Beef & Cheese Empanadas

Alright, let me tell you—these beef & cheese empanadas are my ultimate kitchen joy! Imagine biting into a golden, flaky pastry that’s just bursting with juicy, savory beef and melty cheese. I can’t even count how many times I’ve made these for family dinners and last-minute snacks (because, let’s be honest, who can resist them?). The smell alone is worth every minute spent rolling out dough or browning beef. Plus, once you get the hang of folding those perfect half-moons, you’ll feel like a total empanada pro. Ready to dive in? Let’s cook up some seriously delicious comfort bites!

Quick Facts

• Yield: Serves 6 (makes about 12 empanadas)
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes

Ingredients

For the Main Dish:

• 1 lb ground beef (85% lean works great)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup red bell pepper, diced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and freshly ground black pepper, to taste
• 1 cup shredded sharp cheddar cheese
• 1 package refrigerated pie crusts (usually 2 crusts, about 14 oz total)
• 1 egg, beaten (for egg wash)

How I Make It

Step 1:

Start by heating a large skillet over medium heat. Add the ground beef and break it up with a spatula. When it’s about halfway browned, toss in the chopped onion, garlic, and diced red pepper. Cook until the beef is fully browned and the veggies are softened—about 7-8 minutes. Then stir in the cumin, smoked paprika, chili powder, and a pinch of salt and pepper. Let the mixture cool slightly before assembling.

Step 2:

Unroll your refrigerated pie crusts on a clean surface. Using a round cutter (around 4.5 inches), cut out circles from the dough. Don’t have a cutter? No problem—use a small bowl or even a coffee mug as a guide.

Step 3:

Place about 2 tablespoons of the beef mixture in the center of each dough circle. Sprinkle roughly 1 tablespoon of shredded cheddar cheese over the beef. Be careful not to overfill, or your empanadas might burst open during baking.

Step 4:

Fold each circle over into a half-moon shape. Press the edges firmly to seal, then crimp the edges with a fork to keep everything inside and create that classic empanada look.

Step 5:

Place your empanadas on a parchment-lined baking sheet. Brush the tops generously with beaten egg—this gives them that irresistible golden, glossy finish.

Step 6:

Bake in a preheated 375°F oven for about 18-20 minutes, or until the dough is golden brown and crisp. Let them rest for 5 minutes before digging in—trust me, cheese-filled hot pockets are best savored carefully!

Variations & Tips

• Swap cheddar for mozzarella or pepper jack for a different cheesy twist.
• Mix in some chopped olives or green chilies for a tangy kick.
• Use pre-cooked shredded beef instead of ground beef for a chunkier texture.
• For a little extra crunch, brush empanadas with melted butter instead of egg wash.
• Don’t have pie crust? Try puff pastry sheets for a flakier texture.

How I Like to Serve It

These empanadas are perfect for casual family dinners or serving up at your next game day party. Pair them with a fresh green salad or some zesty chimichurri sauce for dipping. I also love them warm and fresh straight out of the oven with a cold beer or a tangy glass of homemade lemonade during summer weekends.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in the oven at 350°F for 10 minutes to keep the crust crisp (avoid microwaving to prevent sogginess).

Closing: These beef & cheese empanadas always bring a hit of savory, cheesy goodness and flaky comfort that’s impossible not to love—give ‘em a try, and they’ll soon be your go-to snack or meal too!