Baked Empanadas Filled with Mexican Picadillo and Melted Cheese

My Baked Empanadas are flaky pastry pockets filled with a savory Mexican picadillo of ground beef, potatoes, and tomatoes, finished with a slice of creamy Monterey Jack cheese.

These from-scratch beef empanadas use budget-friendly ingredients and can be made in about an hour, making them accessible for any home cook.

What Are Beef Empanadas?

Beef empanadas are hand-held savory pies often made with a Mexican picadillo filling—think seasoned ground beef mixed with potatoes and tomatoes. They are similar in concept to British pasties and can be adapted to sweet, savory, or spicy fillings.

What is Mexican Picadillo Beef?

Mexican picadillo is a budget-friendly mixture of ground beef and chopped potatoes cooked with tomatoes and seasonings. Variations across Latin America may include additions like raisins, olives, or hard-boiled eggs, but the classic Mexican version is straightforward and broadly appealing.

Why I Love this Recipe

This recipe stands out because the homemade empanada dough is light, flaky, and flavorful. The dough uses room-temperature butter creamed with an egg, plus a bit of dark beer for maltiness and lift. The result is a tender pastry that stays crisp after baking and won’t get soggy quickly in the fridge.

Using a dark beer—stout or porter—adds a subtle malty note, and the carbonation helps give the pastry a lighter texture. If you prefer, use non-alcoholic beer or club soda; only a small amount is needed and any alcohol evaporates during baking.

Because the butter is creamed at room temperature, there’s no need for rock-cold butter or extended chilling. The method is forgiving and faster than working with traditional flaky pastry. From start to finish this recipe takes about 20 minutes of prep and 40 minutes to bake.

Ingredients & Substitutions

Make a tray of these empanadas with just a handful of everyday ingredients. Key items include:

• Olive oil or your preferred cooking oil.
• White onion (yellow or red onion works too).
• Ground beef—85/15 is ideal; drain excess fat. You can use leaner beef, ground bison, or ground poultry if desired.
• Garlic salt (or garlic powder plus kosher salt).
• Black pepper, freshly cracked for best flavor.
• Tomatoes—meaty varieties like Roma, or drained canned tomatoes.
• Potato—Russet or Yukon Gold, peeled and finely chopped.
• Monterey Jack cheese—substitute any melty white cheese such as Oaxaca, Asadero, or pepper jack.
• Salted butter (or unsalted plus extra salt).
• Egg for the dough and egg wash.
• All-purpose flour for the pastry.
• Salt for seasoning the dough.
• Dark beer—a porter or stout adds flavor; room-temperature beer keeps the dough easy to work with. Club soda or non-alcoholic beer may be used as alternatives.

How to Make Baked Empanadas

This recipe is straightforward and uses familiar techniques. Follow these steps for reliable results:

Step 1: Make the picadillo. Heat olive oil in a large skillet over medium heat. Sauté chopped onion until translucent, about 2 minutes. Add ground beef and brown, breaking it up into small pieces with a potato masher or spatula. Drain excess grease if needed. Stir in garlic salt, black pepper, chopped tomatoes, and finely chopped potato. Simmer over low heat for about 15 minutes, until the potatoes are tender. Adjust salt to taste and set the filling aside to cool slightly.

Step 2: Make the empanada dough. In a stand mixer fitted with the dough hook, cream softened butter on medium-low speed. Add the egg and mix to combine. In a separate bowl, whisk together the flour and salt, then add to the mixer. Pour in room-temperature beer a bit at a time as needed until the dough forms a soft, smooth ball.

Step 3: Make the egg wash. Beat one egg with 2 tablespoons of water until combined.

Step 4: Assemble. Preheat the oven to 350°F. Divide the dough into 14 pieces and roll each into a small circle. Place a small spoonful of picadillo on one half of each circle and top with a slice of cheese.

Step 5: Seal. Brush the bottom edge of each dough circle with egg wash, fold the dough over the filling, and crimp the edges with a fork or by hand to seal.

Step 6: Bake. Arrange empanadas on a baking sheet, brush the tops with egg wash, and prick each one with a fork to vent steam. Bake on the lower rack for about 20 minutes. If bottoms brown too quickly, move the sheet to the top rack. Bake an additional 5 minutes if needed, then broil for 1–2 minutes until golden. Serve warm, slightly cooled, or at room temperature.

Optional Variations

Customize these empanadas to suit dietary preferences or equipment:

• Air fryer: Preheat to 350°F and cook in batches for 6–8 minutes until golden and crisp.
• Dairy-free: Use plant-based butter and vegan cheese or omit the cheese.
• Vegan: Use meatless crumbles for the filling and an egg substitute for the dough; brush with melted vegan butter instead of egg wash.

Expert Tips

• Use room-temperature beer so the dough mixes smoothly; cold liquid can make the dough firm and harder to work.
• Make-ahead: Prepare the dough and picadillo ahead of time and refrigerate. Assemble empanadas just before baking to prevent sogginess.

How to Store Leftover Empanadas

Allow baked empanadas to cool on a rack at room temperature for up to 2 hours. Once cooled, store in an airtight container in the refrigerator for up to one week, or freeze for up to two months. Reheat in a toaster oven, regular oven, or air fryer to restore crispness.

Serving Suggestions

Serve empanadas warm with a spoonful of salsa verde or your favorite salsa. For extra heat, offer chile toreado or a spicy salsa alongside.

Frequently Asked Questions

More Empanada Recipes

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• Chorizo and Black Bean Empanadas with Grilled Corn Salsa
• Arrachera (Flank Steak) and Mushroom Empanadas
• Molotes (Masa Empanadas) filled with Mushrooms, Roasted Green Chiles, and Cheese