Description
These Beef & Cheese Empanadas are a perfect combination of savory beef, melty cheese, and golden, flaky crust. Simple to make and bursting with flavor, they’re ideal for parties, snacks, or even a hearty meal. Whether served with a side of salsa or enjoyed on their own, these empanadas are guaranteed to impress!
Ingredients
Scale
- 12 empanada dough rounds (store-bought or homemade)
- 1 lb (450g) ground beef
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- 1 tbsp tomato paste
- 1 cup shredded cheddar or mozzarella cheese
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a skillet over medium heat, cook the ground beef until browned. Add the chopped onion and garlic, cooking until softened.
- Season the beef with smoked paprika, cumin, chili powder, salt, and pepper. Stir in the tomato paste and cook for 2-3 minutes. Remove from heat and let the filling cool.
- Roll out the empanada dough rounds if needed. Place a spoonful of beef filling in the center of each round, then sprinkle with shredded cheese.
- Fold the dough over to form a half-moon shape. Press the edges together firmly and crimp with a fork to seal. Arrange the empanadas on the baking sheet.
- Brush the tops with beaten egg to achieve a golden crust.
- Bake for 20-25 minutes, or until golden brown. Allow to cool slightly before serving.
Notes
- For extra flavor, try adding chopped olives or diced jalapeños to the filling.
- Leftover empanadas can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month. Reheat in the oven for best results.
- Serve with your favorite dipping sauces like salsa, guacamole, or sour cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes