Description
Cheesy Beef Empanadas are savory hand pies filled with seasoned ground beef, melty cheese, and aromatic spices, all wrapped in a golden, flaky pastry. These easy-to-make pockets are perfect for parties, lunchboxes, or a fun dinner the whole family will love. Serve with salsa, sour cream, or guacamole for dipping.
Ingredients
Scale
Filling
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup tomato sauce
- 1 cup shredded cheddar or Monterey Jack cheese
Dough & Finishing
- 1 package (14 oz) refrigerated pie crusts or empanada dough discs (thawed)
- 1 egg, beaten (for egg wash)
- Oil spray or melted butter (optional for brushing)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Cook the Beef Mixture: In a skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is softened, about 6–8 minutes. Ensure to break up the beef for even cooking.
- Add Seasonings and Simmer: Stir in the minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper. Then add tomato sauce and let the mixture simmer for 2–3 minutes to blend the flavors well. Remove from heat and let it cool slightly.
- Incorporate Cheese: Once the beef mixture has cooled a bit, fold in the shredded cheddar or Monterey Jack cheese, mixing evenly.
- Prepare the Dough: If needed, roll out the refrigerated pie crusts or empanada dough discs to about 4- to 5-inch diameter circles suitable for folding.
- Fill and Seal: Spoon about 2 tablespoons of the beef and cheese filling onto the center of each dough circle. Fold the dough over to form a crescent shape and press the edges firmly with a fork to seal tightly and prevent leaking during baking.
- Apply Egg Wash: Place the empanadas on the prepared baking sheet and brush the tops with the beaten egg to achieve a beautiful golden brown finish when baked. Optionally, you may also lightly brush with melted butter or oil spray for sheen and extra crispness.
- Bake: Bake in the preheated oven for 18–22 minutes or until the empanadas are golden brown and cooked through.
- Cool and Serve: Allow the empanadas to cool slightly before serving. They pair wonderfully with salsa, sour cream, or guacamole for dipping.
Notes
- You can make the beef filling ahead of time and refrigerate it for up to 2 days, making this recipe convenient for meal prep.
- Substitute pie crust with puff pastry if you prefer an extra flaky texture in your empanadas.
- For a spicy kick, add chopped jalapeños or a splash of hot sauce to the beef filling.
