Can I make beef cheese empanadas ahead of time?

Yes, you can assemble the empanadas a few hours ahead and keep them covered in the refrigerator until you’re ready to bake. This actually helps the dough hold its shape better in the oven. Just brush with egg wash right before baking for the best color.

Why did my empanadas open or leak while baking?

This usually happens when they’re overfilled or not sealed tightly enough. Using a small amount of filling and firmly crimping the edges with a fork makes a big difference. It also helps to let the filling cool slightly before assembling.

Can I freeze beef cheese empanadas?

Yes, these freeze very well. You can freeze them unbaked on a tray, then transfer to a freezer bag once solid. Bake straight from frozen, adding a few extra minutes to the baking time.

What’s the best cheese to use for cheesy empanadas?

Cheeses that melt smoothly work best, like sharp cheddar, Monterey Jack, or a Mexican-blend cheese. Very soft cheeses can leak, while very hard cheeses won’t melt evenly. Shredding the cheese yourself helps it melt more cleanly into the beef filling.

Beef Cheese Empanadas – Easy, Cozy Homemade Comfort

Description

These beef cheese empanadas are flaky, golden, and filled with savory seasoned beef and melted cheese. Made with simple ingredients and baked until crisp, they’re a comforting, family-friendly dish perfect for weeknights or gatherings.

Ingredients

Scale

1/2 pound ground beef
1/4 cup finely diced onion
1/2 teaspoon ground cumin
1/2 teaspoon chili powder or chipotle chili powder
1/2 teaspoon salt
4 ounces diced green chiles
4 ounces diced pimento peppers
2 tablespoons tomato paste
1/2 cup shredded sharp cheddar cheese or Mexican-blend cheese
2 refrigerated pie crusts
1 large egg, whisked

Cook Mode Keep your screen awake while you cook

Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Brown the ground beef in a skillet over medium-high heat until mostly cooked through.
Add the diced onion, cumin, chili powder, and salt, and cook until the onion softens.
Stir in the green chiles, pimento peppers, and tomato paste, then remove from heat.
Fold in the shredded cheese and let the filling cool slightly.
Unroll the pie crusts and cut into 3-inch rounds.
Spoon about 2 tablespoons of filling into the center of each round.
Fold the dough over the filling and seal the edges with a fork.
Arrange empanadas on the baking sheet and brush with egg wash.
Bake until golden brown and crisp, about 10–12 minutes.

Notes

Do not overfill the empanadas to prevent leaking.
Let the filling cool slightly before assembling to keep the dough from becoming soft.
Reheat leftovers in the oven to maintain a crisp crust.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Baking
Cuisine: Latin American

Nutrition

Serving Size: 3 empanadas
Calories: 350
Sugar: 3 g
Sodium: 620 mg
Fat: 20 g
Saturated Fat: 9 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 14 g
Cholesterol: 65 mg