Beef And Cheese Empanadas

Beef and cheese empanadas with flaky, golden pastry shells and melted mozzarella inside. Oven-baked empanadas are tightly crimped for a sealed filling and served warm for handheld crunch.

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Prep Time 45

Cook Time 22

Total Time 1 7

Servings: 8 servings

Course: Appetizer

Cuisine: American

Calories: 290

Ingredients Equipment Method Notes

Ingredients

Empanada filling

1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 tsp cumin
1 tsp smoked paprika
1 cup shredded mozzarella cheese

Empanada assembly

12 empanada dough discs
1 egg, beaten

Equipment

1 cast iron skillet

Method

Brown the beef filling

Preheat oven to 400°F. Brown ground beef with onion, garlic, cumin, and smoked paprika in a skillet until cooked through and fragrant, stirring as needed.

Add cheese to the filling

Let the filling cool slightly for 5–10 minutes. Stir in shredded mozzarella until evenly distributed and beginning to melt.

Assemble the empanadas

Place a spoonful of filling onto each empanada dough disc. Fold over to form a half-moon, keeping filling centered.
Crimp the edges with a fork to seal tightly. Press firmly so no cheese leaks during baking.
Brush the tops with beaten egg for a glossy finish. Arrange on a baking sheet in a single layer.

Bake

Bake at 400°F for 20–22 minutes until golden and flaky. Look for crisp, browned edges and a crackly surface.

Serve

Serve warm immediately. Let them cool 2–3 minutes so the molten cheese sets slightly.

Notes

Pro tip: letting the filling cool slightly before assembling prevents the dough from going soggy and helps the crimped seal stay intact. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven until hot. Freezing: freeze assembled, unbaked empanadas on a tray, then bag and bake from frozen (add ~5 minutes). For a lower-fat option, use part-skim mozzarella and lean ground beef (90% or lower fat).