Flaky Beef and Cheese Empanadas

Master the Ultimate Savory Beef and Cheese Empanadas

Imagine the sound of a fork hitting a golden crust that distinct, brittle snap before it gives way to a cloud of steam smelling of cumin and melted cheese. I’ll be honest, my first few attempts at this were more "savory brick" than "light pastry." I either over worked the dough or put the filling in while it was still steaming, which turned the whole thing into a greasy mess.

But after a dozen trials, I found the sweet spot.

We are talking about a crust that holds its shape but melts on your tongue, and a filling that stays juicy without leaking out the sides. It’s the kind of food that makes you feel like a pro even if you’re just cooking on a Tuesday night in your pajamas.

This is about taking humble ground beef and turning it into something truly worth the effort.

The magic happens in the contrast. You have the saltiness of the green olives, the mild melt of Monterey Jack, and that earthy hit of smoked paprika. If you’ve been looking for a recipe that actually works without requiring a culinary degree, you’ve found it.

Let’s get that oven preheated and dive into the mechanics of a perfect empanada.

The Physics of the Golden Shatter

Gluten Suppression: The chilled butter coats the flour proteins, preventing them from bonding too tightly when water is added, ensuring a flaky rather than chewy texture.

Steam Management: Chilling the beef filling before assembly prevents it from releasing internal steam too quickly, which would otherwise bloat and burst the dough seals.

The choice of cooking method really depends on your mood, but for a big batch of these Beef and Cheese Empanadas, the oven is your best friend because you can cook twelve at once without hovering over a vat of oil. If you are looking for other ways to use ground beef during a busy week, you might also love this Ground Beef Pasta recipe which hits those same comfort notes in even less time.

Ingredient Component Analysis

A quick tip for the beef: don't move it around too much when it first hits the pan. You want that deep brown sear. It's a similar flavor profile to what you find in a great Arbys Beef and recipe where the meat and cheese create a specific savory synergy.

Strategic Shopping List and Substitutes

• 1 lb ground beef (80/20): Why this? The fat content keeps the filling from drying out during the bake. (Sub: Ground turkey with 1 tbsp olive oil)
• 1 large yellow onion: Why this? Provides sweetness and bulk to the savory filling. (Sub: White onion or 2 shallots)
• 0.5 cup red bell pepper: Why this? Adds a subtle crunch and bright color. (Sub: Mined pimientos)
• 3 cloves garlic: Why this? Essential aromatic base for the spices. (Sub: 1.5 tsp garlic powder)
• 1 tbsp ground cumin & 1 tbsp smoked paprika: Why this? Provides that signature smoky, earthy Latin flavor profile. (Sub: Chili powder blend)
• 1 tsp dried oregano: Why this? Adds a herbal top note to cut through the fat. (Sub: Dried marjoram)
• 0.25 cup beef broth: Why this? Emulsifies the spices and keeps the meat velvety. (Sub: Water with a splash of soy sauce)
• 0.25 cup green olives: Why this? The brine cuts through the richness of the cheese. (Sub: Capers or pickled jalapeños)
• 1.5 cups shredded Monterey Jack cheese: Why this? High moisture content for a perfect melt. (Sub: Mild cheddar or Muenster)
• 3 cups all purpose flour: Why this? The structure for our flaky dough. (Sub: Whole wheat pastry flour - note: will be denser)
• 1 stick unsalted butter: Why this? Creates the fat layers for a flaky pastry. (Sub: high-quality lard for a traditional finish)
• 1 large egg: Why this? Binds the dough and acts as a golden wash. (Sub: 2 tbsp heavy cream for the wash)
• 0.5 cup cold water: Why this? Hydrates the flour without melting the butter. (Sub: Cold vodka for even more flakiness)
• 1 tsp salt: Why this? Enhances every other flavor in the dough. (Sub: Sea salt)

Essential Kitchen Gear for Success

To get these empanadas right, you don't need fancy gadgets, but a couple of tools make it much easier. A large heavy bottomed skillet (like a Lodge cast iron) is best for browning the beef because it holds heat so well. For the dough, a pastry cutter is great, but honestly, your fingertips or a fork work just fine.

You’ll also want a solid rolling pin and a 4 inch circular cutter. If you don't have a cutter, just use a large cereal bowl and trace around it with a knife. A parchment lined baking sheet is non negotiable it prevents the cheese from sticking if any leaks out and makes cleanup a breeze.

The step-by-step Cooking Process

1. Sizzle the beef. Brown 1 lb ground beef in a skillet over medium high heat until no longer pink and slightly crispy. Note: This creates the flavor base.
2. Sauté aromatics. Add the diced onion and red bell pepper to the beef fat, cooking until softened and translucent.
3. Spice it up. Stir in the minced garlic, cumin, smoked paprika, and oregano, toasted for 1 minute until the aroma fills the kitchen.
4. Simmer and reduce. Pour in 0.25 cup beef broth and chopped olives. Simmer until the liquid is almost entirely evaporated.
5. Chill the filling. Transfer the beef to a bowl and refrigerate for at least 30 minutes. Note: Never fill empanadas with hot meat!
6. Cut the fat. In a large bowl, rub the 1 stick of cubed butter into 3 cups flour and salt until it looks like coarse crumbs.
7. Hydrate the dough. Mix in 1 egg and 0.5 cup cold water, stirring until a shaggy ball forms. Knead briefly.
8. Roll and cut. Roll the dough to 1/8 inch thickness and cut into 4 inch circles.
9. Assemble and seal. Place a spoonful of beef and Monterey Jack in the center, fold over, and crimp with a fork until tightly sealed.
10. Bake to gold. Brush with egg wash and bake at 400°F (200°C) for 25 minutes until the crust is golden brown and crackling.

Chef's Tip: If you have time, let the assembled empanadas sit in the fridge for 15 minutes before baking. This relaxes the gluten and ensures they don't shrink or pull apart in the heat.

Preventing the Dreaded Empanada Burst

The Filling Is Too Wet

When there is too much liquid in the beef, it turns into steam inside the dough. Since the steam has nowhere to go, it creates pressure and blows the seam open. Always reduce your broth until the meat is moist but not swimming in a puddle.

The Dough Is Too Thin

If you roll the dough until it's transparent, it won't have the structural integrity to hold the beef and cheese. Aim for about 3mm (the thickness of two pennies stacked).

Common Mistakes Checklist ✓ Ensure the butter is ice cold before mixing into the flour. ✓ Let the beef filling cool completely to avoid "melting" the dough prematurely. ✓ Don't overfill leave a half inch border for a clean seal.

✓ Use an egg wash for that professional, shiny golden brown finish. ✓ Prick the top of the empanada with a small fork hole to let steam escape.

Adjusting the Batch for Any Occasion

If you are cooking for a crowd, you can easily double this recipe. However, when doubling the spices, I usually only go to 1.5x for the salt and cumin at first, then taste. Spices can sometimes become overwhelming when scaled linearly.

For a smaller dinner, you can make the full batch of filling but only bake what you need, freezing the rest of the raw empanadas.

For those who want a faster version, you can use high-quality store-bought pie crust or Goya discos. While I love the homemade dough, sometimes a Tuesday night demands a shortcut. If you go the shortcut route, try pairing them with a simple sauce like the one from this Red Lobster Tartar recipe — the tanginess works surprisingly well with the savory beef.

Debunking Common Myths About Savory Pastries

One big myth is that you need a specialized "empanada press" to get a good seal. You don't. A simple fork crimp is actually often more secure because you can feel the pressure you're applying. Another misconception is that the dough needs to be flavorless so the beef shines.

Adding salt and even a pinch of paprika to the dough itself makes the whole experience much more cohesive.

Finally, many people think you can't bake empanadas and get them as "good" as fried ones. The secret to a "fried like" baked empanada is high heat and plenty of fat in the dough. At 400°F, the fat in the crust fries the flour from the inside out, giving you that incredible crunch without the heavy oil.

Storage and Reheating Tips

Storage Guidelines: Store leftover empanadas in an airtight container in the fridge for up to 4 days. To keep them crisp, avoid stacking them while they are still warm, as the trapped steam will make the crust soggy.

For long term storage, flash freeze them on a baking sheet for an hour before transferring to a freezer bag; they'll stay fresh for 3 months.

Zero Waste Tip: If you have leftover dough scraps, don't toss them! Roll them out, sprinkle with cinnamon sugar or a little extra Monterey Jack, and bake them alongside the empanadas for a quick "chef's snack." Leftover beef filling is also incredible the next morning folded into an omelet or served over rice. If you have leftover pasta from a Slow Cooker Pasta recipe, you can even mix a little of that beef filling in to beef up the sauce.

Perfect Complements for Beef and Cheese

These empanadas are rich, so you want something bright to cut through the fat. A classic Chimichurri heavy on the parsley, garlic, and vinegar is the gold standard. If you want something creamier, a blend of sour cream, lime juice, and cilantro is a 30 second fix that everyone loves.

The "Repulgue" Seal: More Than Aesthetics

While the fork crimp is easy, the "repulgue" (the pleated twist) actually creates a thicker border that acts as a handle. This is traditional in Argentina and helps the empanada hold its shape if you decide to deep fry them.

It takes a little practice, but it's basically just folding the edge over itself in a repeating pattern.

The "Beyond" Empanada: Vegetarian Swap

If you want to make these vegetarian, swap the beef for a mix of finely chopped mushrooms and black beans. Use vegetable broth instead of beef broth. The mushrooms provide that "umami" meaty texture that satisfies even the most dedicated carnivores.

Just make sure to sauté the mushrooms until all their moisture is gone before adding them to the dough.