Golden, flaky pastry filled with seasoned ground beef, sautéed onions, and melted cheese — these oven-baked empanadas are crispy on the outside and juicy inside. Perfectly paired with a zesty chimichurri dip, they make an irresistible appetizer, snack, or main dish. With their satisfying combination of savory beef and gooey cheese wrapped in buttery homemade dough, these empanadas are sure to impress.

Why You’ll Love This Recipe

Cheesy beef empanadas strike the perfect balance between comfort food and crowd-pleasing party fare. The filling is deeply flavorful thanks to spices like paprika and cumin, while the homemade pastry bakes up crisp and golden. These hand pies can be made ahead, frozen, and reheated easily, making them practical as well as delicious. Serve them with a bold chimichurri sauce for an added layer of bright, herby contrast.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the filling:

• 1 tablespoon olive oil
• 1/2 onion, finely diced
• 2 cloves garlic, minced
• 1/2 pound ground beef
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1/2 cup shredded mozzarella or cheddar cheese

For the dough:

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1 egg
• 1/3 cup ice-cold water (plus more if needed)

For assembly:

• 1 egg yolk (for egg wash)
• Fresh parsley, for garnish

Directions

1. In a skillet over medium heat, warm olive oil and sauté the onion until translucent, about 3 minutes.
2. Add garlic and cook for 30 seconds. Stir in the ground beef, paprika, cumin, salt, and pepper. Cook until the beef is browned and cooked through. Set aside and let cool.
3. Once cooled, mix in the shredded cheese.
4. To make the dough, combine the flour and salt in a large bowl. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
5. Stir in the egg and ice-cold water. Mix until the dough comes together. Do not overwork it. Wrap the dough and refrigerate for 30 minutes.
6. Preheat oven to 375°F (190°C). Roll out the dough on a lightly floured surface and cut into 4- to 5-inch circles.
7. Spoon the beef mixture onto one half of each dough circle. Fold over to form a half-moon, and press the edges with a fork to seal.
8. Place the empanadas on a parchment-lined baking sheet. Brush the tops with egg yolk.
9. Bake for 22–25 minutes, or until golden brown. Garnish with chopped parsley.
10. Serve warm with chimichurri sauce or salsa verde.

Servings and timing

This recipe makes approximately 10–12 empanadas.
Preparation time: 30 minutes
Chilling time: 30 minutes
Baking time: 22–25 minutes
Total time: 1 hour 25 minutes

Variations

• Spicy Beef: Add chopped jalapeños or a pinch of cayenne to the filling for extra heat.
• Different Cheeses: Try Monterey Jack, pepper jack, or queso fresco for a twist.
• Vegetarian Option: Use black beans, corn, and sautéed bell peppers as a meat-free filling.
• Shortcut Dough: Use store-bought empanada wrappers or pie dough if short on time.
• Mini Empanadas: Cut smaller circles for bite-sized appetizers.

Storage/Reheating

Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
To reheat, bake in a preheated oven at 350°F (175°C) for 8–10 minutes until warmed through and crisp.
To freeze, place unbaked empanadas on a baking sheet until solid, then transfer to a freezer-safe bag. Bake directly from frozen, adding 5–7 extra minutes to the baking time.

FAQs

Can I use store-bought dough for empanadas?

Yes, refrigerated pie crusts or pre-made empanada discs work well as a time-saving alternative.

Do I have to cook the filling before assembling?

Yes, pre-cooking the beef ensures it’s fully done and prevents excess moisture inside the pastry.

Can I deep fry instead of bake?

You can, but baking provides a lighter, less greasy option while still achieving a golden crust.

What dipping sauces pair well with these empanadas?

Chimichurri, salsa verde, sour cream, or even a spicy aioli are excellent choices.

Can I make the dough in advance?

Yes, the dough can be made up to 2 days ahead and stored in the refrigerator.

How do I keep the edges from opening during baking?

Ensure the edges are well-sealed by pressing with a fork and optionally brushing with a bit of water before sealing.

What type of ground beef is best?

Use 80/20 ground beef for a balance of flavor and moisture, but drain any excess fat after cooking.

Can I add vegetables to the filling?

Yes, finely diced bell peppers, corn, or peas make great additions to the filling.

Can I use puff pastry instead?

Yes, puff pastry yields a flakier, lighter result but may bake faster—watch the oven closely.

Are these empanadas freezer-friendly?

Yes, both baked and unbaked empanadas freeze well. Reheat from frozen for a quick snack or meal.

Conclusion

Cheesy Beef Empanadas with Chimichurri Sauce are a delicious fusion of flaky pastry, savory meat, and gooey cheese. Easy to make, highly customizable, and perfect for entertaining or meal prep, they offer bold flavor in every bite. Paired with a fresh, herbaceous dipping sauce, these empanadas are sure to become a staple in your kitchen.

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