges firmly.
- Whisk egg with milk and brush over the empanadas.
- Bake for 22–28 minutes until golden. Rest for 5 minutes before serving.
Notes
- Cool the filling before assembling.
- Seal edges firmly to prevent cheese from leaking.
- Refrigerate leftovers for 3–4 days. Copy Recipe
