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Cheesy Ground Beef Empanadas have become my go-to comfort food for busy weeknights. With flaky homemade pastry and a hearty, cheesy beef filling, these empanadas never fail to win over my family or guests. Whether you bake or fry, the result is always crisp on the outside and gooey on the inside—perfect for dinners, parties, or snacks on the go.
The first time I made these, I had a crowd of hungry relatives at my kitchen table. Now, it is a recipe I keep on standby for every gathering or lazy Sunday supper.
Ingredients
- All-purpose flour: gives a tender base for the dough, use fresh flour for the best texture
- Cold unsalted butter: ensures a flaky crust, buy high-quality European-style if possible
- Salt: balances flavors in both dough and filling, choose fine sea salt for easy mixing
- Sugar: adds a hint of sweetness, enhancing browning and crust tenderness
- Cold water: helps bind the dough, use ice-cold for the flakiest pastry
- Large egg: adds richness and color
- Ground beef: provides protein and a hearty filling, select 85 percent lean for the best balance
- Onion: brings sweetness and moisture, go for a firm yellow onion
- Garlic: gives depth and aroma, look for plump cloves
- Paprika: adds smoky warmth, smoked Spanish paprika evokes classic flavor
- Cumin: gives earthy complexity, toast seeds before grinding for intensity
- Chili powder: brings mild heat plus color
- Black pepper: offers a subtle bite, crack fresh just before adding
- Tomato paste: gives richness and umami, go for double-concentrated if available
- Shredded cheddar cheese: melts creamy and sharp, pick blocks for best taste
- Shredded mozzarella cheese: adds stretchy, gooey texture
- Olive oil: makes the filling luscious, use extra virgin for best flavor
- Egg yolk: creates shine and color when used for brushing the dough
- Water: helps create a smooth egg wash
Step-by-Step Instructions
- Prepare the Dough:
- Blend flour, salt, and sugar thoroughly in a large mixing bowl. Work the cubed cold butter in using your fingertips or a pastry cutter until the mixture looks like coarse crumbs. Add in the egg and cold water bit by bit until the dough forms a shaggy mass. Gently knead just until smooth, wrap in plastic, and chill for half an hour to relax the gluten.
- Cook the Ground Beef Filling:
- Warm olive oil in a skillet over medium heat. Add onion and garlic, then sweat gently until the onion is soft and translucent, building the flavor foundation. Add ground beef, breaking it up with a spatula as it cooks. Season with paprika, cumin, chili powder, salt, and black pepper. Brown thoroughly and stir in tomato paste for richness. Remove from heat. Wait until slightly cool before mixing in both cheeses to ensure they stay intact and creamy.
- Assemble the Empanadas:
- Roll dough on a floured surface to about one eighth of an inch thick. Cut rounds four inches wide for consistent empanadas. Place a spoonful of beef and cheese filling off-center on each circle, keeping room to seal. Fold the dough over into a half-moon shape and press edges with a fork for a firm, decorative seal ensuring no leaks.
- Bake or Fry the Empanadas:
- If baking, heat the oven to three seventy five degrees Fahrenheit. Arrange filled empanadas on a lined baking sheet and brush with mixed egg yolk and water for shine. Bake for about twenty five minutes, or until deeply golden and firm. To fry, heat vegetable oil to three fifty degrees Fahrenheit in a deep pan. Fry empanadas in batches until both sides are golden and crisp, about four minutes total. Drain on towels for best texture.
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My favorite part is always shredding the cheese fresh for the filling. It reminds me of making snacks with my grandmother, who always insisted fresh ingredients made any dish better. The excitement on my kids’ faces when they see golden empanadas come out of the oven makes all the effort worthwhile.
Storage Tips
Empanadas keep well in the refrigerator for four days when stored in an airtight container. To freeze, arrange unbaked or baked empanadas on a sheet pan until solid, then transfer to a freezer bag for up to two months. Reheat baked empanadas in the oven until hot and crisp for best texture.
Ingredient Substitutions
If you need a different protein, try ground turkey or chopped mushrooms for a vegetarian twist. Monterey Jack, Oaxaca, or even Pepper Jack cheese works nicely if you want to change up the flavor or add more spice. For the dough, a store-bought pie crust can save time in a pinch.
Serving Suggestions
Serve empanadas hot with salsa, sour cream, or a simple salad on the side. They also make a wonderful lunchbox treat when sliced in half and wrapped. For parties, offer empanadas with a trio of dipping sauces like chimichurri, creamy chipotle, or garlic aioli.
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Cultural Context
Empanadas are beloved across Latin America and Spain, each country and household adding their distinct twist. This cheesy ground beef version lands somewhere between classic Argentine and Tex-Mex flavors, drawing on both the crisp pastry and deep savoriness passed down from my own family meals.
Recipe FAQs
- → What's the best cheese blend for these empanadas?
A mix of sharp cheddar and creamy mozzarella gives a melty, flavorful filling. You can also try Monterey Jack or Pepper Jack for extra flavor.
- → Can I freeze the assembled empanadas before baking or frying?
Yes, assembled empanadas freeze well. Place on a tray, freeze until solid, then store in a bag. Bake or fry directly from frozen, adding a few extra minutes to the cooking time.
- → How can I make the pastry extra crispy?
Chilling the dough before rolling and adding a little cornstarch can boost crispiness. Also, ensure your oven or oil is properly preheated.
- → What dipping sauces pair well with these empanadas?
Salsa, sour cream, or spicy tomato sauce complement the rich, cheesy filling. Try chimichurri or creamy avocado dip for variety.
- → Can I use a different protein or make them vegetarian?
Ground turkey or chicken work as swaps. For a vegetarian option, use sautéed mushrooms and beans in place of beef.