Beef Cheese Empanadas Delight

These beef and cheese empanadas are the kind of snack that brings everyone to the kitchen the minute they catch the scent from the oven. Each bite is packed with tender beef and gooey cheddar, wrapped in golden, flaky pastry. They are quick enough for busy weeknights but crowd-pleasing for parties or family game nights.

I picked up making these as a way to use up leftover ground beef and now they are a family go-to especially for gatherings where you want something both filling and finger-friendly

Ingredients

• Olive oil: provides a rich base for sautéing and helps the beef brown perfectly Choose extra virgin for the best flavor
• Ground beef: makes up the heart of the filling Opt for 80 percent lean for juicy and tender results
• Onion: adds a hint of sweetness and depth Go for a small yellow onion that feels heavy and firm
• Garlic: delivers a fragrant punch Choose plump cloves without sprouting
• Ground cumin: gives earthy warmth and essential Latin flavor Choose a fresh jar for the fullest aroma
• Paprika: gives an appealing color and a smoky or sweet undertone Use Spanish paprika if available
• Chili powder: brings gentle heat and complexity Pick a blend without additives for pure spice
• Salt and pepper: balance and enhance all the flavors Grind your own pepper for extra zing
• Cheddar cheese: gets melty and brings tangy richness Shred it fresh for better melting and flavor
• Refrigerated pie crusts: provide a flaky crisp shell for ease Pre-made crusts save time and bake up beautifully but choose one without too many additives
• Egg: helps the tops bake up shiny and crisp Use a farm fresh egg for the most golden color

Step-by-Step Instructions

Prepare For Baking:

Preheat your oven to three hundred seventy five degrees Fahrenheit and line a baking sheet with parchment paper to avoid sticking and guarantee even browning

Sauté The Aromatics:

Warm olive oil in a large skillet over medium heat Add finely chopped onion and let it cook for about four minutes Stir often until it softens and turns nearly translucent It is important not to rush this step because the onion builds sweetness

Add Garlic:

Add minced garlic to the skillet and cook for one minute Stir well so it does not burn Cooking just until fragrant means the final filling is full of flavor but not bitter

Brown The Beef:

Crumble ground beef into the skillet Cook it while breaking it up with a spatula Mix in cumin paprika chili powder salt and pepper Keep cooking and stirring until beef is no longer pink and everything looks well combined This step ensures all the seasonings infuse the beef

Add Cheese:

Take the skillet off the heat and add your shredded cheddar cheese Stir right away so the cheese melts into the hot beef forming a deliciously creamy filling

Shape The Empanadas:

Roll out refrigerated pie crusts on a lightly floured surface and cut out circles using a four inch cutter It is helpful to reroll scraps to get a couple more rounds

Add The Filling:

Spoon a generous portion of beef and cheese into the center of each dough round Be careful not to overfill each one or they will be tough to seal and might open during baking

Seal The Empanadas:

Fold the dough in half to form half moons Then press the edges together using a fork for a tight seal This step keeps all the cheesy filling where it belongs

Apply Egg Wash:

Brush the tops of each empanada with beaten egg for shine and a truly crisp finish This is the secret to that bakery style golden color

Bake To Perfection:

Arrange empanadas on the prepared baking sheet with some space in between Bake for about twenty to twenty five minutes Look for deeply golden and crisp pastries

Cool And Serve:

Let them cool for a few minutes on the tray They are perfect served warm on their own or with a little salsa for dipping

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My favorite part has always been how the chopped onion melts into the filling giving each bite a touch of sweetness and depth It is also one of those recipes my kids happily help with from cutting dough rounds to sealing edges together

Storage Tips

Empanadas will keep well in the fridge in an airtight container for up to three days To reheat pop them back in a hot oven for five to seven minutes so they get crispy again You can also freeze them before baking Just arrange on a tray until solid then transfer to a freezer bag Bake straight from frozen adding a couple minutes to the baking time

Ingredient Substitutions

Swap ground turkey or chicken for the beef if you want something lighter You can use Monterey jack or mozzarella instead of cheddar Even plant based protein crumbles work nicely for a vegetarian version For the crust homemade pie dough or even puff pastry can be used in place of store bought pie crusts

Serving Suggestions

These empanadas shine as a main meal with a big salad or as party appetizers Add sides like salsa sour cream or a quick guacamole Kids love them tucked in lunch boxes and I have served them at more than one birthday party with rave reviews

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A Bit Of History

Empanadas trace back to Spain and Portugal and have since become a cherished snack throughout Latin America Each region folds in its own flavors but the combination of savory filling in pastry never goes out of style To me they are as comforting as any family recipe and always worth the extra bit of effort

Recipe FAQs

→ Can I use a different cheese instead of cheddar?

Yes, you can substitute other melting cheeses such as Monterey Jack, mozzarella, or pepper jack for a different flavor profile and texture.

→ How do I prevent empanadas from bursting during baking?

Be careful not to overfill the dough circles and ensure the edges are firmly sealed by pressing with a fork. A proper seal helps keep the filling inside during baking.

→ Can empanadas be made ahead of time?

Absolutely. Assemble and refrigerate before baking, or freeze them. Bake directly from frozen, adding a few extra minutes to the bake time.

→ What dipping sauces pair well with empanadas?

Salsa, chimichurri, sour cream, or spicy aioli all complement the robust flavors of these beef and cheese hand pies.

→ Can I use homemade dough instead of refrigerated pie crusts?

Homemade dough works beautifully if you have time. It can yield an even flakier, more flavorful pastry.

→ Are these suitable for freezing?

Yes, you can freeze unbaked or baked empanadas. Reheat in the oven for best texture and flavor.