Can I use store-bought dough instead of making my own for beef cheese empanadas?

Yes — using store-bought pastry dough or empanada discs cuts down prep time significantly. Just make sure you follow the filling instructions and seal the edges well so you don’t lose the melted cheese and beef mixture during cooking.

Should I bake or fry my beef cheese empanadas, and which method is healthier?

Baking is the healthier option because it uses less oil and still gives a nicely browned, crisp crust. Frying will give you a deeper golden crunch but adds more fat. If you’re aiming for a lighter version, go with baking.

How do I store, freeze and reheat leftover beef cheese empanadas so they stay crisp?

Store freshly baked empanadas in an airtight container in the fridge for up to 3-4 days. To freeze: place cooled (or unbaked) empanadas on a tray until solid, then transfer to freezer bags; they’ll keep for up to 3 months. Reheat in a 375-400°F oven or air fryer rather than the microwave so the crust stays crisp.

What cheese works best in beef cheese empanadas for gooey texture and melt-in-your-mouth filling?

Choose cheeses that melt smoothly yet still hold flavor — good options include cheddar, Monterey Jack or a blend of both. Mozzarella alone may be too mild; pepper Jack adds spice if you like a little heat.

Beef Cheese Empanadas – 5 Irresistible Flaky Pockets of Joy

Description

Golden, flaky beef cheese empanadas filled with seasoned ground beef and melted cheese — a comforting handheld favorite perfect for parties or family dinners.

Ingredients

Scale

1 lb ground beef (80/20 blend)
1 small onion, finely chopped
2 cloves garlic, minced
½ red bell pepper, finely diced
1 tbsp tomato paste
1 tsp ground cumin
½ tsp chili powder
½ tsp smoked paprika
Salt and pepper to taste
½ cup shredded cheddar cheese
½ cup shredded Monterey Jack cheese
2 refrigerated pie crusts (or empanada discs)
1 egg, beaten (for egg wash)
Fresh parsley, for garnish
Sour cream or chimichurri, for dipping

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C).
In a skillet, cook ground beef over medium heat until browned. Drain excess fat.
Add onion, garlic, and bell pepper; sauté until softened.
Stir in tomato paste, cumin, chili powder, paprika, salt, and pepper. Simmer for 2–3 minutes.
Remove from heat and let filling cool slightly, then mix in cheeses.
Roll out dough and cut into 4–5 inch circles.
Place 2 tbsp filling in the center of each circle. Fold and seal edges with a fork.
Brush with egg wash.
Bake 20–25 minutes or until golden brown.
Let cool slightly and serve with dipping sauce.

Notes

Use lean beef for a lighter option.
You can freeze unbaked empanadas for up to 3 months.
For extra flavor, add jalapeños or pepper jack cheese.