Savory Beef & Cheese Empanadas Quick Comfort Dish
Craving a warm, savory dish that hits the spot every time? Look no further than these Beef & Cheese Empanadas! Packed with juicy ground beef, melty cheese, and bold spices, these bites are perfect for any occasion. In this article, I’ll guide you through easy steps to make this quick comfort dish. Get ready to impress your friends and family with delicious, homemade empanadas that everyone will love!
Why I Love This Recipe
- Flavor Packed Filling: The combination of ground beef, spices, and cheese creates a savory and satisfying filling that is bursting with flavor.
- Easy to Make: With simple ingredients and straightforward steps, these empanadas are perfect for both novice and experienced cooks.
- Versatile Dish: Empanadas can be customized with various fillings, making them a great option for any occasion or dietary preference.
- Perfect for Sharing: These empanadas are ideal for gatherings, parties, or family meals, allowing everyone to enjoy a delicious bite-sized treat.
Ingredients
Main Ingredients for Beef & Cheese Empanadas
– 1 pound ground beef
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon chili powder
– Salt and freshly ground black pepper, to taste
– 1 cup shredded cheese (cheddar or mozzarella works well)
– 1/4 cup fresh cilantro, finely chopped
– 1 package of empanada dough discs (approximately 10-12 discs)
– 1 egg, beaten (for egg wash)
– Olive oil, for frying
Optional Ingredients for Added Flavor
– Fresh herbs to brighten the filling
– Alternative cheeses for unique taste
– Toppings and dips to enhance each bite
Recommended Cooking Tools
– Skillet for sautéing the beef
– Mixing bowl for combining ingredients
– Baking sheet for baking the empanadas
– Fork for sealing and decorating the edges
Step-by-Step Instructions
Preparation of the Beef Filling
To make the beef filling, start by sautéing the onion and garlic. Heat a skillet over medium heat and add a little olive oil. Once hot, add the finely chopped onion. Cook it until it turns soft and clear, about five minutes. Then, add the minced garlic. Stir for one minute until it smells good.
Next, add the ground beef to the skillet. Break it up with a spatula while cooking. Stir the beef until it turns brown, which takes about seven to ten minutes. Season it with cumin, smoked paprika, chili powder, salt, and pepper. Mix well and let it cook for another two to three minutes to blend the flavors.
After cooking, remove the skillet from heat and let it cool a bit. Stir in the shredded cheese and chopped cilantro until everything is mixed nicely.
Assembling the Empanadas
Now, it’s time to fill the empanadas. Take one dough disc and put about one to two tablespoons of the beef and cheese mixture in the center. Fold the dough over to create a half-moon shape. Press the edges together to seal it well. You can use a fork to crimp the edges, which looks nice and keeps the filling inside.
Repeat this step with the rest of the dough discs and filling until you finish them all.
Baking Instructions
Preheat your oven to 400°F (200°C). While it heats, prepare a baking sheet by lining it with parchment paper. This helps with easy cleanup later.
Place the filled empanadas on the baking sheet. Brush the tops with the beaten egg. This will give them a nice, shiny look when they bake.
Bake the empanadas for 20 to 25 minutes, or until they turn golden brown and crispy. After baking, let them cool for a few minutes before serving. Enjoy your savory beef and cheese empanadas warm!
Tips & Tricks
Perfecting the Empanada Dough
Choosing the right dough is crucial. Use quality empanada dough discs. They should be soft yet sturdy. This way, they hold the filling well. Look for discs in the frozen section at your store.
When rolling and handling dough, keep it cool. If it warms up, it gets sticky. Dust your surface with flour before rolling. This prevents sticking. Use a rolling pin to flatten the dough gently. Aim for a thickness of about 1/8 inch.
Common mistakes include overfilling and under-sealing. Avoid using too much filling; it may leak during cooking. Seal the edges firmly with your fingers. Use a fork to crimp the edges for a neat finish.
Enhancing Flavors in the Filling
Adjusting spice levels can make your filling pop. Start with a small amount of chili powder. Add more if you like heat. Taste as you go to find your perfect balance.
Adding vegetables for crunch is a great idea. Chopped bell peppers or diced carrots work well. They add texture and nutrients to your empanadas. Mix them in along with the beef.
For cheese combinations, consider mixing cheeses. Cheddar adds sharpness, while mozzarella adds creaminess. A blend can create a rich flavor profile. Experiment with different types to see what you like best.
Serving Suggestions
The best dips to complement empanadas include chimichurri and salsa. Their bright flavors enhance the savory filling. You can also try ranch dressing for a creamy option.
Pair your empanadas with sides like a fresh salad or rice. A light side balances the richness of the empanadas. For drinks, consider a refreshing soda or a light beer.
For presentation, serve empanadas on a colorful plate. Garnish with fresh cilantro leaves for a pop of color. Arrange them in a circle or in a stack for an attractive display.
Pro Tips
- Use Chilled Dough: Keeping your empanada dough chilled makes it easier to handle and helps achieve a flaky crust.
- Don’t Overfill: While it’s tempting to add extra filling, overfilling can cause the empanadas to burst during cooking. Stick to 1-2 tablespoons.
- Experiment with Seasonings: Feel free to add your favorite herbs and spices to the beef mixture for a personal twist on flavor.
- Fry for Extra Crispiness: For a crunchier texture, consider frying the empanadas in hot oil instead of baking them.
Variations
Alternative Fillings for Empanadas
You can change the filling for empanadas to fit your taste. Here are some great options:
– Vegetarian options: Use black beans, corn, and bell peppers. Add spices like cumin and paprika for flavor.
– Chicken or turkey alternatives: Cook shredded chicken or turkey with onions, garlic, and herbs for a tasty filling.
– Seafood choices: Try shrimp or crab mixed with cream cheese and herbs. This adds a fresh twist.
Regional Variations
Empanadas have many regional styles. Each area adds its unique touch:
– Traditional Latin-inspired recipes: Fillings often include beef, pork, and spices. These keep true to the classic flavors.
– Modern twists on classic empanadas: You might find fillings like buffalo chicken or BBQ pulled pork in some restaurants.
– International takes on fillings: In some countries, you may see sweet fillings like fruit or chocolate for a dessert version.
Different Cooking Methods
How you cook empanadas can change their taste and texture. Here are some methods:
– Baking vs. frying: Baking gives a lighter, crispy texture. Frying makes them richer and more indulgent.
– Air frying empanadas: This method uses less oil. It still gives a nice crunch while saving calories.
– Grilling options for a smoky flavor: Grilling adds a unique flavor. Just seal them well to prevent the filling from leaking out.
Storage Info
How to Store Leftover Empanadas
To keep your empanadas fresh, you have two great options: refrigeration and freezing.
– Refrigeration guidelines: Place cooled empanadas in an airtight container. They will stay good for about 3 days in the fridge.
– Freezing for later use: If you want to save them longer, freeze the empanadas. Wrap each one tightly in plastic wrap, then put them in a freezer bag. They can last for up to 3 months.
Reheating Empanadas
Getting your empanadas crispy again is easy.
– Best methods to retain crispiness: The oven works best for reheating. Preheat it to 350°F (175°C). Place empanadas on a baking sheet and heat for about 10-15 minutes. This keeps them crunchy.
– Avoiding sogginess: Avoid using the microwave. It can make them soft and soggy instead of crispy.
Shelf Life of Empanadas
Knowing how long your empanadas last is important.
– Freshness expectations: Freshly baked empanadas taste best within 1-2 days. Refrigerated ones stay tasty for about 3 days.
– Signs of spoilage: Check for any off smells or mold. If they look dry or hard, it’s best to toss them.
FAQs
How long does it take to make Beef & Cheese Empanadas?
Making these empanadas takes about 40 minutes in total. You need 15 minutes to prepare the filling. Cooking the empanadas takes around 25 minutes. This means you can enjoy them in no time!
Can I make empanadas ahead of time?
Yes, you can prepare empanadas in advance. Just make the filling and let it cool. You can fill the dough discs and seal them. Store them in the fridge for a day or two. You can also freeze them for up to three months. When ready, just bake or fry them straight from the fridge or freezer.
What dips pair well with Beef & Cheese Empanadas?
Empanadas taste great with many dips. Here are a few suggestions:
– Chimichurri sauce
– Zesty salsa
– Sour cream
– Avocado dip
These sauces add flavor and make the meal more fun.
Can I use store-bought empanada dough?
Absolutely! Store-bought dough is a big time saver. Look for dough that is labeled “empanada dough” in your grocery store. You can also find it in Latin markets. Just make sure it is thawed before you use it. This way, you can focus on making the filling even more delicious!
Beef and cheese empanadas are tasty and easy to make. We covered key ingredients, cooking tools, and tips to assemble and bake perfectly. Don’t forget to explore variations or try different cooking methods. Storing leftovers properly keeps them fresh for later. With the right approach, your empanadas will impress friends and family. Enjoy your cooking journey, and savor every delicious bit
Savory Beef and Cheese Empanadas
Ingredients
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- to taste salt and freshly ground black pepper
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/4 cup fresh cilantro, finely chopped
- 1 package empanada dough discs (approximately 10-12 discs)
- 1 egg beaten (for egg wash)
- for frying olive oil
Instructions
- In a large skillet, drizzle a small amount of olive oil and heat over medium heat. Once hot, add the finely chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add the minced garlic to the skillet and continue to sauté for an additional minute, stirring constantly until it becomes fragrant.
- Incorporate the ground beef into the skillet. Cook, breaking it apart with a spatula and stirring occasionally, until it is browned and fully cooked, roughly 7-10 minutes.
- Season the beef mixture with cumin, smoked paprika, chili powder, salt, and pepper. Mix thoroughly and allow to cook for an additional 2-3 minutes for the flavors to blend.
- Remove the skillet from heat and let the mixture cool slightly. Stir in the shredded cheese and chopped cilantro until everything is evenly combined.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Take one empanada dough disc and place a generous spoonful (1-2 tablespoons) of the beef and cheese mixture in the center.
- Carefully fold the dough over to form a half-moon shape, pressing the edges together to seal well. Use the tines of a fork to crimp the edges for both decoration and to prevent the filling from leaking out.
- Repeat the filling and sealing process with the remaining dough discs and filling mixture until completed.
- Arrange the empanadas on the prepared baking sheet. Brush the tops with the beaten egg to achieve a golden, glossy finish as they bake.
- Place them in the preheated oven and bake for 20-25 minutes, or until they are golden brown and crispy.
- Once baked, allow the empanadas to cool for a few minutes before serving.
![- 2 large cucumbers, peeled and thinly sliced - 1 medium red onion, thinly sliced - 1/4 cup apple cider vinegar - 2 tablespoons honey - 1 tablespoon olive oil - 1 teaspoon salt - 1/2 teaspoon freshly ground black pepper - 1/4 teaspoon red pepper flakes (optional, for a hint of heat) - Fresh dill or chopped parsley for garnish Cucumbers are refreshing and hydrating. They contain vitamins A and K. Red onions add a sweet and mild flavor. They also have antioxidants that may help reduce inflammation. Apple cider vinegar provides a tangy taste. It may help with digestion. Honey adds sweetness and balances flavors. Olive oil not only adds richness but is also heart-healthy. Salt enhances all the flavors, while black pepper adds a slight kick. Fresh herbs like dill or parsley brighten up the dish. If you can’t find red onions, try using white or yellow onions. Both will work well. You can swap apple cider vinegar with white wine vinegar for a different taste. If you prefer, maple syrup can replace honey for a vegan option. For a lighter touch, use lemon juice instead of vinegar. If you want a different herb, mint or basil can add a unique flavor twist. For those who dislike spice, leave out the red pepper flakes altogether. You can find the full recipe above for a detailed guide on making this crisp salad! To make a fresh cucumber and onion salad, start with two large cucumbers. Peel them and slice them thinly. Use a sharp knife or a mandolin slicer for even slices. Next, take one medium red onion and slice it thinly as well. Add both slices to a large mixing bowl. In a small bowl, whisk together 1/4 cup of apple cider vinegar and 2 tablespoons of honey. Add 1 tablespoon of olive oil, 1 teaspoon of salt, 1/2 teaspoon of freshly ground black pepper, and 1/4 teaspoon of red pepper flakes if you like some heat. Mix until the honey is dissolved. Drizzle this dressing over the cucumbers and onions. Toss everything gently with two big spoons or salad tongs. Cover the bowl and place it in the fridge for at least 30 minutes. This helps the flavors meld together. When you are ready to serve, toss the salad again. Taste it, and adjust the seasoning if needed. Finally, add fresh dill or chopped parsley on top for garnish. To slice cucumbers and onions well, aim for thin and even pieces. This helps them blend in the salad. Use a mandolin slicer if you have one; it gives uniform slices. If you use a knife, keep your fingers tucked in. This helps prevent cuts. Chill your knife in the fridge before slicing. This can keep your vegetables crisper. Mixing the salad well is key to great flavor. Use two large spoons or salad tongs to toss the ingredients. Be gentle to avoid crushing the vegetables. Make sure every slice gets coated in dressing. Let the salad sit in the fridge for at least 30 minutes. This allows the flavors to soak in. Before serving, always taste and adjust the seasoning. This ensures the salad is just right for you. For a fun twist, consider adding other fresh herbs like basil or cilantro! To boost the taste of your Cucumber and Onion Salad, think about adding fresh herbs. Chopped dill or parsley brings a bright flavor. You can also add a squeeze of lemon juice for zest. If you like heat, try adding a pinch of cayenne pepper. This will give your salad a nice kick. Always taste as you go. Adjust the flavors to fit your own liking. For the best dressing, whisk the ingredients well. Mix the vinegar, honey, and olive oil until smooth. The honey needs to dissolve fully. If the dressing is too thick, add a little water or more vinegar. This will help it coat the veggies better. You want a nice balance between tangy and sweet. One common mistake is not letting the salad chill. Allowing it to sit in the fridge helps the flavors blend. Another mistake is cutting the cucumbers too thick. Thin slices absorb the dressing well. Lastly, don’t forget to taste your salad before serving. Adjust the salt and pepper to make it just right. Remember, the key is to keep it fresh and crisp. For a full recipe, check out the Crisp Cucumber & Sweet Onion Delight. {{image_4}} You can make this salad even better by adding other veggies. Try bell peppers for crunch. You can also add tomatoes for a sweet touch. Radishes bring a nice bite and color. Grated carrots can add a fun twist. Mix and match to find your favorite blend! While I love the apple cider vinegar dressing, you can switch it up. Try a creamy dressing like ranch or yogurt. Lemon juice can add a fresh zing. You can also use balsamic vinegar for a sweeter flavor. Experiment with herbs like basil or cilantro to change the taste. Seasonal ingredients can make your salad shine. In summer, add fresh herbs like mint or basil. In fall, sliced apples can give a sweet crunch. Winter might call for roasted veggies like squash. Use what’s fresh at the market to keep it exciting! For the complete recipe, check out the [Full Recipe]. To keep your cucumber and onion salad fresh, store it in an airtight container. This helps keep the crispness intact. Make sure to place the salad in the fridge. The cold temperature slows down spoilage. If you have a lot of salad left, divide it into smaller containers. When stored properly, this salad lasts about 3 to 5 days in the fridge. To maintain freshness, avoid adding dressing until you are ready to eat. The vinegar can cause the cucumbers to become soggy over time. If you notice any signs of wilting or change in color, it’s best to discard the salad. I do not recommend freezing cucumber and onion salad. The freezing process makes cucumbers watery and soft, ruining their crunch. If you want to use cucumbers later, consider pickling them instead. Pickled cucumbers can last for months and taste great in many dishes. For fresh enjoyment, stick to the fridge for this salad. You can find the Full Recipe to enjoy this dish fresh. For this salad, I recommend using English cucumbers. They are long, thin, and have fewer seeds. Their skin is also tender, which means no peeling is needed. If English cucumbers are not available, you can use Persian cucumbers. They are small and sweet, making them a great choice too. Yes, you can make this salad ahead of time. In fact, chilling it for a few hours helps the flavors blend. I suggest preparing it up to a day in advance. Just remember to toss it again before serving to mix the dressing well. To add some heat, you can increase the red pepper flakes in the dressing. You can also add sliced jalapeños or a dash of hot sauce for an extra kick. Start with a small amount and taste as you go to find the right spice level for you. This salad pairs well with grilled meats like chicken or fish. It also makes a great side for sandwiches and wraps. For a light meal, serve it alongside quinoa or rice. The fresh flavors complement many dishes beautifully. If you want to explore more, check out the Full Recipe for ideas on how to enhance your meal. Cucumber and Onion Salad is fresh and easy to make. You learned the best ingredients, helpful tips for slicing and mixing, and ways to enhance flavor. I shared options for variations, storage, and common mistakes to avoid. In the end, this salad is great any time of year. Enjoying it can brighten any meal. Keep experimenting and find what flavors you love best!](https://fastmealmate.com/wp-content/uploads/2025/06/e5e61b33-6e6d-48c4-8abd-5090a0f7425b-768x768.webp)
