These crispy beef and cheese empanadas are the kind of appetizer or main dish that disappears from the plate in minutes! Each little pastry is filled with savory ground beef, tender onions, sweet bell pepper, and melted cheese, then fried until golden and crunchy. And the best part? …They’re served with a creamy, slightly spicy dipping sauce that makes every bite even more delicious! Trust me 🙂

I love recipes that feel special but don’t require making everything from scratch. For these empanadillas, store-bought empanada wrappers make the preparation so much easier, while the homemade filling gives them all the flavor you’d expect from a recipe made with love.

They’re perfect for aperitivo, parties, game days, or whenever you’re craving something crispy and satisfying. Serve them warm with the sauce on the side, and watch everyone reach for another!

Ingredients You’ll Need

Empanada wrappers: Store-bought frozen empanada discs, such as Goya Discos, are a convenient shortcut. Thaw them according to the package instructions before filling. Smaller wrappers are perfect for appetizer-size empanadillas.

Ground beef: I like using lean ground beef for a flavorful filling without too much excess grease. After browning, drain any excess fat if necessary.

Onion, bell pepper, and garlic: These aromatics add sweetness and flavor to the beef. Finely dice the vegetables so the filling is easy to spoon into the wrappers.

Tomato paste: A small amount adds richness and helps bring the flavors together without making the filling too wet.

Paprika and cumin: Paprika gives the beef a lovely smoky flavor, while a pinch of cumin adds warmth. Salt and freshly ground black pepper round out the seasoning.

Cheese: Shredded Manchego adds a Spanish-inspired touch, while Monterey Jack is a great alternative if you prefer a mild, melty cheese.

Vegetable oil: Use a neutral oil suitable for frying, such as canola or sunflower oil.

Tips for Making the Best Beef and Cheese Empanadas

Let the filling cool before assembling. Hot filling can soften the pastry and make the wrappers difficult to handle. Cooling also helps the cheese stay in place while you assemble the empanadas.

Keep the filling thick, not watery. If you’d like you can add a tablespoon of flour and a little broth to the filling, cook the mixture until the liquid has thickened and most of the excess moisture has evaporated. This helps prevent the empanadas from opening or leaking during frying.

Don’t overfill the wrappers. About 1 to 2tablespoons of filling per wrapper is usually enough, depending on the size. Leave a clean border around the edges so you can seal them securely.

Seal the edges well. Press out any trapped air before folding the wrapper closed, then press the edges together firmly with a fork. A good seal helps keep the filling inside while frying.

Fry at the right temperature. Aim for 350°F (175°C). If the oil is too cool, the pastry can absorb too much oil and become greasy. If it’s too hot, the outside may brown before the pastry is cooked through. Fry in small batches so the oil temperature stays steady.

Serve them hot and crispy. These empanadas are at their best shortly after frying, when the pastry is golden and crunchy and the cheese inside is still deliciously melty.

Can I Make Beef Empanadas Ahead of Time?

Yes! You can prepare the beef filling a day ahead and refrigerate it in an airtight container. When you’re ready to cook, let the filling cool completely if it has been reheated, then assemble the empanadas with the wrappers.

You can also assemble the empanadas a few hours ahead, arrange them in a single layer, cover, and refrigerate until you’re ready to fry. Keep them chilled and make sure the edges remain well sealed.

How to Store Leftover Empanadas

Allow the cooked empanadas to cool, then refrigerate them in an airtight container within two hours of cooking. They’ll keep for 3–4 days in the refrigerator. Store the dipping sauce separately in a covered container.

How to Reheat Beef Empanadas

For the best results, reheat the empanadillass in an oven or air fryer rather than the microwave. This helps bring back their crispy exterior.

In the oven: Preheat to 350°F (175°C). Place the empanadas on a baking sheet and heat for about 8–12 minutes, or until hot throughout.

In the air fryer: Heat at 350°F (175°C) for about 4–7 minutes, checking toward the end so they don’t overbrown.

In the microwave: (not recommended) You can microwave them briefly until hot, but the pastry will be softer rather than crispy.

Reheat leftovers until they reach 165°F (74°C) internally.

Can I Freeze Beef Empanadas?

Yes! For the best texture, freeze the assembled, uncooked empanadas in a single layer until firm, then transfer them to a freezer-safe container or bag. Freeze for up to 2–3 months for best quality. Cook them from frozen according to your preferred method, allowing extra cooking time and checking that the filling reaches a safe temperature. Avoid overcrowding the pan when frying.

You can also freeze cooked empanadas, although the pastry may be slightly less crisp after thawing and reheating.

What to Serve with Beef and Cheese Empanadas

These crispy little pastries are delicious on their own, but they’re even better with the creamy spicy dipping sauce. For an aperitivo spread, serve them alongside olives, Manchego cheese, and a refreshing cocktail. An Old Fashioned makes a lovely pairing for a relaxed evening with friends.

Whether you’re preparing them for a gathering or simply treating yourself to something delicious, these beef and cheese empanadas are proof that a little extra effort can be worth every bite. Buon Appetito!

Other Appetizer recipes you might like:

• Traditional Bruschetta with Burrata Cheese
• Bruschetta alla Parmigiana
• Italian Stuffed Zucchini Blossoms
• The Perfect Aperitivo Board
• Focaccia Bread with Green Olives
• Bruschetta with Caramelized Figs
• Polpette di Melanzane (Eggplant Balls)
• Frittata Roll Ups
• Italian Panelle (Chickpea Fritters)
• Italian Panzerotti