Tasty Beef and Cheese Pastry

Whip up real South American magic at home with these mouthwatering empanadas combining well-spiced beef and stretchy melted cheese tucked in a crispy, buttery shell. This family favorite has been tweaked through the years, creating little pockets of happiness that bring folks together. You can bake or fry these handy pastries, making them work in any home kitchen while keeping their genuine taste. Each bite takes you from the crunchy outside straight to the rich, tasty filling inside.

While wandering through South America, I picked up empanada-making skills from locals who shared their treasured family methods. Just pinching the edges and watching them turn golden brown brings back memories of busy family kitchens and shared dinners. The smell of seasoned beef and oozing cheese turns my kitchen into those warm, friendly places every time I make them.

Key Components

• Ground beef: Finding that sweet spot between meat and fat gives you juicy, tasty filling that doesn't dry out. Go for 80/20 beef for best results
• Fresh garlic and onions: They build the flavor base that runs through the whole filling. Chop them tiny so the flavor spreads evenly
• Classic spices: Newly ground cumin and true smoked paprika add richness and warmth in every mouthful
• Top-quality melting cheese: Brings creaminess and that amazing stretchy pull. Go with sharp cheddar for bold taste or mozzarella for maximum stretchiness
• Chilled, unsalted butter: Makes those flaky layers in your dough. Fancy European butter works really well here

Step-By-Step Cooking Guide

Start With Great Dough:

Keep everything super cold before you begin. Cut your cold butter into tiny, even pieces. Mix butter into flour with your fingertips until it looks like rough sand. Slowly add ice water, just enough until the dough comes together. Wrap it up tight and cool it for 30 minutes to rest the dough and firm up the butter.

Mix Up The Tasty Filling:

Get your pan nice and hot before cooking anything. Cook onions until they're see-through and smell good. Toss in garlic just briefly so it doesn't burn. Cook beef in smaller amounts if needed so it browns instead of steams. Add seasonings bit by bit, tasting as you go. Let filling cool completely so it won't melt your cheese too soon.

Put Everything Together:

Roll your dough on a lightly floured counter to 1/8 inch thick. Cut circles using smooth, even moves for clean edges. Put filling a bit off-center so folding is easier. Brush edges with beaten egg for a good seal. Pinch edges using the traditional rope style or press with a fork. Place them on parchment with space between.

Nail The Baking Method:

Heat your oven completely with a baking sheet inside. Brush your filled empanadas with beaten egg for a golden look. Watch closely during the last few minutes so they don't get too brown. Look for steam coming from the vents to know the filling is hot.

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Frying Like A Pro

Get oil to just the right temp before dropping any in. Cook just a few at a time to keep oil hot. Look for that perfect golden brown color. Drain them on paper towels placed on a cooling rack.

Making It A Full Meal

Whip up fresh chimichurri while empanadas are cooking. Set them out on a nice plate with different dips. Sprinkle with fresh herbs and add lemon wedges. Serve them right away when the cheese is perfectly melty.

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My grandma always told me great empanadas come from patient cooks. After making these for years, I've found she was right on the money. Rushing any part just messes up the end result.

After countless batches and years tweaking this recipe, I've learned that caring about these little things makes empanadas that not only taste legit but also bring people to the table. You can serve them for casual family dinners or fancy get-togethers, and these little hand pies carry all the warmth and tradition of Latin American cooking right to your kitchen. The mix of that crispy shell, savory filling, and gooey cheese makes every bite a little party of flavor and skill.

Frequently Asked Questions

→ Can I prep the dough ahead?

Definitely! Store the dough in the fridge for up to 2 days, or freeze it for 3 months.

→ What's the trick to sealing them tightly?

Brush the edges with egg wash before folding over, press to seal, then crimp with a fork to keep filling secure.

→ Can I freeze unbaked ones?

Yes! Lay them on a tray and freeze until solid, then bag them up. Bake frozen, just add 5–7 extra minutes.

→ Any substitutes for beef?

Swap for ground chicken, turkey, pork, or try beans, lentils, or a plant-based meat substitute.

→ Why does my dough crack when I roll it?

It might be too cold or dry. Let it warm up slightly, and if it's still breaking, add a little bit of water.