|September 26, 2022


Stuffed pastries are universal. Every culture has its own version, from iconic Chinese dumplings to Polish pierogies to Indian samosas. Beef Empanadas are another one on this list, but this time from Spain/Portugal.

Although ground beef empanadas from Mexico are usually made with masa as empanada filling, the Argentina empanadas recipe is quite different. This beef empanada recipe is developed using an amazingly easy and flaky homemade dough. Read on for more details on how to make these finger-licking delicious cheesy beef and cheese empanadas. 


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How to make delicious beef and cheese empanadas?

This is the best empanada recipe you can quickly and easily try at home. This is also a very easy empanada recipe for all those who would like to make beef empanadas at home.


This is the best empanada recipe you can quickly and easily try at home. This is also a very easy empanada recipe for all those who would like to make beef empanadas at home.

Print Recipe
  • Empanadas: 15
  • Prep time: 20 mins
  • Total time: 2 hrs.


For the dough

  • 3 cups - All-purpose flour (more for the surface)
  • 1 tsp. - Kosher salt
  • 1 tsp. - Baking powder
  • ½ cups - Cold butter, cut into cubes
  • ¾ cups - Water
  • 1 - Large egg

For the beef filling

  • 1 tbsp. - Extra-virgin olive oil
  • 1 - Chopped yellow onion
  • 2 - Cloves minced garlic
  • 1 lb. - Ground beef
  • 1 tbsp. - Tomato paste
  • 1 tsp. - Oregano
  • 1 tsp. - Alcoeats Cumin Powder
  • ½ tsp. - Paprika
  • Kosher salt
  • Freshly ground black pepper
  • ½ cups - Chopped tomatoes
  • ½ cups - Chopped and pickled jalapeños
  • 1-¼ cups - Shredded Cheddar cheese
  • 1-¼ cups - Shredded Monterey Jack cheese
  • Egg wash, for brushing
  • Freshly chopped cilantro (for garnishing)
  • Sour cream (while serving)

Cooking Directions

For making the dough

  • Mix the flour, baking powder, and salt thoroughly in a large bowl. Cut the butter into the flour using your hands or a pastry cutter until they’re pea-sized pieces. Add water and egg and mix well till you form a dough. Spread the dough out on a lightly floured surface and knead it until it gets smooth (about 5 minutes). 
  • Wrap the kneaded dough in plastic wrap. Move it into the fridge and let it refrigerate it for at least 1 hour. 

For oven

  • Preheat your oven to 400°F and line two large baking sheets with parchment paper.
  • Heat some oil in a large skillet on medium heat. Add the chopped onion and cook until it turns soft, or for about 5 minutes. 
  • Add garlic and cook until fragrant, or just a minute more. 
  • Add the ground beef and cook, breaking the meat chunks up with a wooden spoon, until the meat is no longer pink (or about 5 minutes). Drain the excess fat.
  • Return the pan to medium heat, and stir the tomato paste into the beef. 
  • Add the cumin, oregano, and paprika, and season with pepper and salt. 
  • Add the jalapeños and tomatoes and cook till it gets completely cooked through, or about 3 minutes. Remove the pan from the heat. Let it cool off a bit.
  • Place the dough on a lightly floured surface and divide it into half. Roll one half out to ¼-inch thick. Take a round cookie cutter and cut rounds out from the dough. Repeat with the remaining dough.
  • Lightly moisten the outer edge of the rounded dough with water and place around 2 tablespoons of the beef filling in the center and top it off with cheddar and Monterey.  
  • Fold the dough in half across the filling. Crimp its edges together. Repeat with the remaining dough and filling.
  • Place your empanadas on the prepared baking sheets and brush them with the egg wash. Bake empanadas till they turn golden, and the filling is warmed through (about 25 minutes). 
  • Garnish delicious empanadas with cilantro and serve with sour cream.


Why is it called empanada?
What are beef empanadas made of?
What country are beef empanadas originally from?
Are empanadas baked or fried?
What do empanadas taste like?

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