Cheesy Beef Hand Pies

Whip up real Latin American tastes right in your kitchen with these mouthwatering empanadas mixing well-seasoned beef and melty cheese inside a crispy, golden wrapper. This family favorite has been tweaked over many years, creating little pockets of happiness that bring folks together. These versatile hand pies work great either baked or fried, fitting into any cooking setup while keeping their genuine taste. Every bite takes you from the crunchy outside straight to the rich, tasty filling inside.

While traveling around South America, I picked up empanada-making tricks from local families who showed me their trusted methods. Just pinching those edges and watching them turn golden brings back memories of busy kitchens and shared dinners. Every time I cook these, my kitchen fills with the smell of spicy beef and melting cheese, reminding me of those warm, welcoming places.

Key Ingredients

• Ground beef: A good mix of meat and fat keeps your filling juicy and tasty. Go for 80/20 beef for the best results
• Fresh garlic and onions: They build the flavor base that runs through the whole filling. Chop them super small so the flavor spreads evenly
• Classic spices: Freshly ground cumin and smoky paprika add warmth and depth to every mouthful
• Quality melting cheese: Brings richness and that stretchy pull everyone loves. Try sharp cheddar for strong flavor or mozzarella for maximum stretch
• Cold, unsalted butter: Creates the flaky layers in your dough. Fancy European butter works really well here

Step-By-Step Cooking Guide

Start With Great Dough:

Keep everything cold before you begin. Cut your butter into tiny, even pieces so it mixes well. Work it into flour with your fingertips until it looks like rough sand. Slowly add ice-cold water until the dough barely sticks together. Wrap it up tight and cool it for 30 minutes to rest the dough and firm up the butter.

Make Your Tasty Filling:

Get your pan nice and hot before cooking anything. Cook onions until they turn clear and smell good. Toss in garlic just until you can smell it so it won't burn. Cook beef in small amounts if needed to avoid steaming. Add seasonings bit by bit, tasting as you go. Let filling cool completely so it won't melt cheese too soon.

Put Everything Together:

Roll dough on a lightly floured counter to 1/8 inch thick. Cut circles using smooth, even pressure for clean edges. Put filling slightly off-center so folding is easier. Brush edges with egg wash to help them stick. Crimp using the rope method or press with a fork. Lay them on parchment with room between each one.

Nail The Baking Process:

Heat your oven fully with a baking sheet inside. Brush finished empanadas with egg wash for a golden look. Watch carefully during the last few minutes so they don't get too brown. Look for steam coming out to show the filling is hot.

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Frying Techniques

Get oil to just the right heat before you start. Cook in tiny batches to keep oil temperature steady. Look for them to turn golden brown. Let them drain on paper towels set on a cooling rack.

Making It A Full Meal

Mix up fresh chimichurri sauce while empanadas are cooking. Set them out on a platter with different dips. Sprinkle with fresh herbs and put lemon wedges around them. Serve them right away when the cheese is perfectly melty.

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My grandma always told me the key to amazing empanadas is having patience. After trying many times, I've found she was right - rushing any part makes them turn out worse.

After making countless batches and tweaking this recipe for years, I've learned that paying attention to these small things creates empanadas that taste authentic and bring people together. You can serve them as a casual family dinner or fancy party snacks, and they'll carry all the warmth and tradition of Latin American cooking into your home. The mix of crunchy outside, savory inside, and gooey cheese makes every bite a celebration of flavor and skill.

Common Questions

→ Can I prep the dough ahead?

Sure, you can make the dough a couple of days early and refrigerate it, or freeze it for up to 3 months.

→ How do I seal them properly?

Brush edges with egg wash, fold, press firmly, and crimp with a fork. This keeps stuffing from spilling out.

→ Can I freeze them before cooking?

Absolutely! Freeze on a tray, then store in a freezer bag. Bake straight from frozen; just add 5-7 minutes to the cooking time.

→ What’s a good substitute for beef?

Swap it with ground turkey, chicken, or pork. For vegetarian options, try lentils, beans, or plant-based alternatives.

→ Why does my dough crack?

It’s probably too cold or dry. Let it sit out briefly, and add a teaspoon of water if it needs extra moisture.