Beef and Cheese Empanadas

Ingredients

• 406 g (3 1/4 cups)plain flour
• 170 g (6 oz; 1.5 sticks)butter
• 1.5 teaspoonssalt
• 2 smalleggs
• 120 ml (1/2 cup)ice-cold water
• 1.5 tablespoonsapple cider vinegar or white vinegar
• 113 g (1 cup)Monterey Jack cheese or mozzarella
• 1egg, for the egg wash
• 454 g (1 lb)minced beef
• 1/2onion
• 2 clovesgarlic
• 2–3chipotles in adobo
• 1 tablespoonadobo sauce
• 1–2 tablespoonschilli powder
• 1/2 teaspooncumin
• 1/2 teaspoonsalt
• to tastefreshly cracked black pepper
• a splashwater

Instructions

1. 1

   Mix the flour

   Stir 1.5 teaspoons of salt into 406 g (3 1/4 cups) of flour. Cut 170 g (6 oz) of butter into small 1.3 cm (1/2-inch) pieces and add them. Rub some butter into the flour with your fingers, leaving a few pieces intact, until the mixture looks crumbly.

2. 2

   Add wet ingredients

   In a bowl, combine 2 small eggs, 1.5 tablespoons of vinegar and 120 ml (1/2 cup) of ice-cold water. Add this to the flour mixture and bring it roughly together with a fork or spatula.

3. 3

   Chill the dough

   Tip the mixture onto a work surface and bring it together just enough to make a cohesive ball; do not knead it. Cover with cling film and refrigerate for at least 2 hours.

4. 4

   Cook the filling

   Sauté 1/2 an onion in a little oil over medium-high heat for a few minutes. Add 454 g (1 lb) of minced beef and cook until browned, draining excess fat if desired. Add 2 minced garlic cloves and cook briefly, then stir in 2–3 minced chipotles, 1 tablespoon adobo sauce, 1–2 tablespoons chilli powder, 1/2 teaspoon cumin, 1/2 teaspoon salt and freshly cracked black pepper. Add a splash of water and simmer over medium heat, stirring well.

5. 5

   Roll the dough

   Once chilled, roll out the dough, working with one quarter at a time if using a cutting board. Dust the work surface and rolling pin with flour, then roll the dough to 6 mm (1/4 inch) thick or thinner.

6. 6

   Fill and seal

   Cut out circles using a biscuit cutter or bowl. Put 1–2 tablespoons of beef mixture and plenty of cheese pieces on each round. Bring the two edges together and press to seal with your fingers, then crimp the edge further with a fork.

7. 7

   Brush with egg

   Crack an egg into a bowl, add a splash of water and whisk. Brush the egg wash over the empanadas.

8. 8

   Bake until golden

   Bake at 200°C (400°F) for 20–25 minutes, or until golden brown. Leave to cool for a few minutes before serving.

What are empanadas?

Empanadas are filled pastries found in many food traditions across Spain and Latin America, with shapes, doughs and fillings that vary from place to place. This version encloses spiced minced beef and cheese in a pastry that is baked until golden.

The combination works because the pastry is kept cool and handled gently, while the filling brings savoury meat, smoky chipotle heat and pockets of melted cheese.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 0g protein, 0g carbs, 0g fat.

The pastry flour provides much of the carbohydrate, while butter and cheese contribute much of the fat; the beef supplies most of the protein. Pair an empanada with salad or vegetables for a more balanced plate.

A tender pastry starts cold

Butter pieces: Leave some visible in the flour rather than blending everything to a uniform paste. Those pieces help give the baked pastry a flaky texture.

Cold liquid: The ice-cold water and the long chill help keep the dough manageable. Bring it together only until it forms a ball; kneading can make the pastry tougher.

Build the beef filling

Browned beef: Cook the mince until browned before adding the seasonings, so the filling develops a savoury base. Drain off excess fat if you prefer.

Chipotle and adobo: The chipotles provide smoky heat, while the adobo sauce deepens their flavour. The range of chilli powder lets you adjust the seasoning to suit your taste.

Roll and fill evenly

Small batches: If your work surface is limited, roll one quarter of the dough at a time and keep the rest chilled. Flour the surface and rolling pin lightly to reduce sticking.

Room to seal: Keep the filling and cheese in the centre of each round, leaving the edges clear. A firm finger seal followed by a fork crimp helps close the pastry.

Look for golden pastry

Egg wash: Whisking the egg with a splash of water makes it easier to brush over the pastry. Coat the tops before baking for an even golden finish.

Doneness: Bake at 200°C (400°F) for 20–25 minutes, checking for a golden-brown surface. Let the empanadas cool for a few minutes before serving.

Plan for the chilling time

The dough needs at least 2 hours in the fridge, so make it ahead if you want to shorten the time between mixing and baking. The full recipe takes about 175 minutes.

Once the dough is chilled, the remaining work is rolling, filling, sealing and baking. Prepare the filling while the dough rests if that suits your schedule.

What to serve alongside

A crisp green salad or simply dressed vegetables make a fresh contrast to the buttery pastry and rich filling. For a more substantial meal, serve with beans or a bowl of soup.

The empanadas are also easy to serve as a party snack. Let them cool briefly so the filling is easier to handle.

Recipe notes & tips

• Keep the butter pieces visible in the flour rather than rubbing them all away.
• Chill the dough for at least 2 hours before rolling.
• Roll the dough in quarters if the work surface is small.
• Leave a clear border around the filling so the pastry can seal.
• Use a fork to crimp the edges after pressing them together by hand.
• Let the baked empanadas cool for a few minutes before serving.

Variations

• Choose mozzarella: Use mozzarella in place of Monterey Jack for a milder cheese filling.
• Adjust the heat: Use 2 chipotles and the smaller amount of chilli powder for a gentler filling.
• Turn up the spice: Use 3 chipotles and 2 tablespoons of chilli powder for more heat.
• Try white vinegar: Swap the apple cider vinegar for white vinegar in the pastry.
• Change the chilli powder: Use a different chilli powder in place of the New Mexican style mentioned in the method.

Common mistakes to avoid

• Overworking the dough: Kneading can toughen it, so stop once it forms a cohesive ball.
• Skipping the chill: The dough needs at least 2 hours in the fridge before rolling.
• Rolling on an unfloured surface: Dust the surface and rolling pin to help prevent sticking.
• Overfilling the rounds: Keep the filling and cheese centred so the edges can meet and seal.
• Leaving the edges unsealed: Press them together with your fingers, then crimp with a fork.
• Baking too briefly: Use the golden-brown surface as the cue, within the stated 20–25 minutes.

How to store

Refrigerate cooled empanadas in an airtight container and eat within 3–4 days. Reheat in an oven until hot throughout; they can also be frozen once cooled and reheated from frozen until hot.

Frequently asked questions