Easy Baked Empanadas with Beef and Cheese

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Baked empanadas are a delightful and versatile dish that can easily elevate your weeknight dinners or serve as a crowd-pleasing snack at parties. With a flaky golden crust filled with savory ground beef and melted cheese, these empanadas are sure to satisfy your cravings. Plus, they’re baked instead of fried, making them a lighter option that doesn’t compromise on flavor.

Why You’ll Love This Recipe

These easy baked empanadas are not only delicious but also quick to prepare. They make a perfect hand-held meal that can be enjoyed by the whole family. Here are a few reasons to love this recipe:

• Quick and easy to make, perfect for busy weeknights.
• Customizable filling options to suit your taste.
• Great for meal prep or freezing for later use.
• Perfect for gatherings, as they are easy to serve and eat.
• Deliciously satisfying, with a crispy exterior and cheesy filling.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup cold water
• 1 pound ground beef
• 1 small onion, finely chopped
• 1 bell pepper, diced (any color)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 cup cheddar cheese, shredded
• 1 egg, beaten (for egg wash)
• Salsa, for serving

How to Make Baked Empanadas

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the flour and salt. Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
3. Gradually add the cold water, mixing until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
4. While the dough is chilling, heat a skillet over medium heat. Add the ground beef, onion, and bell pepper. Cook until the beef is browned and the vegetables are softened, about 5-7 minutes.
5. Stir in the cumin and chili powder, then remove the skillet from heat. Allow the mixture to cool slightly, then fold in the shredded cheddar cheese.
6. On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick. Cut out circles using a 4-5 inch round cutter.
7. Place a tablespoon of the beef and cheese filling in the center of each circle. Fold the dough over to create a half-moon shape and seal the edges with a fork.
8. Brush the tops of the empanadas with the beaten egg for a golden finish.
9. Bake in the preheated oven for 20-25 minutes, or until golden brown.
10. Serve warm with salsa on the side for dipping.

Tips for the Best Results

• Ensure your butter is cold for a flaky pastry.
• Don’t overfill the empanadas to prevent bursting during baking.
• For added flavor, consider seasoning your beef mixture with garlic powder or fresh herbs.
• Let the empanadas cool for a few minutes before serving to avoid burns.

Easy Variations

• Substitute ground beef with ground turkey or chicken for a lighter option.
• Add black beans or corn to the filling for extra texture and flavor.
• Try different cheeses, like pepper jack or queso blanco, for a twist.
• For a vegetarian version, replace meat with sautéed mushrooms and spinach.

What to Serve With It

• Fresh guacamole or avocado slices for a creamy complement.
• A zesty corn salad for a refreshing side.
• Crisp mixed greens with a simple vinaigrette.
• A side of Mexican rice for a heartier meal.

Storage and Reheating

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Store any leftover empanadas in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them before baking. When ready to eat, bake from frozen at 400°F (200°C) for 25-30 minutes. Reheat baked empanadas in the oven at 350°F (175°C) for 10-15 minutes until warmed through.

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