Beef Cheese Empanadas Corn

There's something about the smell of butter and beef mingling in the kitchen that transported me straight back to my aunt's small apartment in San Juan, where she'd make these every Sunday after church. I'd sit on a stool, completely mesmerized by the way her hands moved—rolling, filling, crimping with a fork like she was creating tiny edible sculptures. Now when I make them, I'm not just following steps; I'm recreating that feeling of being nine years old again, stealing warm empanadas fresh from the oven.

I once brought a batch to a potluck where nobody knew what they were, and within ten minutes the plate was empty and three people were asking for the recipe. That's the magic of empanadas—they're somehow both unfamiliar and instantly beloved, elegant enough for company but casual enough to eat with your hands while standing in the kitchen.

Ingredients

• All-purpose flour: The foundation of your pastry, and I learned the hard way that measuring by weight rather than scooping gives you a more tender, forgiving dough.
• Cold unsalted butter: This is the secret to flakiness—if your butter is warm, you'll get tough dough instead of those beautiful layers.
• Egg, cold water, and white vinegar: The egg binds everything, the water brings it together gently, and the vinegar adds just enough tang to make the dough tender and easy to work with.
• Ground beef: I use a mix that's about 80/20 for the best flavor without being greasy.
• Frozen or fresh corn:: Frozen actually works brilliantly here because it thaws slightly and releases its sweetness into the filling.
• Cumin, smoked paprika, oregano, and chili powder: These spices are the voice of the filling—start with what the recipe says and adjust to your taste.
• Cheddar and mozzarella cheese blend: Cheddar adds sharp, savory flavor while mozzarella creates that beautiful melt.
• Egg wash: This is what makes them glisten like they came from a professional bakery.

Instructions

Make the dough foundation:

Combine flour and salt, then work in cold butter until the mixture looks like coarse breadcrumbs—this is where you're creating all those tiny pockets that will become flaky layers. Mix your egg, water, and vinegar together, then gently fold it into the flour just until a shaggy dough forms, being careful not to overwork it.

Chill the dough:

Wrap it up and let it rest in the fridge for at least 30 minutes—this relaxes the gluten and makes rolling so much easier, plus the cold butter stays solid.

Build the filling:

Warm oil in a skillet and let the onion soften and turn slightly golden, then add garlic just long enough to wake it up. Brown the beef, breaking it into small pieces as it cooks, then add corn and all your spices and let everything marry for a couple minutes.

Cool and combine:

Let the filling cool slightly so the cheese melts from residual heat rather than becoming stringy, then fold in both cheeses and taste for seasoning—this is your moment to add more salt or spice.

Preheat and prep:

Get your oven to 400°F and line a baking sheet with parchment—this prevents sticking and makes cleanup effortless.

Roll, fill, and seal:

On a lightly floured surface, roll dough thin enough to see through almost, about 1/8 inch, then cut 5-inch circles using a glass or cutter. Place a small spoonful of filling in the center, fold into a half-moon, and press the edges with a fork to seal them tight.

Brush and bake:

Arrange empanadas on the baking sheet, give them an egg wash to make them shine, then bake for 20 to 25 minutes until they're deep golden and crispy at the edges.

Save

I remember my partner trying one fresh from the oven and immediately closing their eyes, and in that moment I understood why my aunt made them every single week. It wasn't just tradition—it was because the joy on someone's face when they bite into something warm and perfect is worth every minute spent in the kitchen.

Make Ahead and Freezing

One of my favorite discoveries is that these actually improve your quality of life if you make them ahead. You can assemble them completely, freeze them on a tray uncovered, then bag them once solid and bake straight from frozen—just add five minutes to your baking time. I keep a batch on hand for unexpected company or when I need a quick dinner that feels special.

Flavor Variations That Work

Once you understand the base, you can play. I've added chopped olives to the filling for a Spanish twist, stirred in a pinch of cayenne for heat, or swapped some of the beef for cooked chorizo. Some weekends I make half the batch with the traditional filling and half with roasted vegetables and just cheese for variety. The dough and technique stay the same; only your filling imagination changes.

Serving and Storage Wisdom

These are best served warm or at room temperature, which is why they're perfect for parties or packed lunches. If you have leftovers, they keep in an airtight container for three days and reheat beautifully in a 350°F oven for about eight minutes until crispy again. They freeze baked and unbaked, so you've got options depending on how much notice you have.

• Serve with salsa, guacamole, or sour cream on the side for dipping.
• A simple green salad beside them makes a light meal feel complete.
• These freeze beautifully both baked and unbaked, so make double and have them ready anytime.

Save

There's something deeply satisfying about pulling a batch of these from the oven and knowing you've created something that tastes like home, whatever that means to you. These empanadas are my love language in pastry form.