Beef and Cheese Empanadas: A Delicious Latin American Delight
Beef and cheese empanadas are a savory, golden pastry filled with a flavorful combination of ground beef, melted cheese, and spices. These delicious hand-held treats are a popular dish in Latin American cuisine, and they make for an excellent appetizer, snack, or even a full meal. Whether you’re hosting a party, meal prepping, or just craving something savory, beef and cheese empanadas are sure to impress. Looking for more Latin American recipes? Be sure to check out this collection of authentic Latin dishes for more inspiration. If you’re new to making empanadas, we also recommend this guide on mastering empanada dough for the perfect texture.
In this article, we’ll guide you through the basic recipe for making beef and cheese empanadas, offer tips for perfecting the dough and filling, and provide ideas for variations and storage. Plus, you’ll get advice on how to customize your empanadas to suit your tastes and dietary preferences.
Basic Recipe: Ingredients and Instructions
Making beef and cheese empanadas from scratch may seem daunting, but the process is simple and well worth it. Here’s what you need:
Ingredients
For the dough:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 stick (½ cup) cold unsalted butter, cubed
- 1 large egg
- ¼ cup cold water (or more if needed)
- 1 tablespoon vinegar (optional)
For the filling:
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder (optional for spice)
- Salt and pepper to taste
- 1 cup shredded mozzarella or cheddar cheese
- 1 egg (for egg wash)
- Fresh cilantro (optional for garnish)
Instructions
- Make the dough: In a large mixing bowl, combine the flour, salt, and sugar. Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs. Add the egg, vinegar, and cold water, mixing until the dough just comes together. If necessary, add more water, a tablespoon at a time. Knead the dough on a floured surface for a few minutes until smooth. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
- Prepare the filling: While the dough is chilling, heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and cook until softened, about 5 minutes. Add the ground beef, breaking it up with a spoon as it cooks. Once the beef is browned, drain any excess fat. Stir in the cumin, paprika, chili powder (if using), salt, and pepper. Cook for another 2-3 minutes, then remove from heat and let it cool slightly. Add the shredded cheese to the beef mixture and mix well.
- Assemble the empanadas: Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to about ¼ inch thickness. Use a round cutter or a glass (about 4-5 inches in diameter) to cut out circles of dough. Place a spoonful of the beef and cheese filling in the center of each dough circle. Fold the dough over to form a half-moon shape, then press the edges together with a fork to seal.
- Bake the empanadas: Brush the tops of the empanadas with a beaten egg to give them a golden, shiny finish. Place the empanadas on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until the empanadas are golden brown and crisp.
- Serve: Allow the empanadas to cool slightly before serving. You can garnish with fresh cilantro if desired. Serve with a side of salsa, guacamole, or sour cream for dipping.
Advanced Techniques for Perfect Beef and Cheese Empanadas
While the basic beef and cheese empanadas recipe is easy to follow, a few advanced techniques can help you achieve the perfect empanada every time.
Making the Dough:
The dough is crucial to the empanada’s texture, and there are a couple of tips to perfect it:
- Use cold butter and cold water to ensure the dough has a flakier texture.
- Don’t overwork the dough. If the dough gets too warm or is overworked, it can become tough. Chill it before rolling out.
- For an even flakier crust, some people like to add a bit of cream cheese or sour cream to the dough for extra richness.
Frying Empanadas:
While baking is a healthier option, you can fry the empanadas for an even crispier texture. Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the empanadas in batches, about 2-3 minutes per side, until they’re golden brown. Drain on paper towels to remove excess oil.
Seasoning Variations:
Add variety by changing the seasoning profile. Try adding ground oregano, coriander, or even a pinch of cinnamon for a different twist on the traditional flavors. You can also experiment with adding diced olives, raisins, or hard-boiled eggs to the filling, a popular variation in many Latin American countries.
See more advanced recipes, at Mobolux.
Storage, Shelf Life, and Maintenance Tips
Empanadas are great for meal prep or making in advance. Here’s how to store and maintain their freshness:
Storage:
Store baked beef and cheese empanadas in an airtight container at room temperature for up to 2 days. If you have leftovers or want to make them ahead of time, refrigerate them for up to 4 days. If you’ve fried them, store them on a paper towel-lined plate to absorb excess oil before placing them in the refrigerator.
Freezing:
You can freeze the uncooked empanadas to enjoy later. Place them in a single layer on a baking sheet and freeze for 1-2 hours. Then, transfer them to a freezer-safe bag or container. When ready to cook, bake or fry them straight from the freezer (just add a few extra minutes of cooking time).
Reheating:
To reheat, bake leftover empanadas in a 350°F (175°C) oven for about 10-12 minutes until warmed through and crispy. You can also microwave them, but the texture won’t be as crisp.
Dietary Adaptations and Substitutions
This beef and cheese empanadas recipe can be easily adapted to meet various dietary preferences and restrictions.
Gluten-Free:
For gluten-free empanadas, use a gluten-free flour blend in place of all-purpose flour. Make sure your fillings are also gluten-free, and be sure to check the seasoning for hidden gluten.
Vegetarian:
For a vegetarian version, replace the ground beef with a plant-based protein such as crumbled tofu, tempeh, or lentils. You can also add extra vegetables like mushrooms, peppers, or spinach to make the filling hearty.
Dairy-Free:
Use dairy-free cheese or skip the cheese altogether. You can use a dairy-free alternative like vegan cream cheese in the dough to retain a creamy texture. Make sure all seasonings are dairy-free.
FAQs About Beef and Cheese Empanadas
Can I make the dough ahead of time?
Yes, you can make the dough a day ahead. Simply wrap it in plastic wrap and refrigerate it until ready to use. Be sure to let it come to room temperature before rolling it out.
Can I freeze the empanadas before baking?
Yes, you can freeze the uncooked empanadas. Simply freeze them in a single layer before storing them in a freezer bag. Bake or fry them directly from the freezer when you’re ready to eat.
What can I serve with empanadas?
Empanadas are delicious on their own but pair well with a variety of dipping sauces like salsa, guacamole, sour cream, or even chimichurri sauce.
Conclusion & Final Thoughts
Beef and cheese empanadas are the perfect snack or meal, offering a crispy golden crust filled with savory beef and gooey cheese. They’re versatile and easy to make, with plenty of room for customization. Whether you fry or bake them, these empanadas are sure to be a hit at your next gathering or family dinner.
Enjoy making these flavorful, satisfying treats that everyone will love. Happy cooking!