Mini Beef and Cheese Empanadas

Name: Mini Beef and Cheese Empanadas
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 24 mini empanadas
Ingredients: 2 cups all-purpose flour; 1/2 cup unsalted butter, chilled and diced; 1/4 cup cold water; 1/2 teaspoon salt; 1 pound ground beef; 1 cup shredded cheese (cheddar or mozzarella); 1 onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon cumin; Salt and pepper to taste; 1 egg (for egg wash)

Highlighted under: International Recipe Collection

I absolutely love making these Mini Beef and Cheese Empanadas as a fun and delicious snack! They are perfect for gatherings or just a cozy night in. Each bite is packed with savory beef, melted cheese, and a buttery, flaky crust that I can’t resist. What I enjoy most is how versatile the filling can be; you can customize it to your taste and even make them ahead of time. Let's dive into this delightful recipe that never fails to impress!

Created by

Anna Johnson

Last updated on 2026-01-30T21:22:27.394Z

When I first experimented with making empanadas, I didn't realize how fun it would be to mix flavors. I started by using a basic ground beef and cheese filling, but over time, I’ve added spices and herbs that really elevate the taste. The secret is to season the meat well and let it simmer so that every empanada bursts with flavor.

In preparing the dough, I learned that chilling it for at least 20 minutes ensures it stays nice and flaky during baking. Trust me, this little tip makes a world of difference! Plus, the smell of them baking is enough to make anyone's mouth water - so be prepared for compliments!

Why You'll Love This Recipe
Golden, flaky crust that holds deliciousness inside
Savory filling with perfectly melted cheese
Great for serving at parties or as a quick meal anytime

Dough Making Tips

When making the empanada dough, the temperature of your ingredients is crucial. Using chilled butter helps create a flaky texture, as it prevents the fat from melting too quickly. If you find the dough to be too sticky, add a little more flour, one tablespoon at a time, until you achieve a manageable consistency. Always handle the dough gently to avoid overworking it, which can lead to a tough crust.

Letting the dough rest in the refrigerator for 20 minutes not only makes it easier to roll out but also allows the gluten to relax. This is essential for achieving that buttery flakiness when baked. If you're short on time, you can prepare the dough up to a day in advance and keep it wrapped in the fridge, making these empanadas a great option for meal prep.

Filling Variations

The filling for these empanadas is highly adaptable. While the classic beef and cheese combination is delicious, you can easily swap out the ground beef for shredded chicken, turkey, or even a meat substitute to accommodate different dietary preferences. For an extra flavor punch, consider adding spices like smoked paprika or chili flakes to the filling.

In addition to cheese, you can also incorporate finely diced vegetables such as bell peppers or spinach for added nutrition. If you prefer a creamier texture, mixing in some cream cheese along with the shredded cheese creates a delightful gooey filling. Just be mindful of the moisture content to ensure the empanadas remain crisp after baking.

Serving and Storage

These Mini Beef and Cheese Empanadas are perfect for parties. Serving them warm with a side of salsa, sour cream, or guacamole can elevate the experience for your guests. If you're making a large batch, consider setting up a 'build your own' station with different toppings to allow guests to customize their appetizers.

If you have leftovers or want to make a batch ahead of time, empanadas can be frozen before baking. Simply place them on a parchment-lined baking sheet in the freezer until solid, then transfer them to a zip-top bag. When you're ready to enjoy them, you can bake them straight from the freezer—just add a few extra minutes to the baking time until they are golden brown.

Ingredients

Gather these fresh ingredients to start making your mini empanadas:

For the Empanada Dough

2 cups all-purpose flour
1/2 cup unsalted butter, chilled and diced
1/4 cup cold water
1/2 teaspoon salt

For the Filling

1 pound ground beef
1 cup shredded cheese (cheddar or mozzarella)
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon cumin
Salt and pepper to taste
1 egg (for egg wash)

Now that you have your ingredients, it's time to prepare everything!

Instructions

Follow these simple steps to create your empanadas:

Make the Dough

In a large bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the water until the dough comes together. Wrap in plastic and chill for 20 minutes.

Prepare the Filling

In a skillet over medium heat, cook the onion and garlic until translucent. Add the ground beef and cook until browned. Season with cumin, salt, and pepper. Remove from heat and let it cool before mixing in the cheese.

Assemble Empanadas

Roll out the dough on a floured surface and cut into 4-inch circles. Place a tablespoon of filling in the center of each circle. Fold in half and crimp the edges to seal.

Bake the Empanadas

Preheat the oven to 400°F (200°C). Place the empanadas on a baking sheet and brush with egg wash. Bake for 25 minutes or until golden brown.

Your mini empanadas are now ready to be enjoyed!

Pro Tips

For extra flavor, try adding chopped olives or bell peppers to your filling. Serve with a side of chimichurri or your favorite salsa.

Key Techniques for Perfect Empanadas

The crimping technique is essential for sealing the empanadas properly and preventing the filling from leaking during baking. You can use a fork to press down on the edges for a simple method, or use your fingers for a more decorative touch. Just ensure that the edges are well sealed, as any gaps may allow steam to escape, which can result in dryer empanadas.

Watch for visual cues when baking. The empanadas should be a rich golden brown when they finish baking, which indicates a perfectly flaky crust. You might want to rotate the baking sheet halfway through the cooking time to ensure even browning if your oven has hot spots.

Troubleshooting Common Issues

If you find that your empanada edges aren’t sealing properly, this may be due to excessive moisture in your filling. Make sure to let your cooked filling cool completely before using it. This helps to avoid steam build-up, which can make the dough more difficult to seal. If necessary, you can remove any excess moisture by straining the mixture before assembly.

In case the dough is too tough after baking, it likely means it was overworked or too much flour was added during rolling. When rolling out the dough, aim for an even thickness of about 1/8 inch to ensure it cooks thoroughly while remaining tender and flaky.

Questions About Recipes

→ Can I make the dough ahead of time?

Yes! You can make the dough a day in advance and keep it in the refrigerator until you're ready to use it.

→ What other fillings can I use?

You can experiment with chicken, vegetables, or different types of cheese for a tasty variation.

→ Can these be frozen?

Absolutely! Freeze the unbaked empanadas and bake directly from the freezer, adding a few extra minutes to the cooking time.

→ How do I store leftovers?

Keep any leftovers in an airtight container in the refrigerator for up to 3 days.