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Beef And Cheese Empanadas

Beef and cheese empanadas with seasoned ground beef and melted shredded cheese, baked until golden and crispy. Each dough disc is folded, tightly crimped, and brushed with egg for a flaky, shatter-crisp bite.
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Prep Time 45 minutes
Cook Time 22 minutes
Total Time 1 hour 7 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Beef filling
  • 1.5 lb ground beef
  • 1 onion, diced
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1.5 cup shredded cheese
Empanadas
  • 12 empanada dough discs
  • 1 egg, beaten
Toppings
  • 1 Pico de gallo and crema for topping

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 400°F and line a sheet pan for easy transfer and even browning. Set aside so it’s hot when you bake the empanadas.
Make the beef and cheese filling
  1. Brown ground beef with diced onion, cumin, and smoked paprika until the beef is cooked through. Drain excess fat and cool slightly so the cheese won’t melt prematurely.
  2. Stir shredded cheese into the warm beef mixture until it melts and becomes cohesive. Keep the filling slightly warm for easier assembly.
Assemble and bake
  1. Spoon the beef and cheese filling onto each empanada dough disc, then fold in half. Crimp the edges tightly so the filling stays sealed while baking.
  2. Brush the tops with beaten egg to help the crust turn golden and crisp. Use a light, even coat for consistent color.
  3. Bake 20-22 minutes at 400°F until golden and crispy. Rest briefly, then top with pico de gallo and crema before serving.

Notes

Pro tip: crimp the edges tightly with a fork so the filling stays sealed during the bake—this also helps prevent leaks that can make the crust soggy. Store baked empanadas in the refrigerator for up to 3 days; reheat in a 400°F oven until crisp. Freezing is yes: freeze baked empanadas on a tray, then bag and freeze up to 2 months; reheat straight from frozen. For a lower-fat option, use lean ground beef and reduce shredded cheese slightly while keeping the filling cohesive.