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Crispy Cheesy Beef Empanadas

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These crispy cheesy beef empanadas feature a flaky golden crust filled with seasoned ground beef and melted cheddar cheese, perfect for any occasion and easy to make at home.

Ingredients

Scale
  • 2 1/2 cups (315g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, chilled and cubed
  • 1 large egg
  • 1/3 cup (80ml) cold water
  • 1 tablespoon white vinegar
  • 1 pound (450g) ground beef (80/20 preferred)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili powder (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 cup (100g) shredded cheddar cheese
  • 2 tablespoons chopped fresh parsley or cilantro (optional)
  • 1 egg, beaten (for egg wash)

Instructions

  1. In a large bowl, whisk together flour and salt. Add chilled, cubed butter and work into flour until mixture resembles coarse crumbs with pea-sized bits, about 5 minutes.
  2. Beat 1 large egg with cold water and white vinegar. Pour into flour mixture and gently mix with a fork until dough just comes together. Add more water if too dry, but avoid over-wetting, about 2-3 minutes.
  3. Form dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. While dough chills, heat a skillet over medium heat. Add ground beef and cook until browned, breaking it up with a spoon, about 6-8 minutes. Drain excess fat if needed.
  5. Add chopped onion and minced garlic to beef. Cook until onions are translucent, about 3 minutes.
  6. Stir in cumin, smoked paprika, chili powder (if using), salt, and pepper. Cook for another 2 minutes to meld flavors. Remove from heat and let cool slightly.
  7. Preheat oven to 400°F (200°C). Roll out chilled dough on a floured surface to about 1/8-inch thickness. Cut into 4-5 inch circles.
  8. Place about 2 tablespoons beef filling in center of each dough circle, top with shredded cheddar cheese. Fold dough over to form half-moon shape. Press edges firmly and crimp with a fork to seal. Damp edges with water if needed.
  9. Place empanadas on parchment-lined baking sheet. Brush tops with beaten egg for golden finish.
  10. Bake for 20-25 minutes or until golden brown and crispy. Rotate pan halfway through baking for even crispness. Let cool slightly before serving.

Notes

Keep butter cold and do not overwork dough for a flaky crust. Drain excess fat from beef to avoid soggy crust. Roll dough evenly to 1/8 inch thickness. Use egg wash for golden finish. Bake on middle rack and rotate pan halfway for extra crispiness. Empanadas can be frozen before baking; bake from frozen adding a few extra minutes.

Nutrition

Keywords: empanadas, beef empanadas, cheesy empanadas, crispy empanadas, homemade empanadas, flaky crust, ground beef recipe, comfort food

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