Cheesy Ground Beef Empanadas (Print-Friendly Format)
Crispy empanadas with seasoned ground beef and melty cheese—bold flavors in a golden, handheld package.
# Required Ingredients:
→ For the Dough
01 -
310 g all-purpose flour
02 -
115 g cold unsalted butter, cubed
03 -
1 teaspoon salt
04 -
1 teaspoon granulated sugar
05 -
80 ml cold water
06 -
1 large egg
→ For the Filling
07 -
450 g ground beef
08 -
80 g onion, finely diced
09 -
2 cloves garlic, minced
10 -
1 teaspoon paprika
11 -
1 teaspoon ground cumin
12 -
0.5 teaspoon chili powder
13 -
0.5 teaspoon salt
14 -
0.25 teaspoon black pepper
15 -
1 tablespoon tomato paste
16 -
60 g shredded cheddar cheese
17 -
60 g shredded mozzarella cheese
18 -
2 tablespoons olive oil
→ For Assembly
19 -
1 egg yolk, beaten
20 -
1 tablespoon water
# How to Make It:
01 -
In a large mixing bowl, whisk together the all-purpose flour, salt, and sugar. Incorporate the cold cubed butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs. Add the egg and cold water, mix until a cohesive dough forms. Knead very briefly, wrap the dough in plastic, and refrigerate for at least 30 minutes.
02 -
Heat olive oil in a large skillet over medium heat. Sauté the diced onions and minced garlic until softened, approximately 2–3 minutes. Add the ground beef, breaking it apart with a spatula, and cook until evenly browned. Stir in paprika, ground cumin, chili powder, salt, black pepper, and tomato paste. Continue to cook for 3 more minutes, then remove from heat. Allow the mixture to cool slightly before folding in the shredded cheddar and mozzarella cheese.
03 -
On a lightly floured surface, roll out the chilled dough to a thickness of 3 mm. Using a 10 cm round cutter, cut out circles. Place 1–2 tablespoons of the prepared filling in the centre of each circle. Fold into a half-moon shape and press edges firmly with a fork to seal.
04 -
Preheat the oven to 190°C. Arrange the empanadas on a parchment-lined baking sheet. Mix the egg yolk with 1 tablespoon water, brush over the tops. Bake for 20–25 minutes until golden brown.
05 -
Heat vegetable oil in a deep pan to 175°C. Fry empanadas in batches for 3–4 minutes per side, until crisp and golden. Drain on paper towels and serve warm.
# Additional Information:
01 -
Chilled dough is easier to roll and results in flakier pastry.
02 -
Avoid overfilling to prevent leakage during baking or frying.
03 -
Experiment with alternative cheeses like Monterey Jack or Oaxaca for flavour variations.
04 -
Adding a spoonful of cornstarch to the dough enhances crispness.