Beef and Cheese Pastries

Whip up real South American magic at home with these mouthwatering empanadas that wrap spiced beef and melty cheese in a crisp, golden pastry. This family favorite has been tweaked for generations, creating little pockets of happiness that gather folks around the table. You can bake or fry these versatile hand pies in any kitchen while keeping their genuine taste intact. Each bite takes you from the crunchy outer shell straight to the rich, tasty filling inside.

While wandering through South America, I picked up empanada-making tricks from local families who shared their treasured methods. Pinching those edges and watching them turn golden brings back memories of busy kitchens and family feasts. The smell of seasoned beef and gooey cheese now turns my own kitchen into those warm, welcoming spaces I remember.

Key Ingredients

• Ground beef: A good mix of meat and fat keeps your filling juicy and tasty. Go for 80/20 beef for the best results
• Fresh garlic and onions: They build amazing flavor throughout your filling. Chop them super small so they spread evenly
• Traditional spices: Newly ground cumin and smoky paprika add warmth and depth to every mouthful
• Premium melting cheese: Brings creaminess and that awesome stretchy pull. Try sharp cheddar for bold taste or mozzarella for maximum stretch
• Cold, unsalted butter: Makes those flaky layers in your dough. Fancy European butter works really well here

Step-By-Step Cooking Guide

Start With Amazing Dough:

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

Cook Up A Tasty Filling:

Get your pan nice and hot before adding anything. Cook onions until they're see-through and smell good. Toss in garlic just until you can smell it, so it won't burn. Brown your beef in smaller amounts if needed to avoid steaming. Add seasoning bit by bit, tasting as you go. Let everything cool completely so it won't melt your cheese too soon.

Put Them Together Like A Pro:

Roll your dough on a lightly floured counter to 1/8 inch thick. Cut circles using smooth, even pressure for nice edges. Put filling a bit off-center so folding is easier. Brush edges with beaten egg to help them stick. Pinch using the traditional rope pattern or press with a fork. Place them on parchment with room between each one.

Nail The Baking Process:

Heat your oven fully with a baking sheet inside. Brush your finished empanadas with egg for a golden finish. Watch them closely in the last few minutes so they don't get too brown. Look for steam coming out to show the filling is done.

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Frying Know-How

Get oil to just the right heat before starting. Fry just a few at a time to keep oil temperature steady. Look for that perfect golden color. Let them drain on paper towels set on a cooling rack.

Making It A Full Meal

Mix up fresh chimichurri while your empanadas bake. Set them out with different dips to try. Add fresh herbs and lemon pieces for show. Serve them right away when the cheese is perfectly melty.

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My grandma always told me that great empanadas come from a patient cook. After trying this many times, I can say she was right. If you rush any part, they just won't turn out as good.

After making countless batches and tweaking this recipe for years, I've found that caring about these small details makes empanadas that taste real and bring everyone together. You can serve them for everyday family dinners or fancy get-togethers, and these little pies carry all the warmth and tradition of Latin American cooking into your kitchen. That mix of crispy outside, savory inside, and melty cheese makes every bite a real flavor party.

Frequently Asked Questions

→ Can I prepare the dough early?

Sure, keep the dough in the fridge for up to two days or freeze it for three months.

→ How do I close pastries securely?

Use egg wash on the edges before folding, then press tightly and seal with a fork. This stops leaks while cooking.

→ Can I freeze unbaked ones?

Absolutely. Freeze them first on a tray, then store them in a bag. Bake straight from the freezer, adding 5-7 extra minutes.

→ What's a good substitute for ground beef?

Ground turkey, chicken, or pork are great swaps. Veggies like lentils, beans, or plant-based meats work too.

→ Why does my dough break?

If your dough cracks, it might be too cold or dry. Let it sit briefly or add tiny amounts of water until smooth.