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Savory Baked Empanadas with Beef and Cheese

Savory Baked Empanadas with Beef and Cheese

Savory Baked Empanadas with Beef and Cheese are the perfect bite-sized treats that bring a burst of flavor to any gathering or weeknight dinner. These golden-brown pastries are filled with a delightful mixture of seasoned ground beef, melty cheddar cheese, and vibrant veggies, all wrapped in a flaky crust. Whether you’re hosting a party or just craving a comforting snack, these empanadas are sure to satisfy your taste buds and impress your guests.

Why You’ll Love This Recipe

These baked empanadas are not just delicious; they’re also versatile and easy to make. You can customize the filling to suit your palate, making them a great option for everyone. Plus, they’re baked instead of fried, so you can enjoy them without the guilt.

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  • Easy to make – Perfect for beginner cooks with simple steps.
  • Customizable fillings – Use your favorite meats, cheeses, or veggies.
  • Great for gatherings – Perfect finger food for parties or game days.
  • Make ahead – Prepare them in advance and bake when ready to serve.
  • Delicious leftovers – Enjoy them the next day, reheated or cold!

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/4 cup cold water
  • 1 pound ground beef
  • 1 small onion, diced
  • 1 bell pepper, diced (any color)
  • 1 cup shredded cheddar cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 egg, beaten (for egg wash)
  • Salt and pepper to taste

How to Make Baked Empanadas

  1. In a large mixing bowl, combine the all-purpose flour and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs.
  2. Gradually add cold water, mixing until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. While the dough chills, heat a skillet over medium heat. Add the ground beef, onion, and bell pepper. Cook until the beef is browned and the veggies are tender, about 5-7 minutes. Drain excess fat.
  4. Stir in garlic powder, chili powder, cumin, salt, and pepper. Remove from heat and let the mixture cool slightly. Fold in the shredded cheddar cheese.
  5. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  6. On a lightly floured surface, roll out the dough to about 1/8 inch thick. Cut into circles using a round cutter or a glass (about 4-5 inches in diameter).
  7. Place a spoonful of the beef mixture in the center of each circle. Fold the dough over to create a half-moon shape, sealing the edges with a fork or by pinching them together.
  8. Place the empanadas on the prepared baking sheet. Brush the tops with the beaten egg for a golden finish.
  9. Bake for 25-30 minutes or until the empanadas are golden brown. Serve warm.

Tips for the Best Results

  • Ensure the butter is very cold to achieve a flaky crust.
  • Don’t overfill the empanadas; it can make sealing difficult.
  • Allow the filling to cool before assembling to prevent the dough from getting soggy.
  • For extra flavor, add spices like paprika or oregano to the beef mixture.

Easy Variations

  • Swap ground beef for shredded chicken, turkey, or a plant-based meat alternative.
  • Add black beans or corn for extra texture and flavor.
  • Use different cheeses such as Monterey Jack or pepper jack for a spicy kick.
  • Experiment with different herbs and spices to create your own signature blend.

What to Serve With It

  • Fresh salsa or pico de gallo for dipping.
  • A side salad with a zesty vinaigrette.
  • Guacamole for a creamy contrast.
  • Sour cream or Greek yogurt for a cooling effect.

Storage and Reheating

Store any leftover empanadas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. You can also freeze unbaked empanadas; simply bake them from frozen, adding a few extra minutes to the cooking time.

Recipe Card

Recipe Name: Savory Baked Empanadas with Beef and Cheese
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield/Servings: 12 empanadas
Ingredients:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/4 cup cold water
  • 1 pound ground beef
  • 1 small onion, diced
  • 1 bell pepper, diced (any color)
  • 1 cup shredded cheddar cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 egg, beaten (for egg wash)
  • Salt and pepper to taste

Instructions:

  1. In a large mixing bowl, combine the all-purpose flour and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs.
  2. Gradually add cold water, mixing until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. While the dough chills, heat a skillet over medium heat. Add the ground beef, onion, and bell pepper. Cook until the beef is browned and the veggies are tender, about 5-7 minutes. Drain excess fat.
  4. Stir in garlic powder, chili powder, cumin, salt, and pepper. Remove from heat and let the mixture cool slightly. Fold in the shredded cheddar cheese.
  5. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  6. On a lightly floured surface, roll out the dough to about 1/8 inch thick. Cut into circles using a round cutter or a glass (about 4-5 inches in diameter).
  7. Place a spoonful of the beef mixture in the center of each circle. Fold the dough over to create a half-moon shape, sealing the edges with a fork or by pinching them together.
  8. Place the empanadas on the prepared baking sheet. Brush the tops with the beaten egg for a golden finish.
  9. Bake for 25-30 minutes or until the empanadas are golden brown. Serve warm.

Notes:

  • Ensure the butter is very cold to achieve a flaky crust.
  • Don’t overfill the empanadas; it can make sealing difficult.

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