Cheesy Beef Pastries

Whip up authentic Latin American tastes right in your kitchen with these mouthwatering empanadas that mix well-seasoned beef and stretchy melted cheese all wrapped in a crispy, golden shell. This dish has been tweaked through family cooking for generations, creating little pockets of happiness that bring folks together. You can either bake or fry these handy pies, making them work in any kitchen while keeping their real-deal charm. Every bite takes you from the crunchy outside straight to the rich, tasty filling inside.

While wandering around South America, I picked up empanada-making tricks from local families who showed me their old-school methods. Just pinching those edges and watching them turn golden brings back memories of busy kitchens and good times. The smell of spicy beef and gooey cheese turns my kitchen into those warm, friendly spots every time I make these.

Must-Have Ingredients

• Ground beef: You need just the right mix of meat and fat for a juicy, tasty filling that won't dry out. Go for 80/20 to get the best flavor and feel
• Fresh garlic and onions: These make the flavor base that runs through the whole filling. Chop them up tiny so they spread out evenly
• Old-world spices: Fresh-ground cumin and smoky paprika give each bite a warm, deep taste
• Top-quality melting cheese: Adds a rich creaminess and that awesome stretchy pull. Try sharp cheddar for bold taste or mozzarella for maximum stretch
• Chilled, unsalted butter: Makes those flaky layers in your crust. Fancy European butter works amazingly well

Step-By-Step Cooking Guide

Start With Awesome Dough:

Make sure everything's nice and cold before you begin. Cut your cold butter into tiny, even bits so it mixes well. Work it into the flour with your fingers until it looks like rough sand. Slowly add ice-cold water, just until the dough comes together. Wrap it up tight and chill it for 30 minutes to let it rest and firm up.

Mix Up The Tasty Filling:

Get your pan good and hot first. Cook onions until they're see-through and smell great. Toss in garlic just until you can smell it, but don't let it burn. Cook beef in small batches if you need to so it browns instead of steams. Add seasonings bit by bit, tasting as you go. Let filling cool completely so it won't melt the cheese too soon.

Put It All Together:

Roll your dough on a lightly floured counter to about 1/8 inch thick. Cut circles with smooth, even pressure for clean edges. Put filling a bit off to one side for easier folding. Brush edges with egg wash so they'll stick together. Pinch edges using the traditional rope way or just press with a fork. Lay them on parchment with room between each one.

Nail The Baking Part:

Heat your oven fully with a baking sheet inside. Brush your ready empanadas with egg wash to make them turn golden. Keep an eye on them during the last few minutes so they don't get too brown. Look for steam coming from the vents to know the filling's hot.

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How To Fry Them Right

Get your oil to just the right heat before you start. Cook just a few at a time so the oil stays hot. Watch for them to turn golden brown. Let them drain on paper towels laid over a cooling rack.

Making It A Full Meal

Whip up some fresh chimichurri sauce while your empanadas are baking. Set them out on a nice plate with different dips. Sprinkle with fresh herbs and put lemon slices on the side. Serve them right away when the cheese is perfectly melty.

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My grandma always told me the real secret to great empanadas is how patient you are when making them. After trying for years, I've found she was totally right - rushing any part just messes up the end result.

After making batch after batch and tweaking this recipe for years, I've learned that paying attention to these little things makes empanadas that not only taste authentic but also bring everyone to the table. You can serve them for a casual family dinner or fancy party snacks, and they'll carry all the warmth and tradition of Latin American kitchens into your home. That mix of crispy outside, savory inside, and melty cheese makes every bite a little celebration of flavor and technique.

Frequently Asked Questions

→ Can I prep the dough early?

Sure, you can refrigerate the dough for up to 2 days or freeze it for 3 months.

→ How do I seal the edges best?

Brush egg wash along the edges, fold it over, and press down. Pinch with a fork to stop any leaks.

→ Can I store unbaked ones in the freezer?

Absolutely. Freeze them on a tray first, then move to a bag. Toss them straight in the oven when ready, adding an extra 5-7 minutes.

→ What’s a good swap for beef?

Ground chicken, turkey, or pork all work. For a veggie twist, use beans, lentils, or plant-based meat.

→ Why did my dough crack open?

Cracks happen if the dough's too cold or dry. Let it warm up slightly and add a splash of water if it feels crumbly.