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Beef and Cheese Empanadas

Beef and Cheese Empanadas

  • Yield: 8 servings
  • Prep Time: 2 hours, 30 minutes
  • Cooking Time: 25 minutes
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  • 3 1/4 cups All-purpose flour
  • 6 oz Cold butter, cubed
  • 1 1/2 tsp Salt
  • 2 Small eggs
  • 1/2 cup Ice water
  • 1 1/2 tsp Apple cider vinegar
  • 1 cup Mozzarella cheese
  • 1 Egg
Beef Filling
  • 1 lb Ground beef
  • 1/2 Onion
  • 2 cloves Garlic
  • 2-3 Chipotles in adobo
  • 1 tbsp Adobo sauce
  • 1-2 tbsp Chili powder
  • 1/2 tsp Cumin
  • 1/2 tsp Salt
  • Black pepper
  • Splash of water


  1. Mix the flour and salt. Add the butter and mix into the flour mixture with your fingers. It should be crumbly with some chunks of butter still visible.
  2. In a separate bowl, combine the eggs, vinegar and ice water.  Add this mixture to the flour and use a fork to roughly combine.
  3. Place the dough on a work surface. Combine it enough to form a cohesive ball, but don’t knead it.
  4. Cover the dough with plastic wrap and chill in the refrigerator for at least two hours.
  5. Meanwhile, prepare the beef filling. Sauté the onion in a small amount of oil over medium-high heat for a few minutes, until translucent.
  6. Add beef and cook until browned through. Drain the fat if desired.
  7. Add the garlic and sauté for 1 minute. Add the chipotles, adobo sauce, chili powder, cumin, salt, pepper and splash of water.  Let it simmer, stirring often.
  8. Once the dough has been chilled, it’s time to roll it out. Sprinkle your work surface and rolling pin with flour before starting.  Roll the dough down to 1/4 inch thickness. Use a biscuit cutter or wide glass to cut out circles of the dough.
  9. Spoon 1-2 tbs of the beef mixture on to each round and add plenty of cheese chunks. Lift both edges of the round and seal the edges using your fingers or a fork.
  10. Crack the egg into a bowl, add a splash of water and whisk. Brush the empanadas with the prepared egg wash.
  11. Preheat oven to 400F.
  12. Place empanadas on a baking sheet and cook until golden brown, 20-25 minutes.
  13. Let cool for a few minutes before serving.


Recipe adapted from