Beef Cheese Empanadas

I still remember the first time I made these beef and cheese empanadas; the warm, golden pastries smelled absolutely inviting and quickly won over everyone in the room.

One evening, unexpected guests arrived and these empanadas came out of the oven just in time, turning a regular night into a memorable celebration.

Ingredients

• Dough: I use all-purpose flour for the perfect balance between tenderness and structure
• Butter: Chilled and cubed so the pastries come out flaky every time
• Eggs: Both for the dough and egg wash to ensure a golden crust
• Ground beef: Choose lean but flavorful to keep the filling juicy
• Spices: Cumin, smoked paprika, and a hint of chili powder create that irresistible savory depth
• Cheese: A mix of cheddar and Monterey Jack melts perfectly and adds creaminess

Instructions

Get Everything Ready:

Start by mixing the flour and salt then cut in the chilled butter until it looks like coarse crumbs — the smell of butter and flour blending is comforting already.

Prepare the Dough:

Add the egg, cold water, and vinegar; knead briefly and chill so the dough rests and is easier to work with.

Make the Filling:

Sauté onion in olive oil until translucent, then garlic just for a quick minute; add ground beef and cook until browned while breaking it apart to get an even texture.

Spice It Up:

Add cumin, smoked paprika, chili powder, oregano, salt, pepper, and tomato sauce; let it simmer until thickened — the aroma at this point is inviting and rich.

Mix in Cheese:

Stir in shredded cheddar and Monterey Jack to melt slightly into the warm filling.

Shape the Empanadas:

Roll the chilled dough thin, cut into circles, spoon in filling, fold, and crimp edges to seal; the tactile joy of shaping each piece never gets old.

Bake to Golden:

Brush with beaten egg and bake at 400°F until golden brown and flaky—watch your kitchen fill with that irresistible baked pastry scent.

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These empanadas quickly became a staple for family gatherings and celebrations when a warm, satisfying bite was exactly what we needed.

Keeping It Fresh

Store leftover empanadas in an airtight container in the fridge for up to three days. Reheat in the oven to keep that crisp crust instead of sogginess you'd get from the microwave.

Serving Ideas That Clicked

Chimichurri sauce or a simple salsa adds a fresh, tangy contrast that brightens each bite and lifts the rich flavors wonderfully.

A Time This Recipe Saved the Day

When unexpected guests popped in, whipping up a batch of these empanadas turned a last-minute scramble into a relaxed evening filled with laughter and full bellies.

• Always have extra dough in the freezer for emergencies
• Don’t skip the egg wash if you want that perfect golden finish
• Use parchment paper to avoid sticking and make cleanup easier

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Thanks for hanging out in the kitchen with me—can’t wait for you to try these and make some tasty memories of your own!

Common Questions

→ What spices enhance the beef filling?

Ground cumin, smoked paprika, chili powder, dried oregano, and freshly ground black pepper combine to create a robust and savory flavor in the beef filling.

→ How should the dough be prepared for best texture?

Chill the dough after mixing to firm the butter, then roll it thinly to achieve a flaky and tender pastry shell.

→ Can I substitute the cheeses used?

Yes, cheddar and Monterey Jack can be swapped with similar melty cheeses like mozzarella or pepper jack for varying flavors and textures.

→ Is it necessary to use an egg wash before baking?

Applying an egg wash helps give the pastries a beautiful golden color and a glossy finish once baked.

→ What serving suggestions complement these pastries?

Serve warm with chimichurri sauce, salsa, or a fresh salad to balance the richness and add freshness.