These golden-baked beef empanadas feature savory seasoned ground beef and melted cheddar encased in flaky pie crust—perfectly handheld and irresistibly delicious.
Why You’ll Love This Recipe
Portable comfort food: Easy to eat by hand, ideal for parties, snacks, or lunches
Flavorful and balanced: Warm spices, tender beef, and gooey cheese in each bite
Simple yet impressive: Uses ready-made pie crust for fast assembly with homemade taste
Customizable fillings: Add olives, raisins, or other cheeses to suit your palate
In
gredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 packages refrigerated pie crusts (4 crusts total)
1 lb lean ground beef
1 small onion, finely diced
2 cloves garlic, minced
1 red bell pepper, diced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper (optional, for heat)
Salt and pepper, to taste
½ cup beef broth
¼ cup tomato paste
½ cup shredded cheddar cheese
1 egg, beaten (for egg wash)
Directions
Preheat oven to 400 °F. Line a baking sheet with parchment paper.
Cook the beef: In a large skillet over medium heat, brown the ground beef, break it apart, and cook until no longer pink.
Add aromatics: Stir in diced onion and garlic. Cook 5 minutes until softened.
Spice it up: Add diced red bell pepper, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper. Cook 2–3 minutes until fragrant.
Build the filling: Pour in beef broth and tomato paste. Simmer 5–7 minutes until filling thickens. Remove from heat and let cool slightly.
Prepare crusts: On a lightly floured surface, unroll pie crusts. Using a 4‑inch round cutter (or glass rim), cut out circles.
Fill the empanadas: Place about 2 tablespoons of the beef mixture in the center of each dough circle. Top with shredded cheddar cheese.
Seal edges: Fold dough over the filling to form a half-moon. Press edges with a fork to seal securely.
Egg wash: Transfer empanadas to prepared sheet. Brush each top with beaten egg.
Bake for 15–20 minutes or until golden brown, turning the baking sheet halfway through.
Cool and serve: Let cool a few minutes to set before serving.
Servings And Timing
Yields about 16 empanadas (depending on cutter size and meat distribution)
Prep time: ~15 minutes
Cook time (filling): ~10 minutes
Baking time: 15–20 minutes
Total time: ~40–45 minutes
Variations
Veggie boost: Add sautéed spinach, corn, or mushrooms to the beef mixture
Cheese swaps: Try Monterey Jack, pepper jack, or queso fresco instead of cheddar
Sweet-savory twist: Stir in golden raisins or chopped olives with the filling
Spicy kick: Use jalapeños, chili flakes, or hot sauce in the filling
Gluten-free crust: Use gluten-free pie crust to modify for dietary needs
Storage/Reheating
Refrigerator: Store cooled empanadas in an airtight container for up to 3 days
Freezer: Freeze on a sheet pan until firm, then transfer to a sealed bag for up to 2 months
Reheating:
Oven: Bake at 350 °F for 8–10 minutes until hot and crisp
Air Fryer: Reheat at 350 °F for 4–5 minutes
Microwave: Heat briefly then crisp in a pan or oven to avoid sogginess
FAQs
What size cutter should I use?
A 4-inch round cutter works well for a standard-sized empanada. Adjust size for fewer or larger empanadas.
Can I use homemade pie crust?
Absolutely—homemade crust works beautifully and adds extra flavor.
Can I make them ahead?
Yes. Assemble and freeze unbaked empanadas. Bake directly from frozen with an extra few minutes.
Are they spicy?
Mild by default. Add cayenne or jalapeño for more heat.
Can these be baked instead of fried?
This recipe is baked—crispy and golden without pan-frying.
How do I prevent filling from leaking?
Seal the edges firmly with a fork and ensure filling is thick—not too wet.
What sides go well with them?
Serve with salsa, guacamole, sour cream, or a fresh salad.
Is this kid-friendly?
Absolutely! Mild, cheesy, and easy to hold.
Can I freeze cooked empanadas?
Yes—store in the freezer for up to 2 months and reheat as described above.
How do I reheat without making them soggy?
Reheat in oven or air fryer to maintain crispness, not in the microwave only.
Conclusion
These Beef Empanadas are the perfect crowd-pleasing snack or meal—simple to prepare, baked to golden perfection, and easy to customize. Serve warm with your favorite dipping sauces for a handheld comfort food that’s sure to impress.
Golden, flaky empanadas filled with savory seasoned ground beef, peppers, and melted cheddar—baked to perfection and ideal for handheld snacking or casual meals.
Ingredients
2 packages refrigerated pie crusts (4 crusts total)
1 lb lean ground beef
1 small onion, finely diced
2 cloves garlic, minced
1 red bell pepper, diced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper (optional)
Salt and pepper, to taste
½ cup beef broth
¼ cup tomato paste
½ cup shredded cheddar cheese
1 egg, beaten (for egg wash)
Instructions
Preheat oven to 400 °F. Line a baking sheet with parchment paper.
In a skillet, cook ground beef over medium heat until no longer pink. Drain excess fat.
Add onion and garlic. Cook for 5 minutes until softened.
Stir in bell pepper, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper. Cook 2–3 minutes.
Add beef broth and tomato paste. Simmer 5–7 minutes until thickened. Let cool slightly.
On a floured surface, unroll pie crusts and cut out 4-inch rounds.
Place 2 Tbsp of beef filling in center of each round. Top with cheddar cheese.
Fold dough into half-moons and seal edges with a fork.
Place on baking sheet and brush tops with egg wash.
Bake 15–20 minutes until golden. Cool slightly before serving.
Notes
Use homemade pie crust for added flavor.
Add extras like olives, raisins, or jalapeños to the filling.
Use different cheeses like Monterey Jack or queso fresco.
Freeze before baking and cook directly from frozen with extra time.
