Hi, I am Camila, and today we make my empanadas recipe, the one I reach for when friends crowd the kitchen and someone steals the last cube of cheese. The dough feels soft, the filling smells rich, and the edges crimp with a small click that makes me grin. You might ask, why beef and cheese. I grew up sharing pan fried pockets on late game nights, and this mix never failed us. I will point you to my empanadas recipe chicken for lighter days, my apple empanadas recipe for sweet cravings, and a ten minute bread recipe if you want a quick side. I test a vegetarian empanadas recipe for my sister, and a pork empanadas recipe for my uncle who claims he cooks better than me. He does not. So let us keep things simple. Warm spice. A touch of onion. A handful of melty cheese. If you crave an authentic empanadas recipe feel and taste, this one gets close. We cook, we laugh, we eat with our hands, and we leave one extra on the tray for the person who shows up late. That person is often me.
Table of Contents
- 1) Key Takeaways
- 2) Easy Beef And Cheese Empanadas Recipe
- 3) Ingredients for Beef And Cheese Empanadas
- 4) How to Make Beef And Cheese Empanadas
- 5) Tips for Making Beef And Cheese Empanadas
- 6) Making Beef And Cheese Empanadas Ahead of Time
- 7) Storing Leftover Beef And Cheese Empanadas
- 8) Try these Main Course next
- 9) Beef And Cheese Empanadas
- 10) Nutrition
1) Key Takeaways
Hi, I am Camila from Camila Cooks at www.camilacooks.com. This guide gives you crisp pockets with a tender center, a buttery edge, and a warm beef and cheese hug. You make the dough, you stir the filling, and you bake with calm.
The method stays simple and clear. You learn why a cool dough turns flaky. You see how a short simmer makes the meat rich and not wet. You build shape with clean crimps that hold.
Flavor stays balanced. Onion brings sweet notes. Spice keeps things friendly. The cheese melts into soft strands. The first bite gives crunch and steam. You smile. Your table gets quiet for a small minute.
2) Easy Beef And Cheese Empanadas Recipe
I reach for this empanadas recipe on busy nights, and yes, I say empanadas recipe twice since it is the thing on my mind. The dough feels cool under my palms. The filling smells like dinner got its act together. I toss a joke at the pan, the pan does not laugh, but I do.
This classic empanadas recipe angle keeps stress low. We keep tools light. We use one bowl and one pan. The steps sit close and clear. You mix, you roll, you fill, you bake. No fuss. If you like a weeknight empanadas recipe, this one behaves.
Friends ask for swaps. I point to empanadas recipe chicken for a lean route and to vegetarian empanadas recipe for a meat free plate. Purists nod at authentic empanadas recipe talk. Sweet fans drift to apple empanadas recipe. Bread fans grab a ten minute bread recipe to park next to the tray. Options help a table feel easy.
3) Ingredients for Beef And Cheese Empanadas
All purpose flour Soft and steady, this base gives the dough lift under heat and a gentle bite when cool. I sift it so clumps do not show up and sulk.
Cold unsalted butter The small cubes keep pockets in the dough. Cold butter turns to steam, and steam lifts. You taste a clean rich note that does not shout.
Egg One egg binds the dough and adds a faint sheen when brushed on top. The color tips to gold. Your guests think you worked hard. You grin.
Onion A small onion brings a sweet base. I cook it until soft and pale. It should not brown. It should smell like a warm kitchen in late fall.
Garlic Two small cloves wake the beef. I mince them fine so no one gets a big bite. Warm and slow, the scent fills the room fast.
Ground beef I use an eighty five percent lean mix. It keeps moisture and saves the crust from sogginess. Crumbled fine, it tucks into each pocket.
Spices Cumin, paprika, and oregano guide the flavor. I add a small pinch of pepper for a soft kick. Salt sets it all in place. No heavy hand, just balance.
Tomato paste A spoonful deepens the mix and binds loose juices. The color turns a warm brick. The taste leans savory and cozy.
Shredded melting cheese I like mozzarella or Oaxaca. The pull feels fun and the flavor keeps to the beef. Cheesy empanadas make kids and grown ups nod at the same time.
4) How to Make Beef And Cheese Empanadas
Step one mix the dough Stir flour and salt. Rub in cold butter with fingertips. Add beaten egg with a splash of cold water. Press until the dough comes together. Wrap and chill for a short rest.
Step two cook the filling Warm oil. Soften onion. Add garlic for a brief minute. Brown the beef and break it into small bits. Stir in spices and tomato paste with a small pour of broth. Simmer until thick and glossy.
Step three shape and fill Roll the dough into rounds. Place a spoon of beef and a pinch of cheese in the center. Fold and crimp with a fork. Keep edges clean so they seal well.
Step four bake Brush with egg. Bake on a lined sheet until the tops go deep gold and the seams set. The crust turns crisp. The room smells like a small party that started on time.
5) Tips for Making Beef And Cheese Empanadas
Work with cool dough. Warm dough fights back and tears. Cool dough rolls smooth and stays calm. Keep a little flour on the board and the pin. Small moves help.
Keep the filling thick. Wet filling makes leaks. A short simmer tightens things and saves the crust. Taste and adjust salt before you add cheese. Cheese adds salt of its own.
Crimp with care. Press the edge first, then mark with a fork. Clean edges keep a clean seal. For a baked empanadas recipe feel, space the pockets so air can move. They crisp and color better.
6) Making Beef And Cheese Empanadas Ahead of Time
I prep parts on a quiet afternoon. Dough rests in the fridge. Filling cools in a shallow dish. Parts stay ready for a fast assembly when guests text that they are close.
For a make ahead tray, shape the pockets and freeze on a sheet. Once firm, bag them and label. Bake from frozen and add a few extra minutes. The crust still shatters in a gentle way.
Planning a mix of flavors, I point folks to pork empanadas recipe for a rich plate, and I wave at long time readers who love the beef empanadas batch. A classic empanadas recipe theme ties it all together for a party spread.
7) Storing Leftover Beef And Cheese Empanadas
Cool the pockets on a rack so steam does not soften the crust. Slide them into a tight box and chill. The texture keeps best when air stays out.
For reheating, I use a hot oven. A short bake brings back the crisp edge and the gentle pull of cheese. A skillet works too for a quick fix. The microwave turns soft, so use it only in a pinch.
Leftovers ride well for lunch. Pack a small salsa. Add a wedge of lime. If you crave a plant based day, plan a batch of vegetarian empanadas recipe next time and stash both for easy meals.
8) Try these Main Course next
9) Beef And Cheese Empanadas
Empanadas Recipe Beef And Cheese By Camila
Ingredients
For The Dough
- 2 cups all purpose flour
- 1 teaspoon fine salt
- 1 teaspoon baking powder
- 4 tablespoons cold unsalted butter cut in small pieces
- 1 large egg
- 6 to 8 tablespoons cold water
For The Beef And Cheese Filling
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 pound ground beef
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon fine salt
- 0.5 teaspoon black pepper
- 0.25 cup tomato paste
- 0.25 cup beef broth or water
- 1 cup shredded melting cheese such as mozzarella or Oaxaca
- 1 large egg beaten for brushing
Instructions
Make The Dough
- Whisk flour salt and baking powder in a bowl.
- Work in butter with your fingers until the mix looks like coarse crumbs.
- Beat egg with four tablespoons cold water and stir into the bowl. Add more water one tablespoon at a time until the dough holds together.
- Knead on a floured board for one minute until smooth. Wrap and rest for twenty minutes.
Cook The Filling
- Warm oil in a pan over medium heat. Add onion and cook until soft.
- Stir in garlic then add beef and cook until no pink shows. Break it up as it cooks.
- Season with cumin paprika oregano salt and pepper. Stir in tomato paste and broth and simmer until thick not wet. Cool to room temp then fold in the cheese.
Fill And Bake
- Heat oven to three hundred ninety five degrees Fahrenheit. Line a sheet with parchment.
- Roll dough to one eighth inch thick and cut twelve rounds about four to five inches wide.
- Place two tablespoons filling in the center of each round. Fold and press edges, then crimp with a fork.
- Brush tops with beaten egg. Bake fifteen to eighteen minutes until deep golden. Rest five minutes before serving.
10) Nutrition
One piece lands near two hundred sixty five calories, with a good share of protein and a friendly amount of carbs. Fat reads moderate. The crust gives energy and the filling keeps you full.
Sodium stays in check when you season in small steps. Cheese adds salt so taste the filling before the last pinch. A little lime wakes flavors without extra salt. Fresh herbs add lift too.
For balance, I serve a crunchy salad. If you want a second plate idea, try a small green with citrus. If sweet is on your mind, that apple empanadas recipe linked on Camila Cooks makes a nice finish.
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