Homemade Beef and Cheese Empanadas

Create authentic Latin American flavors at home with these irresistible empanadas that combine perfectly seasoned beef and gooey melted cheese wrapped in a golden, flaky crust. This recipe has been perfected through generations of family cooking, resulting in pockets of joy that bring people together. The versatile nature of these hand pies allows for both baking and frying methods, making them adaptable to any kitchen while maintaining their authentic charm. Each empanada offers a delightful journey from the crispy, golden exterior to the rich, savory filling within.

During my travels through South America, I learned the art of empanada making from local families who shared their time-honored techniques. The simple act of crimping the edges and watching them turn golden in the oven brings back memories of bustling kitchens and shared meals. Each time I make these, the aroma of spiced beef and melting cheese transforms my kitchen into those welcoming spaces.

Essential Ingredients

• Ground beef: The perfect balance of lean meat and fat ensures juicy, flavorful filling that stays moist. The ideal ratio is 80/20 for optimal taste and texture
• Fresh garlic and onions: Create an aromatic foundation that permeates the entire filling. Take time to mince them finely for even distribution
• Traditional spices: Freshly ground cumin and authentic smoked paprika bring depth and warmth to every bite
• Premium melting cheese: Adds richness and that coveted cheese pull. Choose sharp cheddar for bold flavor or mozzarella for maximum stretch
• Cold, unsalted butter: Creates layers in the dough that result in the perfect flaky texture. European-style butter works exceptionally well

Detailed Cooking Instructions

Begin with Perfect Dough:

Ensure all ingredients are thoroughly chilled before starting. Cut cold butter into small, uniform cubes for even distribution. Work butter into flour using fingertips until mixture resembles coarse sand. Add ice-cold water gradually, watching for dough to just come together. Wrap tightly and chill for a full 30 minutes to relax gluten and firm butter.

Create the Flavorful Filling:

Heat pan to proper temperature before adding ingredients. Sauté onions until they become translucent and aromatic. Add garlic just until fragrant to prevent burning. Brown beef in batches if necessary to prevent steaming. Season progressively, tasting and adjusting as you cook. Cool filling completely to prevent melting cheese too early.

Master the Assembly Process:

Roll dough on a lightly floured surface to 1/8 inch thickness. Cut circles using steady, even pressure for clean edges. Place filling slightly off-center for easier folding. Brush edges with egg wash for a secure seal. Crimp using the traditional rope method or fork tines. Arrange on parchment with space between each.

Perfect the Baking Technique:

Preheat oven thoroughly with a baking sheet inside. Brush assembled empanadas with egg wash for a golden finish. Monitor closely during final minutes to prevent over-browning. Look for steam vents to indicate done filling.

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The Art Of Frying

Heat oil to exact temperature before starting. Fry in small batches to maintain oil temperature. Watch for golden color development. Drain on paper towels positioned on cooling rack.

Creating The Complete Experience

Prepare fresh chimichurri sauce while empanadas bake. Arrange on serving platter with various dipping options. Garnish with fresh herbs and lemon wedges. Serve immediately while cheese is at peak melting point.

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My grandmother always said the secret to perfect empanadas lies in the patience of the maker. After years of practice, I've found her wisdom rings true - rushing any step compromises the final result.

Through countless batches and years of perfecting this recipe, I've discovered that attention to these details creates empanadas that not only taste authentic but also bring people together. Whether served as a casual family meal or elegant party appetizer, these hand pies carry the warmth and tradition of Latin American kitchens into your home. The combination of crispy crust, savory filling, and melted cheese makes each bite a celebration of flavor and technique.

Frequently Asked Questions

→ Can I make the dough ahead of time?

Yes, the dough can be made up to 2 days ahead and stored in the refrigerator, or frozen for up to 3 months.

→ What's the best way to seal empanadas?

Brush the edges with egg wash before folding, then press firmly and crimp with a fork. This helps prevent filling from leaking during baking.

→ Can I freeze assembled empanadas?

Yes, freeze unbaked empanadas on a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen, adding 5-7 minutes to cooking time.

→ What can I use instead of ground beef?

Ground chicken, turkey, or pork work well. For vegetarian options, use beans, lentils, or plant-based meat alternatives.

→ Why did my empanada dough crack?

Dough usually cracks if it's too cold or dry. Let it warm slightly before rolling and add water one teaspoon at a time if needed.