Go Back
Easy Cheesy Ground Beef Empanadas Recipe for Dinner

Easy Cheesy Ground Beef Empanadas

Baked empanadas filled with seasoned ground beef, tomato sauce, and melted cheese, all tucked inside crisp pastry rounds. This easy dinner recipe makes 12 hand pies in about 45–50 minutes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Beef Filling
  • 1 tablespoon Olive oil or vegetable oil
  • 1 pound Lean ground beef
  • 1 small Small yellow onion, finely diced
  • 2 cloves Garlic cloves, minced
  • 1/2 cup Tomato sauce
  • 1 teaspoon Ground cumin
  • 1 teaspoon Dried oregano
  • 1/2 teaspoon Smoked or sweet paprika
  • 1/2 teaspoon Salt, plus more to taste
  • 1/4 teaspoon Black pepper
Filling and Pastry
  • 1/2 cup Shredded Cheddar, Monterey Jack, or Mexican-blend cheese
  • 12 discs Refrigerated or frozen six-inch empanada dough discs, thawed if frozen
Egg Wash
  • 1 large Large egg
  • 1 tablespoon Water
Optional Additions
  • 1/3 cup Chopped green olives
  • 1/4 cup Diced roasted red pepper
  • 1/4 teaspoon Chili powder or red-pepper flakes
  • 2 tablespoons Chopped fresh cilantro

Method
 

Step-by-Step
  1. Heat the oil in a large skillet over medium-high heat. Add the diced onion and cook for 3–4 minutes, until softened.
  2. Add the minced garlic and cook for about 30 seconds, stirring constantly so it becomes fragrant without browning.
  3. Add the ground beef and cook for 6–8 minutes, breaking it into small crumbles, until no pink remains. Drain excess fat if necessary.
  4. Stir in the tomato sauce, cumin, oregano, paprika, salt, and black pepper. Simmer for 3–5 minutes, until the mixture is thick rather than watery.
  5. Remove the skillet from the heat and let the filling cool for 10–15 minutes. Stir in the shredded cheese only after the beef has cooled enough to protect the pastry during assembly.
  6. Heat the oven to 400°F and line a baking sheet with parchment paper. For a crispier bottom, place the baking sheet in the oven while it preheats, then carefully arrange the empanadas on it.
  7. Place about 2 tablespoons of filling in the center of each six-inch dough disc. Keep the filling in the middle and avoid overfilling, which can make sealing difficult.
  8. Moisten the edge of each dough disc with water, fold it over the filling, and press the edges closed. Crimp the sealed edge firmly with a fork.
  9. Whisk the egg with 1 tablespoon of water. Brush the tops of the empanadas with the egg wash for a glossy golden crust.
  10. Chill the assembled empanadas for 10–15 minutes if time allows. Bake for 20–25 minutes, until golden brown and crisp, then rest for 5 minutes before serving.

Notes

Cook the beef filling until nearly dry and cool it completely before stuffing the dough. Ground beef should reach 160°F internally. For five-inch dough rounds, use approximately 1 tablespoon of filling and expect 14–16 empanadas. Frozen, unbaked empanadas can usually be baked directly from frozen; add approximately 5–10 minutes to the cooking time.