Flaky Ground Beef Empanadas
These flaky empanadas combine a buttery, tender crust with a savory ground‑beef filling seasoned with Mexican herbs and melty cheese. Perfect for a snack or a main dish, they can be baked or fried to your preference.
Instructions
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Prepare the dough
In a bowl combine the flour, cold butter, sugar, and salt. Mix until the butter is incorporated into a coarse crumb. Add enough water (not specified) to bring the mixture together into a smooth dough. Shape into a disk, wrap, and refrigerate for at least one hour. -
Make the filling
In a skillet cook the ground beef until browned. Add the chopped bell peppers, Anaheim pepper, onion, and minced garlic; sauté until softened. Stir in Mexican oregano, thyme, parsley, basil, paprika, crushed red pepper, garlic powder, black pepper, and salt. Mix in the shredded cheeses until melted and combined. -
Assemble the empanadas
Divide the chilled dough into 20‑22 equal pieces and roll each into a circle. Place a spoonful of the beef‑cheese filling in the center of each circle. Fold the dough over to form a half‑moon shape and press the edges to seal, using a fork if desired. -
Cook the empanadas
For a baked version, brush each empanada with olive oil and place on a baking sheet. Bake at 400 °F for 20‑22 minutes, or until golden brown. Alternatively, fry them in hot oil until crisp and browned.
Tips
If you prefer extra flakiness, keep the butter very cold and handle the dough minimally. Letting the dough rest in the fridge helps prevent shrinkage during baking. Adjust the amount of crushed red pepper to control heat.
Video
“HOW TO MAKE THE BEST FLAKY GROUND BEEF EMPANADAS” by Cooking Con Claudia, watch on YouTube.
About this recipe
The dough is made with all‑purpose flour, cold butter, a touch of sugar, and salt, then chilled for at least an hour to develop flakiness. The filling features lean ground beef, chopped peppers, onion, garlic, and a blend of oregano, thyme, parsley, basil, paprika, and optional heat from crushed red pepper, finished with shredded cheddar, Monterey Jack, and Oaxaca cheese.
When assembled, each empanada can be brushed with olive oil and baked until golden brown, or fried for an extra crisp. Serve warm straight from the oven or skillet, perhaps with a simple salsa or fresh salad on the side.
