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Beef and Cheese Empanadas

Golden, crispy, and irresistibly cheesy, these Beef and Cheese Empanadas are the ultimate comfort food you didn’t know you needed. Each bite wraps you in layers of flaky pastry, melted mozzarella and cheddar, and a rich beef and potato filling that’s spiced to perfection. The creamy chipotle mayo on the side adds a smoky, tangy kick that ties everything together beautifully. Whether you’re serving them as a party appetizer, a game-day snack, or a satisfying weeknight treat, these empanadas deliver that crave-worthy crunch and gooey, savory goodness that keeps everyone coming back for more.
Servings: 10 empanadas
Author: kingcooks

Ingredients

  • 10-12 Empanada wrappers
  • 1 cup mozzarella cheese shredded
  • 1 cup mild cheddar cheese shredded
  • Canola oil for frying
  • Olive oil for cooking

Beef & Potato Filling

  • 1 lb ground beef
  • 1 cup russet potatoes peeled and diced
  • 1 1/2 cups water
  • 1/2 cup onions chopped
  • 2 tbsp flour
  • 1 tbsp garlic minced
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp paprika

Creamy Chipotle Mayo

  • 1 cup mayo
  • 1/4 cup sour cream
  • 2 tbsp chipotle peppers in adobo sauce
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp sugar

Instructions

Chipotle Mayo

  • Blend together all ingredients listed under “Creamy Chipotle Mayo” until smooth and set aside.

Beef & Potato Filling

  • To a pan over medium heat, add some olive oil and sauté the ground beef.
  • Once browned, add onions, mined garlic and the diced potatoes. Continue to cook until the onions become translucent, about 2-3 minutes.
  • Season with salt, black pepper, cumin, chili powder and paprika.
  • Stir in flour and mix to combine until the flour is absorbed.
  • Then, add just enough water to cover and allow to simmer for 10-15 minutes.
  • As it cooks, the flour will help create a thick gravy that will hold everything together.
  • Once most of the water has evaporated and the potatoes are cooked through, removed from heat and set aside to cool.

Assemble

  • Place a 6-inch empanada wrapper on a clean, flat surface or cutting board.
  • Add a layer of shredded mozzarella and cheddar cheese to one half of the wrapper, leaving about a half-inch border around the edge to allow for sealing.
  • Spoon a generous spoonful of the cooled beef and potato filling over the cheese layer. Be careful not to overfill. About 2 tablespoons of filling is ideal to prevent leakage.
  • Top with more mozzarella and cheddar cheese. This double layer of cheese adds flavor and helps bind the filling as well.
  • Carefully fold the empanada wrapper in half to form a half-moon shape. Press the edges together to seal, then crimp the edges using the tips of a fork to ensure the empanada is tightly closed.
  • Continue assembling the remaining empanadas using the same method. This should make 10-12 empanadas.
  • Heat a large pot of canola oil to 350F.
  • Working in batches fry the empanadas until they are golden brown and crispy. This should take about 3-4 minutes.
  • Once cooked, rest on a cooling rack until you’re ready to eat.
  • Serve with the creamy chipotle mayo and enjoy!