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Beef Empanadas Recipe

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★★★★★

4.6 from 74 reviews

These homemade beef empanadas feature a flaky, buttery crust filled with a flavorful blend of ground beef, spices, and melted cheddar and Monterey Jack cheeses. Perfectly baked until golden brown, they make a delicious meal or appetizer served with fresh cilantro and sour cream.

Ingredients

Scale

Dough

  • 3 cups (360 g) all-purpose flour, plus more for surface
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
  • 1 large egg
  • 3/4 cup water

Filling

  • 1 tbsp extra-virgin olive oil
  • 1 yellow onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 lb ground beef
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup chopped pickled jalapeños
  • 1/2 cup chopped tomatoes

Assembly & Topping

  • 1 1/4 cups shredded cheddar cheese
  • 1 1/4 cups shredded Monterey Jack cheese
  • 1 large egg, beaten with a splash of water (egg wash)
  • Chopped fresh cilantro, for serving
  • Sour cream, for serving

Instructions

  1. Make the dough: In a large bowl, whisk together the flour, baking powder, and kosher salt. Cut the cold butter into the dry ingredients using your hands or a pastry cutter until pea-sized pieces form. Add the egg and 3/4 cup of water, then mix with a wooden spoon until a dough forms.
  2. Knead and chill dough: Turn the dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour or up to overnight.
  3. Prepare the filling: Preheat the oven to 400°F (204°C) and line two large baking sheets with parchment paper. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 7 minutes. Add garlic and cook another minute until fragrant.
  4. Cook the beef mixture: Add ground beef to the skillet, breaking it up with a wooden spoon, and cook until no longer pink, about 5 minutes. Drain excess fat. Return pan to heat, stir in tomato paste, then add oregano, cumin, paprika, salt, and pepper. Mix well. Stir in pickled jalapeños and chopped tomatoes; cook until warmed through, about 3 minutes. Remove from heat and let cool slightly.
  5. Roll out dough and cut rounds: Turn the chilled dough onto a lightly floured surface. Divide in half and roll one half out to about 1/4 inch thickness. Using a 4.5-inch round cookie cutter, cut out circles. Reroll scraps once to cut more rounds.
  6. Fill and fold empanadas: Lightly moisten the outer edge of each dough circle with water. Place about 2 tablespoons of the beef filling in the center, then top with a mix of cheddar and Monterey Jack cheeses. Fold dough over the filling to form a half-moon shape. Crimp edges firmly with a fork to seal. Repeat with all dough and filling.
  7. Apply egg wash and bake: Beat the remaining egg with a splash of water. Place empanadas on prepared baking sheets and brush the tops with the egg wash to achieve a golden finish during baking.
  8. Bake to perfection: Bake in the preheated oven until empanadas are golden brown and the filling is hot, approximately 25 minutes.
  9. Serve: Garnish baked empanadas with chopped fresh cilantro and serve with sour cream on the side.

Notes

  • For crispier empanadas, brush with egg wash twice before baking.
  • Pickled jalapeños add a nice tang and spice; adjust amount based on heat preference.
  • Allow the filling to cool slightly before filling dough to prevent soggy crust.
  • You can make dough a day ahead; keep refrigerated wrapped in plastic.
  • Substitute ground beef with ground turkey or chicken for a lighter version.

Keywords: beef empanadas, homemade empanadas, baked empanadas, Latin American recipe, savory pastries

Find it online: https://platedandproud.com/beef-empanadas-recipe/