Beef Empanadas Latin Flavor

These beef empanadas are the kind of comfort food that always wins hearts at home. Crisp on the outside and packed with savory ground beef and cheese inside they are the ultimate go to when you want something warm hearty and satisfying. Whether you are planning a gathering or just want a cozy bite these always deliver.

I first made these for a weekend movie night and now they are requested every time we have friends over. They disappear faster than I can make them.

Ingredients

• Refrigerated pie crusts: offer buttery flakiness without the work choose ones with clean ingredient labels
• Lean ground beef: brings rich hearty flavor and protein look for 85 percent lean for balance
• Onion garlic and red bell pepper: create a deep aromatic base go for fresh and firm produce
• Cumin smoked paprika and oregano: add depth warmth and a little kick try using freshly ground spices for bolder taste
• Beef broth: enhances the meaty notes and keeps filling moist opt for low sodium
• Tomato paste: gives richness and binds the filling together double concentrate works great
• Shredded cheddar cheese: melts beautifully and adds tang choose sharp cheddar for stronger flavor
• Egg: for that golden crust finish use room temperature egg for better brushing

Step by Step Instructions

Preheat the Oven:

Set your oven to 400 degrees Fahrenheit and allow it to come to temperature while you prepare everything else

Brown the Beef:

Place a skillet over medium heat and add the ground beef break it up as it cooks until browned with no pink remaining

Add the Aromatics:

Stir in chopped onion and minced garlic and cook for about five minutes until soft and fragrant this is where the flavor begins

Season and Add Veggies:

Mix in diced bell pepper cumin paprika oregano cayenne salt and pepper cook two to three minutes until peppers are softened

Simmer the Filling:

Pour in beef broth and tomato paste stir thoroughly and let it simmer for five to seven minutes until thickened then remove from heat and cool slightly

Cut the Dough:

On a lightly floured surface roll out the pie crusts and use a four inch cutter or glass to cut dough rounds

Fill the Empanadas:

Spoon two tablespoons of filling into the center of each dough round then top with shredded cheddar

Seal the Edges:

Fold dough over into a half moon press edges with a fork to seal completely to avoid leaks

Brush with Egg:

Place empanadas on a lined baking sheet and brush tops evenly with beaten egg for that golden shine

Bake:

Slide the tray into the oven and bake fifteen to twenty minutes rotating once until golden brown let cool before serving

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You Must Know

My favorite part of this dish is the buttery crust paired with that savory spiced beef. It reminds me of family road trips through Argentina where empanadas were always the highlight. They were warm from the bakery and perfectly golden every time.

Storage Tips

Once baked let the empanadas cool then store them in an airtight container in the fridge for up to three days. To reheat place in a preheated oven at 350 degrees Fahrenheit for ten to fifteen minutes or until warm. Microwaving works but you will lose that crisp crust

Ingredient Swaps

Try ground turkey or chicken in place of beef for a lighter option. Monterey Jack cheese adds a milder creamy flavor if you want less sharpness. For a vegetarian version substitute the meat with cooked lentils or chopped mushrooms

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Serving Ideas

Pair these with fresh salsa sour cream or guacamole. Serve them with a side salad or rice and beans for a more complete meal. They also make a great snack with a dipping sauce trio on a party tray

Cultural Notes

Empanadas are a staple in many Latin American countries with each region offering its own twist. In Argentina they often include olives and hard boiled eggs. In Mexico you might find sweeter versions filled with fruit. This beef and cheese version brings together rich savory flavors that are beloved across many kitchens

Commonly Asked Questions

→ What kind of dough works best for beef empanadas?

Refrigerated pie crusts are ideal for ease and flakiness, but homemade empanada dough or puff pastry also work great.

→ Can I make beef empanadas ahead of time?

Yes, prepare and freeze unbaked empanadas on a tray, then store in an airtight container. Bake straight from frozen with extra time.

→ How do I prevent soggy empanadas?

Let the filling cool completely before assembling, and avoid overfilling. This prevents moisture from softening the crust.

→ What are good dipping sauces for empanadas?

Great options include spicy salsa, creamy guacamole, sour cream, or a tangy aioli to complement the rich filling.

→ Can I substitute the ground beef?

Yes, try shredded chicken, chorizo, or a vegetarian filling like mushrooms and cheese for a delicious variation.

→ What cheeses pair well in empanadas?

Cheddar melts well and adds tang, but Monterey Jack, mozzarella, or queso fresco are great alternatives.