Beef Cheese Empanadas Baked

Beef and cheese empanadas are my go-to for weeknight comfort food and crowd-pleasing snacks. They are easy to make with grocery staples and pack serious flavor in every bite. Filled with seasoned beef and melty cheddar, all wrapped in a flaky crust, these empanadas always disappear fast at my house.

I first tried these when I needed a snack for my kids after soccer practice and now it is our top-requested finger food for family gatherings. The cheesy beef filling is hearty without being fussy.

Gather Your Ingredients

• Olive oil: creates a good sear on the beef and keeps the filling juicy choose extra virgin for best flavor
• Ground beef: gives substance and rich taste pick a blend that is not too lean so the filling stays moist
• Small onion: chopped finely for even cooking brings a sweet base note look for firm onions with dry skins
• Garlic: for depth and aroma fresh cloves taste best press or mince finely
• Ground cumin: adds a warm earthy note buy whole seeds and grind yourself if possible for more freshness
• Paprika: brings smokiness and color use Spanish smoked variety for a rounder flavor
• Salt and pepper: for seasoning tweak to personal taste always use freshly ground pepper for a bigger kick
• Shredded cheddar cheese: melts nicely and brings tang buy a block and shred for best texture
• Refrigerated pie crusts: make assembly fast check the package for flakiness and freshness
• Egg for brushing: gives a glossy golden finish use the freshest egg possible

How to Make It

Prepare the Oven and Pan:

Preheat your oven to 375 degrees Fahrenheit which ensures even hot circulation for baking. Line a baking sheet with parchment paper to prevent sticking and make cleanup a snap.

Sauté the Aromatics:

Set a large skillet over medium heat and pour in the olive oil. Swirl to coat then add the chopped onion. Cook for three to four minutes stirring occasionally until the onions look soft and translucent. This slow softening builds a sweet flavor base.

Add Garlic for Fragrance:

Stir in the minced garlic and let it cook for just a minute. It should smell fragrant but not brown. This step layers in a mellow roasted garlic taste.

Brown the Beef with Spices:

Add the ground beef to the pan breaking it up with a spatula so it browns evenly. Sprinkle over the cumin and paprika along with salt and pepper. Stir and cook until the beef is no longer pink and everything smells robust and well seasoned.

Melt in the Cheese:

Turn off the heat then scatter the cheddar cheese on top of the hot beef mixture. Stir until the cheese melts and blends in smoothly which makes the filling rich creamy and cohesive.

Shape the Empanadas:

Dust your counter with flour and roll out the pie crusts until slightly thinner. Use a four inch round cutter to stamp out circles. This is the perfect size to hold the right amount of filling and fold closed.

Fill and Fold:

Place a heaping spoonful of cooled beef and cheese mixture in the center of each dough circle. Pull half of the circle over the filling to make a half moon and gently press the edges together to seal. Use a fork to crimp the edge which keeps the cheesy filling from leaking.

Brush and Bake:

With a pastry brush coat each empanada with beaten egg for a shiny golden finish and extra crisp. Arrange on the parchment lined sheet and make sure they are evenly spaced for good airflow.

Bake Until Golden:

Slide the pan into your preheated oven and bake for twenty to twenty five minutes watching for the pastry to puff and turn a deep even gold. Rotate the pan once halfway through for even color. Let them cool a few minutes before serving for the best texture.

My absolute favorite part is the melty cheddar cheese that stretches when you bite in it always reminds me of weekend afternoons making these with my little sister. We would sneak extra cheese into the filling for fun gooey bites.

Flavor Boosters

Try ground turkey or chicken for a lighter option. Pepper jack cheese will add a slight kick. If you want a hint of sweetness toss in a small handful of raisins or diced bell pepper with the beef. For a more traditional South American spin use homemade empanada dough and play with spices like chili powder or oregano.

Serving Suggestions

Serve these empanadas hot from the oven with salsa sour cream or creamy guacamole for dipping. They are great packed into lunch boxes or cut into halves for a party spread. A fresh green salad with lime vinaigrette is my favorite simple side.

Creative Twists

Mix in summer corn or chopped tomatoes for a burst of fresh flavor. Add diced roasted squash in fall for extra heartiness. Stir in cooked black beans in any season to stretch the filling and boost fiber.

Pull a tray of these from the oven and they will vanish before you know it. Make extra and freeze so you are always ready for a snack or last minute dinner.

Common Questions About This Recipe

→ Can I use a different type of cheese?

Yes, you can substitute cheddar with mozzarella, Monterey Jack, or your favorite melting cheese for a different taste and texture.

→ How can I prevent empanadas from opening while baking?

Seal the edges securely with a fork and avoid overfilling the pastry to keep the filling inside during baking.

→ Can these empanadas be prepared ahead of time?

Absolutely! Prepare and assemble them in advance, refrigerate, and bake when ready to serve for best results.

→ What type of pastry can I use if I don't have pie crust?

You can use puff pastry or homemade empanada dough as an alternative to refrigerated pie crusts.

→ Are these empanadas freezer-friendly?

Yes, assembled, unbaked empanadas can be frozen and baked straight from the freezer with a few extra minutes of cooking time.