Cheesy Latin American Beef Empanadas with Spiced Beef Filling

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Flaky baked empanadas filled with a savory blend of ground beef, onions, and warm spices, topped with melted cheese for a satisfying snack or meal. This latin american ready in about 75 minutes pairs all-purpose flour, unsalted butter, cold and diced, cold water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups all-purpose flour
• 3/4 cup unsalted butter, cold and diced
• 3/4 cup cold water
• 1 tsp salt
• 1 lb ground beef
• 1 medium yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 1/2 tsp ground cumin
• 1 tsp ground smoked paprika
• 1 tsp oregano
• 2 tbsp tomato paste
• 1/4 cup beef broth
• 1 cup shredded mozzarella cheese
• 1 large egg, beaten for egg wash
• 2 tbsp olive oil
• 1/2 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine 3 cups all-purpose flour and 1 tsp salt. Add 3/4 cup cold diced unsalted butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Slowly add 3/4 cup cold water, mixing gently until a dough forms. Wrap in plastic and chill in the refrigerator for 30 minutes.
2. Step 2: While dough chills, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 finely chopped medium yellow onion and sauté for 4 minutes until translucent. Stir in 3 minced garlic cloves and cook 1 minute until fragrant.
3. Step 3: Add 1 lb ground beef, 1 1/2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp oregano, and 1/2 tsp black pepper. Brown the beef for 6-7 minutes, breaking it up with a spoon.
4. Step 4: Stir in 2 tbsp tomato paste and 1/4 cup beef broth. Simmer for 5 minutes until the mixture thickens, then remove from heat and let cool.
5. Step 5: Preheat oven to 400°F. Roll out the chilled dough on a floured surface to 1/8-inch thickness. Using a 5-inch round cutter, cut out circles.
6. Step 6: Place 2 tbsp of beef filling and a tablespoon of shredded mozzarella cheese in the center of each dough circle. Fold dough over to form a half-moon and press edges with a fork to seal.
7. Step 7: Arrange empanadas on a baking sheet lined with parchment paper. Brush each with 1 beaten egg. Bake for 20-22 minutes until golden and crisp. Serve warm.