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Beef And Cheese Empanadas

Beef and cheese empanadas with seasoned ground beef simmered until reduced, then filled with melty Monterey Jack or cheddar. Each half-moon is crimp-sealed, egg-washed, and baked until the crust turns deep golden-brown and flaky.
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Prep Time 30 minutes
Cook Time 36 minutes
Total Time 1 hour 6 minutes
Servings: 8 servings
Course: Snack
Cuisine: Latin American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Empanada filling and dough assembly
  • 2 tbsp olive oil
  • 2 medium onions, minced
  • 2 tbsp tomato paste
  • 4 cloves garlic, minced
  • 0.5 tsp dried oregano
  • 2 tsp ground cumin
  • 0.13 tsp ground cloves Use 2 pinches total.
  • 2 pinch cayenne pepper Use 2 pinches total.
  • 1 lb 85% lean ground beef
  • 1 cup low-sodium beef broth
  • 4 oz shredded Monterey Jack or sharp cheddar cheese
  • 1 package empanada wrappers
  • 1 egg, beaten with 1 tablespoon water

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Cook the beef filling
  1. Heat the olive oil in a skillet over medium-high heat, add the minced onion, and cook until softened, 5 to 7 minutes.
  2. Stir in the tomato paste, minced garlic, dried oregano, ground cumin, ground cloves, and cayenne pepper, and cook until fragrant, about 30 seconds.
  3. Add the ground beef and cook, breaking up clumps, until no longer pink, about 4 minutes; stir in the low-sodium beef broth and simmer until reduced, then let cool slightly.
Fill and seal the empanadas
  1. Moisten the edge of each empanada wrapper with water, spoon about 1/4 cup of filling in the center, and top with shredded Monterey Jack or sharp cheddar cheese.
  2. Fold the dough over into a half circle and crimp the edges with a fork to seal.
Bake
  1. Brush each empanada with egg wash and bake at 400°F until the crust is golden brown, about 15 to 18 minutes.

Notes

For cleaner crimping, keep the wrapper edges damp but not wet, and don’t overfill—excess filling can leak and prevent sealing. Store baked empanadas in the refrigerator up to 3 days; reheat at 350°F until warmed through. Freezing: freeze unbaked sealed empanadas on a sheet pan, then bag; bake from frozen at 400°F until golden and heated through. For a lighter option, use 90–93% lean ground beef to reduce fat while keeping the same spice profile.