Hey, friend! Ever bite into something so crispy, cheesy, and packed with flavor that it feels like a mini vacation to a street food market? Let me introduce you to beef & cheese empanadas, a handheld delight that’s like a savory hug in every bite. I whipped these up for a movie night last week, and they vanished faster than my remote during a binge session! Ready to make a snack that’s as fun to eat as it is to prep? Let’s get rolling!
Why These Beef & Cheese Empanadas Are a Total Winner
So, what’s the hype with these empanadas? They’re not just dough pockets—they’re a crisp, savory masterpiece stuffed with juicy beef and gooey cheese. I mean, who can resist that golden, flaky crust? Here’s why this recipe rocks:
- Quick and Tasty: Done in 45 minutes, perfect for snacks or dinners.
- Flavor Explosion: Beef, cheese, and spices create a bold, satisfying bite.
- Portable Perfection: Great for parties, lunches, or on-the-go meals.
- Customizable: Swap fillings or spices to match your vibe.
Ever wonder why empanadas are a global obsession? It’s that perfect combo of crispy dough and hearty filling that makes these beef & cheese empanadas a star.
The Magic of Beef and Cheese
The stars here are ground beef and cheddar cheese, which meld into a savory, melty filling inside a flaky dough. Onions and spices add depth, while a quick bake or fry delivers that golden crunch. I learned the hard way that overfilling makes them burst—less is more! It’s like a taco and a pastry had a delicious baby.
Ingredients You’ll Need
Alright, let’s talk ingredients. This recipe uses simple stuff to create that bold, street-food flavor. Here’s what you’ll grab:
- 1 lb ground beef (80/20 for flavor)
- 2 cups shredded cheddar cheese
- 1 small onion, finely diced
- 1 clove garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder (optional for spice)
- ½ tsp salt
- ¼ tsp black pepper
- 1 package (14 oz) empanada dough (or homemade dough)
- 1 egg, beaten (for egg wash)
- 2 tbsp olive oil (for cooking)
- Optional: 2 tbsp chopped fresh cilantro for garnish 🙂
Substitutions That Work
No ground beef? Use ground turkey or chicken, but beef’s richness is key, IMO. Out of cheddar? Monterey Jack or mozzarella works, though cheddar’s tang is classic. Want it vegetarian? Swap beef for black beans or mushrooms. The key is that savory-cheesy filling, so don’t skip the cheese or spices!
Step-by-Step: How to Make Beef & Cheese Empanadas
Ready to cook? This is so easy, you’ll wonder why you ever bought frozen appetizers. Here’s how to nail it:
Step 1: Cook the Filling
- Heat olive oil in a skillet over medium heat. Add onion and garlic, cooking for 3-4 minutes until soft.
- Add ground beef, cumin, paprika, chili powder, salt, and pepper. Cook for 5-7 minutes until browned, breaking it up with a spoon.
- Remove from heat, let cool slightly, and stir in cheddar cheese until evenly mixed.
Step 2: Assemble the Empanadas
- Preheat oven to 375°F if baking, or heat 2 inches of vegetable oil to 350°F if frying.
- Roll out empanada dough (if homemade) or use pre-cut rounds. Place 2 tbsp filling in the center of each round.
- Fold dough over to form a half-moon, pressing edges with a fork to seal. Brush with egg wash if baking.
Step 3: Cook the Empanadas
- For baking: Place empanadas on a parchment-lined baking sheet. Bake for 20-25 minutes until golden.
- For frying: Fry empanadas in batches for 2-3 minutes per side until crispy and golden. Drain on paper towels.
- Check that the filling is hot and the dough is cooked through.
Step 4: Serve It Up
- Arrange empanadas on a platter and garnish with cilantro for a fresh pop.
- Serve hot with salsa, sour cream, or hot sauce for dipping.
- Dig in and enjoy the crispy, cheesy goodness!
Pro tip: I once overstuffed an empanada, and it popped open like my inbox on a Monday. Use a moderate amount of filling to keep them sealed and crispy!
Tips for Nailing Beef & Cheese Empanadas
Wanna make these empanadas next-level? Here are my go-to tricks:
- Cool the Filling: Let filling cool slightly to avoid soggy dough.
- Seal Tightly: Press dough edges firmly with a fork to prevent leaks.
- Use an Egg Wash: Brush with egg for a shiny, golden crust when baking.
- Don’t Overcrowd: Fry in small batches to keep oil at 350°F for crispiness.
- Serve Hot: Eat right away for max crunch and cheese melt.
Ever wonder why empanadas are so irresistible? It’s the flaky crust and savory filling that make these beef & cheese empanadas a total hit.
Variations to Mix It Up
Bored of the classic? Try these twists to keep things fresh:
Spicy Beef & Cheese Empanadas
Add diced jalapeños or extra chili powder for a fiery kick.
Cheesy Deluxe Empanadas
Mix in mozzarella or pepper jack for an extra gooey center.
Veggie Empanadas
Swap beef for sweet potatoes or lentils for a vegetarian option.
BBQ Beef Empanadas
Add 2 tbsp BBQ sauce to the filling for a smoky, tangy twist.
Storing and Reheating Like a Pro
Got leftovers? You’re in luck! Here’s how to keep those empanadas fresh:
- Storing: Store cooked empanadas in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze uncooked or cooked empanadas for up to 2 months in freezer-safe wrap.
- Reheating: Reheat in the oven at 375°F for 8-10 minutes to restore crispiness.
I’ve turned leftover empanadas into a quick lunch with a side salad, and it was a total game-changer. Keep them refrigerated for that crisp, savory vibe!
FAQs About Beef & Cheese Empanadas
Got questions? I’ve got you covered. Here’s what folks usually ask:
Can I use store-bought dough?
Yup! Store-bought empanada dough saves time and works great.
Why are my empanadas soggy?
Your filling might’ve been too wet, or the oil wasn’t hot enough. Drain beef well and keep oil at 350°F.
Can I prep these ahead?
Totally! Assemble empanadas and refrigerate up to 24 hours before cooking.
Are these empanadas gluten-free?
Use gluten-free empanada dough and check your spices for a gluten-free version.
What’s a good dipping sauce?
These empanadas shine with salsa, guacamole, or chimichurri. I love them with spicy mayo for a creamy kick.
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Final Thoughts
So, there you have it—beef & cheese empanadas, the ultimate crispy, savory snack that’s ready to steal the show at your next gathering. It’s like a street food festival in your kitchen, perfect for parties or cozy nights. Whether you’re sticking to the classic or adding your own spin, these empanadas deliver big on flavor with minimal effort. Grab your beef, fire up the oven or skillet, and get ready for a dish that’ll have everyone asking for the recipe. What’s stopping you from making these tonight? 🙂
Beef & Cheese Empanadas
Ingredients
- 1 lb ground beef
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 12 empanada dough discs store-bought or homemade
- 1 egg beaten (for egg wash)
- 2 tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C).
- Heat olive oil in a skillet; cook onion and garlic until softened.
- Add ground beef, cumin, paprika, salt, and pepper; cook until browned.
- Remove from heat; stir in shredded cheese.
- Place a spoonful of beef mixture onto each dough disc.
- Fold dough over and seal edges with a fork.
- Brush empanadas with beaten egg.
- Bake 20-25 minutes until golden brown.
- Cool slightly before serving.
