There’s something truly comforting about the aroma of a batch of empanadas baking in the oven. The savory scent of seasoned ground beef mingling with the golden, flaky crust as it bakes to perfection—it’s a fragrance that instantly transports you to a cozy kitchen, where you know something delicious is about to unfold. These savory ground beef empanadas are the perfect balance of crispiness on the outside, with a warm, cheesy, and flavorful filling inside. Whether you’re preparing a snack for a weekend gathering, or need a comforting dinner after a busy day, these empanadas are sure to please.
Empanadas have a rich history, originating in Spain and spreading through Latin America, with each country adding its own unique twist to the dish. While the fillings can vary—ranging from beef to chicken, or even vegetables—this particular version, with seasoned ground beef, melty cheddar cheese, and a variety of spices, is one that blends tradition with a bit of a modern touch. It’s the kind of recipe that is versatile enough to serve at a family dinner, yet simple enough to whip up for a quick lunch.
Why You’ll Love This Recipe:
These empanadas are crispy, cheesy, and full of flavor. The dough is incredibly flaky and the filling is a hearty, satisfying combination of seasoned beef, onions, bell peppers, and melted cheese. Whether baked or fried, they hold their shape beautifully and make for an irresistible bite every time. Perfect for meal prep or a quick snack, this recipe is sure to become a favorite!
INGREDIENTS YOU’LL NEED:
For the Filling:
- 1 lb ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup bell pepper, finely diced
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp tomato paste
- 1/4 cup beef broth
- 1/2 cup shredded cheddar cheese
For the Dough:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1/3 cup cold water
For Assembly:
- 1 egg, beaten (for egg wash)
- Vegetable oil (for frying, optional)
How to Make Savory Ground Beef Empanadas:
Step-by-Step Instructions:
- Make the Dough:
- Start by mixing the flour and salt in a large bowl. This will form the base of your dough.
- Next, add the cold, cubed butter. Use your fingers or a pastry cutter to blend the butter into the flour mixture until it becomes crumbly. It’s important to keep the butter cold to ensure the dough is flaky when baked.
- Gradually add the cold water, stirring just until the dough comes together. You want to avoid overworking it.
- Once the dough has formed, wrap it in plastic wrap and refrigerate it for at least 30 minutes. This rest time helps the dough firm up and makes it easier to roll out later.
- Prepare the Filling:
- While the dough chills, heat a large skillet over medium heat and cook the ground beef until browned. Make sure to break it apart into small crumbles as it cooks.
- Add the diced onion, garlic, and bell pepper to the skillet, sautéing until the vegetables soften and become fragrant.
- Stir in the cumin, paprika, chili powder, black pepper, and salt, ensuring that the beef and vegetables are well-coated with the spices.
- Add the tomato paste and beef broth, stirring to combine. Cook for a few more minutes until the mixture thickens and most of the liquid has evaporated.
- Once the filling is ready, remove it from the heat and stir in the shredded cheddar cheese. Let the filling cool slightly before using it to fill the empanadas.
- Assemble the Empanadas:
- Preheat your oven to 400°F (or heat oil in a skillet for frying).
- Roll the chilled dough out onto a floured surface, aiming for a thickness of about 1/8 inch. Use a round cutter or a bowl to cut the dough into 4-5 inch circles.
- Place 1-2 tablespoons of the cooled beef filling in the center of each dough circle, making sure not to overfill, or they may burst during cooking.
- Carefully fold the dough over the filling to form a half-moon shape. Press the edges together and seal with a fork to create a crimped edge. If you’re feeling fancy, you can even pinch the edges by hand to make a decorative border.
- Bake or Fry:
- For baked empanadas: Place the filled empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to give them a beautiful golden finish as they bake. Bake for 20-25 minutes, or until the empanadas are golden brown and crispy.
- For fried empanadas: Heat vegetable oil in a large skillet over medium-high heat, ensuring the oil reaches about 350°F. Fry the empanadas for 2-3 minutes per side, or until they are golden and crispy. Be sure to work in batches to avoid overcrowding the pan.
- Serve:
- Once cooked, let the empanadas cool slightly before serving. They are fantastic on their own, or you can pair them with your favorite dipping sauces such as salsa, guacamole, or sour cream for added flavor.
Helpful Tips:
- Spicy Twist: If you like a bit of heat, consider adding some diced jalapeños to the filling mixture. They’ll add a lovely kick that pairs perfectly with the richness of the beef and cheese.
- Dough Alternatives: If you’re short on time or want a shortcut, store-bought empanada dough can work in a pinch, but homemade dough truly takes these empanadas to the next level.
- Freezing: These empanadas freeze wonderfully! You can freeze them before or after baking. Just make sure to let them cool completely before storing them in an airtight container or freezer bag. When you’re ready to eat, simply reheat in the oven to restore their crispy texture.
Details:
- Prep Time: 1 hour
- Cook Time: 20-25 minutes (baking) or 5-7 minutes (frying)
- Total Time: 1 hour 25 minutes
- Yield: 10-12 empanadas
- Category: Appetizer, Snack, Main Course
- Method: Baking, Frying
- Cuisine: Latin American
- Diet: Meat-based (not suitable for vegetarians)
Notes:
- You can also add other ingredients to the filling, like olives or raisins, for a sweet-salty flavor combination that is often seen in empanada recipes from Argentina.
- If you prefer a vegetarian option, swap the ground beef for seasoned vegetables like spinach, mushrooms, or sweet potatoes.
Nutritional Information (Per Empanada):
- Calories: ~250
- Fat: 14g
- Carbs: 24g
- Protein: 10g
Frequently Asked Questions:
Can I make the dough ahead of time?
Yes, you can make the dough a day ahead and refrigerate it overnight. This will also help the dough rest and become even flakier when baked.
Can I bake the empanadas instead of frying them?
Absolutely! Baking is a healthier alternative, and they turn out just as crispy and delicious. Just be sure to brush them with egg wash before baking for that perfect golden finish.
What can I serve with empanadas?
Empanadas are fantastic on their own, but they are also wonderful when served with a side of fresh salsa, guacamole, sour cream, or even a light salad for a complete meal.
Storage Instructions:
Store leftover empanadas in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F for about 10 minutes or until warm and crispy. You can also freeze them for up to 3 months—just make sure to allow them to cool completely before freezing.
Related Recipes:
If you loved these empanadas, be sure to check out these other cheesy and crispy delights:
Conclusion:
Savory ground beef empanadas are a comforting, versatile dish that always hits the spot. With their crispy golden crust, seasoned beef filling, and gooey melted cheese, they’re impossible to resist. Whether you bake them for a healthier option or fry them for that perfect crunch, this recipe is sure to become a household favorite. So go ahead—gather your ingredients and get ready to enjoy a warm, flavorful bite of comfort!
Print
Savory Ground Beef Empanadas – Perfectly Crispy and Irresistibly Delicious!
Description
There’s something truly comforting about the aroma of a batch of empanadas baking in the oven. The savory scent of seasoned ground beef mingling with the golden, flaky crust as it bakes to perfection—it’s a fragrance that instantly transports you to a cozy kitchen, where you know something delicious is about to unfold. These savory ground beef empanadas are the perfect balance of crispiness on the outside, with a warm, cheesy, and flavorful filling inside. Whether you’re preparing a snack for a weekend gathering, or need a comforting dinner after a busy day, these empanadas are sure to please.
Empanadas have a rich history, originating in Spain and spreading through Latin America, with each country adding its own unique twist to the dish. While the fillings can vary—ranging from beef to chicken, or even vegetables—this particular version, with seasoned ground beef, melty cheddar cheese, and a variety of spices, is one that blends tradition with a bit of a modern touch. It’s the kind of recipe that is versatile enough to serve at a family dinner, yet simple enough to whip up for a quick lunch.
Ingredients
For the Filling:
- 1 lb ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup bell pepper, finely diced
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp tomato paste
- 1/4 cup beef broth
- 1/2 cup shredded cheddar cheese
For the Dough:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1/3 cup cold water
For Assembly:
- 1 egg, beaten (for egg wash)
- Vegetable oil (for frying, optional)
Instructions
- Make the Dough:
- Start by mixing the flour and salt in a large bowl. This will form the base of your dough.
- Next, add the cold, cubed butter. Use your fingers or a pastry cutter to blend the butter into the flour mixture until it becomes crumbly. It’s important to keep the butter cold to ensure the dough is flaky when baked.
- Gradually add the cold water, stirring just until the dough comes together. You want to avoid overworking it.
- Once the dough has formed, wrap it in plastic wrap and refrigerate it for at least 30 minutes. This rest time helps the dough firm up and makes it easier to roll out later.
- Prepare the Filling:
- While the dough chills, heat a large skillet over medium heat and cook the ground beef until browned. Make sure to break it apart into small crumbles as it cooks.
- Add the diced onion, garlic, and bell pepper to the skillet, sautéing until the vegetables soften and become fragrant.
- Stir in the cumin, paprika, chili powder, black pepper, and salt, ensuring that the beef and vegetables are well-coated with the spices.
- Add the tomato paste and beef broth, stirring to combine. Cook for a few more minutes until the mixture thickens and most of the liquid has evaporated.
- Once the filling is ready, remove it from the heat and stir in the shredded cheddar cheese. Let the filling cool slightly before using it to fill the empanadas.
- Assemble the Empanadas:
- Preheat your oven to 400°F (or heat oil in a skillet for frying).
- Roll the chilled dough out onto a floured surface, aiming for a thickness of about 1/8 inch. Use a round cutter or a bowl to cut the dough into 4-5 inch circles.
- Place 1-2 tablespoons of the cooled beef filling in the center of each dough circle, making sure not to overfill, or they may burst during cooking.
- Carefully fold the dough over the filling to form a half-moon shape. Press the edges together and seal with a fork to create a crimped edge. If you’re feeling fancy, you can even pinch the edges by hand to make a decorative border.
- Bake or Fry:
- For baked empanadas: Place the filled empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to give them a beautiful golden finish as they bake. Bake for 20-25 minutes, or until the empanadas are golden brown and crispy.
- For fried empanadas: Heat vegetable oil in a large skillet over medium-high heat, ensuring the oil reaches about 350°F. Fry the empanadas for 2-3 minutes per side, or until they are golden and crispy. Be sure to work in batches to avoid overcrowding the pan.
- Serve:
- Once cooked, let the empanadas cool slightly before serving. They are fantastic on their own, or you can pair them with your favorite dipping sauces such as salsa, guacamole, or sour cream for added flavor.
Notes
- You can also add other ingredients to the filling, like olives or raisins, for a sweet-salty flavor combination that is often seen in empanada recipes from Argentina.
- If you prefer a vegetarian option, swap the ground beef for seasoned vegetables like spinach, mushrooms, or sweet potatoes.
