Beef And Cheese Empanadas

I absolutely love making these beef and cheese empanadas for my family and friends! There’s something so satisfying about creating these golden-brown pockets filled with seasoned beef and gooey cheese. Every time I make a batch, they disappear within minutes!

Why You’ll Love These Beef & Cheese Empanadas

These Beef & Cheese Empanadas are the perfect combination of crispy exterior and savory, cheesy filling. They’re great as appetizers, a main course, or even packed for lunch the next day. I find they’re always a hit at parties and gatherings, and they’re surprisingly easy to make at home!

Ingredients

• 30 Goya Empanadas wrappers
• 1 lb. lean ground beef
• 1/2-3/4 medium onion, chopped
• 3 garlic cloves, chopped
• 1/2 cup green peppers, chopped
• 1 Tbsp. butter
• 1 cup mozzarella cheese, shredded
• 1 cup pepper jack cheese, shredded
• Salt to taste
• Pepper to taste

How To Make Beef And Cheese Empanadas

1. Preheat your oven to 425 degrees.
2. Heat a skillet on medium-high heat. Add the garlic and onions to the skillet and cook until fragrant.
3. Add the ground beef to the skillet. Season with salt and pepper to taste. Using a spatula, break up the beef into small pieces and cook until browned. Drain any excess fat.
4. Add the chopped green peppers and cook for another 2-3 minutes until slightly softened.
5. Lay the empanada wrappers on a flat surface. Dip a cooking brush in water and glaze each wrapper along the edges. This softens the crust and makes it easier to roll.
6. Load a spoonful of the ground beef mixture into the center of each empanada wrapper.
7. Sprinkle both cheeses over the ground beef mixture.
8. Fold the empanada in half, pinching the crust along the edges. Roll each of the sides inward, continuing to twist the crust until fully sealed.
9. Place the empanadas on a baking sheet lined with parchment paper.
10. Bake for 20 minutes or until they’re a beautiful golden brown.
11. Remove the Beef & Cheese Empanadas from the oven. Melt the butter in the microwave for 20 seconds, then use a cooking brush to spread it over the top of each empanada.
12. Allow to cool for a few minutes before serving.

Expert Tips

• Make sure to seal the empanadas well to prevent the filling from leaking during baking.
• Don’t overfill the empanadas or they’ll be difficult to close properly.
• The water brush technique is essential for getting a good seal on your empanadas.
• For a more golden finish, you can also brush with egg wash instead of water before baking.
• Let the filling cool slightly before filling the wrappers to make handling easier.
• Work with a few wrappers at a time and keep the rest covered to prevent them from drying out.

Recipe Variations & Possible Substitutions

I love experimenting with my Beef & Cheese Empanadas recipe! You can substitute ground turkey or chicken for the beef if you prefer. For a vegetarian option, try using black beans, corn, and peppers. If you can’t find Goya empanada wrappers, pie crust or puff pastry can work in a pinch, though the texture will be different.

For the cheese, feel free to use what you have on hand—cheddar, Monterey Jack, or even a Mexican cheese blend would work wonderfully. Sometimes I add olives, raisins, or diced potatoes to the filling for a more traditional version.

Serving and Pairing Suggestions

I typically serve my Beef & Cheese Empanadas with a variety of dipping sauces like chimichurri, salsa, guacamole, or sour cream. They pair beautifully with a simple green salad for a complete meal or can be part of a larger spread for entertaining.

For beverages, I find that a light beer, sangria, or even a fruity mocktail complements these empanadas perfectly. When I’m hosting, I love to set up a DIY empanada bar with different sauces and toppings so guests can customize their experience.

Storage and Reheating Tips

These Beef & Cheese Empanadas store remarkably well! You can refrigerate leftover cooked empanadas in an airtight container for up to 3 days. To reheat, place them in a 350°F oven for about 10 minutes until heated through. This helps maintain that crispy exterior better than microwaving.

You can also freeze assembled but unbaked empanadas for up to 3 months. Just place them on a baking sheet, freeze until solid, then transfer to a freezer bag. When ready to enjoy, bake directly from frozen, adding about 5-7 minutes to the baking time.

Recipe FAQs

Can I make these empanadas ahead of time? Absolutely! I often prepare the filling a day ahead and assemble just before baking. You can also completely assemble them and refrigerate for up to 24 hours before baking.

Can I fry these empanadas instead of baking them? Yes! I’ve tried frying them in about 1 inch of oil at 350°F until golden brown (about 2-3 minutes per side), and they turn out deliciously crispy.

Why are my empanadas leaking? This usually happens when they aren’t sealed properly or are overfilled. Make sure to really pinch and twist the edges for a good seal.

Can I use pre-made dough for these Beef & Cheese Empanadas? Absolutely! While I love the Goya wrappers, any empanada dough or even pie crust will work.

Troubleshooting Tips

If your empanadas are browning too quickly but aren’t cooked through, lower the oven temperature to 375°F and cover them loosely with foil.

Dealing with tough dough? Make sure your empanada wrappers are at room temperature before working with them, and don’t skip the water brush step!

If your filling is too wet and making the dough soggy, try draining it more thoroughly or even cooling it completely before filling the empanadas.

Remember, making perfect Beef & Cheese Empanadas takes a little practice, but even the imperfect ones taste amazing! I hope you enjoy making these as much as I do.

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