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Beef and Cheese Empanadas: A Taste of Home

The aroma of warm, savory spices and golden-brown pastry always transports me back to my grandmother’s kitchen. I remember being a small child, perched on a stool, watching her deft hands knead dough and expertly fill each empanada with a fragrant mixture of beef, onions, and just the right amount of cheese. These weren’t just empanadas; they were edible hugs, filled with love and tradition, and I’m excited to share this cherished recipe with you.

Recipe Overview

Prep Time: 1 hour 30 minutes (including chilling)
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes
Yields: 48 mini empanadas
Serves: 24
Dietary Type: Varies (can be adapted)

Ingredients

Dough:

3 3/4 cups unbleached all-purpose flour, plus more for dusting the work surface
1 tablespoon sugar
1 1/2 teaspoons salt
12 tablespoons unsalted butter, cut into 1/2-inch cubes and frozen for 10 minutes
1 1/4 cups ice water
1 large egg, beaten

Filling:

1 tablespoon olive oil
1 medium onion, minced
1 tablespoon tomato paste
2 medium garlic cloves, minced
1 teaspoon minced fresh oregano leaves or 1/4 teaspoon dried oregano
1 teaspoon ground cumin
1 pinch ground cloves
1 pinch cayenne pepper
1/2 lb ground chuck
3/4 cup low-sodium beef broth
1 teaspoon sugar
Salt and ground black pepper to taste
2 ounces Monterey Jack cheese, shredded

Equipment Needed

Food processor
Large mixing bowl
Rubber spatula
Clean work surface
Plastic wrap
2 baking sheets
Parchment paper
Rolling pin
3-inch round biscuit cutter
12-inch nonstick skillet
Wooden spoon
Medium bowl
Pastry brush
Dinner fork

Instructions

Make the Dough: In a food processor, combine the flour, sugar, and salt. Process until combined, about 6 seconds.
Scatter the frozen butter pieces over the flour mixture and pulse until the mixture resembles coarse crumbs with butter bits no larger than small peas, about 16 pulses. This ensures the butter stays cold and creates a flaky crust.
Transfer the flour mixture to a large mixing bowl.
Working with 1/4 cup of ice water at a time, sprinkle the water over the flour mixture and stir it in using a rubber spatula, pressing the mixture against the side of the bowl to form a dough, until no small bits of flour remain. You may not need to use all of the water. The key is to add just enough liquid to bring the dough together without overworking it.
Turn the dough out onto a clean work surface and divide it into 2 equal pieces.
Press each dough half into a cohesive ball, then flatten the ball into a 6-inch disk. Wrap each disk in plastic and refrigerate until firm but not hard, about 2 hours or up to 2 days.
Line 2 baking sheets with parchment paper; set aside.
Remove 1 disk of dough from the refrigerator (if refrigerated longer than 2 hours, let sit at room temperature until malleable).
Roll the dough out on a lightly floured work surface into an 18-inch circle about 1/8 inch thick. Keep the surface lightly floured to prevent sticking, but avoid adding too much flour, which can make the dough tough.
Using a 3-inch round biscuit cutter, cut out 24 rounds and transfer them to the prepared baking sheet.
Wrap the baking sheet with plastic wrap and refrigerate.
Repeat with the second disk of dough and the second prepared baking sheet.
Make the Filling: Heat the olive oil in a 12-inch nonstick skillet over medium-high heat until just shimmering.
Add the onion and cook until softened, 5 to 7 minutes.
Stir in the tomato paste, garlic, oregano, cumin, cloves, and cayenne and cook until fragrant, about 30 seconds.
Stir in the ground chuck and cook, breaking up the clumps with a wooden spoon, until no longer pink, about 4 minutes.
Stir in the beef broth, reduce the heat to low, and simmer until the mixture is moist but not wet, about 8 minutes. This concentrates the flavors and ensures the filling isn’t too runny.
Off the heat, stir in the sugar and season with salt and pepper to taste.
Transfer the mixture to a medium bowl, cover with plastic wrap and refrigerate until completely cool, about 1 hour. Cooling the filling is crucial to prevent the dough from becoming soggy.
Stir in the cheese and continue to chill until needed, up to 3 days.
Assemble the empanadas: Working with the first batch of dough rounds, place about 1 teaspoon of the chilled filling in the center of each dough round and moisten the edge of the dough round with water, using either your finger or a pastry brush.
Fold the dough in half over the filling, making a half-moon shape.
Pinch the seam along the edge to secure. Using a dinner fork, crimp the sealed edge to secure. This not only seals the empanadas but also gives them a decorative touch.
Arrange them on a fresh, parchment-lined baking sheet.
Wrap the baking sheet tightly with plastic wrap and refrigerate while making a second batch of empanadas using the remaining dough rounds and filling.
To serve: Adjust 2 oven racks to the upper-middle and lower-middle positions and heat the oven to 425 degrees F.
Unwrap the empanadas and brush with the egg and bake until golden brown, about 20 minutes, switching and rotating the trays halfway through the baking time. The egg wash gives the empanadas a beautiful shine.
Let cool for 5 minutes before serving. This allows the filling to set slightly and prevents burns.

Expert Tips & Tricks

For an extra golden crust, brush the empanadas with a mixture of egg yolk and a splash of milk instead of just egg.
If you’re short on time, you can use store-bought pie crust. However, homemade dough will always yield a superior result.
Don’t overfill the empanadas, or they will be difficult to seal and may burst during baking.
To prevent the empanadas from sticking to the baking sheet, ensure it’s well-lined with parchment paper.
For a spicier filling, add a pinch of red pepper flakes or a finely chopped jalapeño to the beef mixture.
If you are making these ahead to bake later, make sure each baking sheet is covered tightly with plastic wrap and refrigerate for up to 3 days, or freeze for up to 1 month. (After the empanadas are completely frozen, about 8 hours, they can be transferred to a zipper-lock bag to save space in the freezer. Transfer back to parchment-lined baking sheets before baking).
Increase baking time to 25 minutes if baking from frozen.

Serving & Storage Suggestions

Serve these beef and cheese empanadas warm as an appetizer, snack, or light meal. They pair perfectly with a side of salsa, guacamole, or sour cream.

Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350°F until warmed through, or in a microwave for a quicker option. To retain crispiness, oven reheating is preferable.

For longer storage, freeze the baked empanadas in an airtight container for up to 2 months. Reheat from frozen in a preheated oven until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	161 kcal	N/A
Calories from Fat	75 g	47 %
Total Fat	8.3 g	12 %
Saturated Fat	4.6 g	23 %
Cholesterol	32.5 mg	10 %
Sodium	193.9 mg	8 %
Total Carbohydrate	16.4 g	5 %
Dietary Fiber	0.7 g	2 %
Sugars	1.1 g	4 %
Protein	4.9 g	9 %

Variations & Substitutions

Gluten-Free Empanadas: Use a gluten-free all-purpose flour blend and ensure all other ingredients are gluten-free.
Vegetarian Empanadas: Substitute the ground beef with cooked lentils, black beans, or crumbled tofu. Add extra vegetables like diced bell peppers, corn, or zucchini for added flavor and texture.
Spicy Empanadas: Add a diced jalapeño or a pinch of red pepper flakes to the filling for a kick.
Cheese Variations: Experiment with different cheeses like cheddar, pepper jack, or queso fresco.
Different Meats: Ground turkey, chicken, or chorizo can be used in place of ground beef.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Yes, the dough can be made up to 2 days in advance and stored in the refrigerator. Just make sure to wrap it tightly in plastic wrap.

Q: Can I freeze the empanadas before baking?
A: Absolutely! Assemble the empanadas, place them on a baking sheet, and freeze until solid. Then, transfer them to a freezer bag for longer storage. Bake directly from frozen, adding a few extra minutes to the baking time.

Q: What’s the best way to seal the empanadas?
A: Moisten the edges of the dough with water before folding it over. Pinch the seam tightly to seal, then crimp with a fork for extra security and a decorative touch.

Q: Why is my dough tough?
A: Overworking the dough can result in a tough crust. Mix the dough just until it comes together, and avoid kneading it excessively.

Q: Can I use store-bought empanada discs?
A: Yes, pre-made empanada discs are a convenient option if you’re short on time. Just make sure to adjust the filling quantity accordingly.

Final Thoughts

I truly hope you’ll give these beef and cheese empanadas a try. They are more than just a recipe; they are a connection to family, tradition, and the joy of cooking from scratch. Don’t hesitate to experiment with different fillings and seasonings to create your own unique version. I’d love to hear your feedback and see your creations – happy baking! Consider pairing them with a crisp, cold cerveza or a refreshing agua fresca for the ultimate fiesta.

Beef and Cheese Empanadas Recipe