Cheesy Beef Empanadas

Serving: Best enjoyed warm with a side of your favorite dipping sauce.
Storage: Store leftovers in an airtight container in the fridge for 3-4 days.
Reheating: Warm in the oven at 350°F for 10 minutes, or in an air fryer for extra crispiness.
Freezing: Assemble the empanadas, freeze on a tray until solid, then transfer to a freezer bag. Bake from frozen, adding 5-7 minutes to the cooking time.
Variations
Spicy Kick: Add ½ teaspoon cayenne pepper or more jalapeños.
Cheese Swap: Try Monterey Jack, mozzarella, or cheddar.
Meatless Option: Substitute ground beef with black beans or sautéed mushrooms.
FAQ
Can I fry these instead of baking?
Yes! Heat 1½ inches of oil to 350°F (175°C) and fry for 2-3 minutes per side until golden.

Can I make the filling ahead of time?
Absolutely! Prepare the filling up to 2 days in advance and store in the fridge until ready to use.

What if I don’t have empanada wrappers?
You can use store-bought pie crust or homemade dough rolled thin.