Cheesy Beef Empanadas

During the creation of this dish, we figured that if you’re searching for an empanada recipe, you’re probably not looking to fry them in pot sticker wrappers, so we developed an amazingly easy and flaky homemade dough. But we have modeled our filling after my grandma’s top-secret recipe. And if you REALLY want to go all-in on my grandma’s method, we’ve also included tips on how to use those pot-sticker wrappers. Read on for more tips for these Cheesy Beef Empanadas.

How do I amp up the filling?
This filling is loosely based on my grandma’s very traditional Mexican (top-secret!) recipe. It’s delicious as is, but if you want to give it even more pizzaz, we highly recommend adding a splash of red wine vinegar, finely chopped capers and green olives, and a good squeeze yellow mustard. It’s the María Picos Clark way!

What other types of cheese can I use?
We’ve gone for a blend of cheddar and Monterey Jack because they melt beautifully, while letting the flavor of the spices, tomatoes, and jalapeños shine. If you want to experiment with other types of cheese, you could try mozzarella, provolone, or fontina. You could even go with pepper jack, for a little extra kick.

How do I make these with pot sticker wrappers?
If you'd like to go the pot sticker route, fill each wrapper with about 1 teaspoon of meat. (If you add too much filling, the wrapper will break.) Dip a finger in water and run alongside the edges of the wrapper, then fold and seal with tines of a fork. Heat an inch of vegetable oil in a deep pan (or a wok, like my mom), and fry in batches until empanadas are deeply golden and bubbly on surface.

Can I make these in the air fryer?
Absolutely! We’ve included directions for cooking these in the air fryer in the recipe below. Long story short, don’t egg wash the empanadas, but DO shorten the cooking time to 10 minutes.

I’m not a huge fan of sour cream. What else can I serve with these?
Think taco bar! You could try salsa, pico de gallo, or guacamole. You could even double-down on the cheese and go for a homemade queso dipping sauce.

How do I store these?
While they’re best fresh, you can keep these cooked empanadas in the refrigerator in an airtight container for up to 3 days. If you want them to last longer, we recommend freezing them (see how below).

Can I freeze these?
Yes! You have a couple of options. You can freeze already-baked empanadas, or (our personal preference) you can freeze the filled, unbaked empanadas. Either way, freeze the empanadas on a parchment-lined baking sheet until solid before transferring them to an airtight bag or container. This ensures they don’t get squished and will come out of your freezer as beautifully shaped as when you put them in. To bake the frozen, uncooked empanadas, let them sit at room temperature for 5 minutes before egg-washing and baking until golden and heated through (you’ll need to add a few extra minutes to the bake time). To reheat frozen cooked empanadas, let thaw completely and then pop into the oven at 400º to crisp up!

YIELDS:15
PREP TIME:20 mins
TOTAL TIME:2 hrs

Ingredients
FOR THE DOUGH
3 c. all-purpose flour, plus more for surface
1 tsp. baking powder
1/2 c. cold butter, cut into cubes
3/4 c. water
1 large egg

FOR THE BEEF FILLING
1 tbsp. extra-virgin olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1 lb. ground beef
1 tbsp. tomato paste
1 tsp. oregano
1 tsp. cumin
1/2 tsp. paprika
salt
Freshly ground black pepper
1/2 c. chopped tomatoes
1/2 c. chopped pickled jalapeños
1 1/4 c. shredded Cheddar
1 1/4 c. Shredded Monterey Jack
Egg wash, for brushing
Freshly chopped cilantro, for garnish
Sour cream, for serving