Beef Cheese Empanadas Corn (Printable)
Flaky golden pockets with savory beef, sweet corn, and melted cheese for a tasty handheld.
# What You'll Need:
→ Dough
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1 large egg
05 - 1/3 cup cold water
06 - 1 tablespoon white vinegar
→ Filling
07 - 1 tablespoon olive oil
08 - 1 small onion, finely chopped
09 - 2 cloves garlic, minced
10 - 1/2 lb ground beef
11 - 1/2 cup frozen or fresh corn kernels
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/4 teaspoon chili powder (optional)
16 - Salt and pepper to taste
17 - 1/2 cup shredded cheddar cheese
18 - 1/2 cup shredded mozzarella cheese
→ Assembly
19 - 1 large egg, beaten (for egg wash)
# How-To Steps:
01 - In a large bowl, combine flour and salt. Add cold, cubed butter and rub with fingertips until mixture resembles coarse crumbs. In a small bowl, whisk egg, cold water, and vinegar together, then add to flour mixture. Stir until just combined and knead lightly to form a smooth dough. Wrap tightly in plastic and chill for at least 30 minutes.
02 - Heat olive oil in a skillet over medium heat. Sauté onion for 3 minutes until softened. Add garlic and cook for 1 minute more. Add ground beef, breaking up with a spoon, and cook until browned. Stir in corn kernels, cumin, smoked paprika, oregano, chili powder, salt, and pepper. Cook for 2 additional minutes, then remove from heat and allow to cool slightly. Fold in shredded cheddar and mozzarella cheeses.
03 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
04 - On a floured surface, roll the chilled dough to about 1/8-inch thickness. Cut into 5-inch diameter circles. Place approximately 2 tablespoons of filling in the center of each circle. Fold dough over to form a half-moon shape and press edges with a fork to seal.
05 - Place empanadas on the prepared baking sheet and brush the tops with the beaten egg wash.
06 - Bake for 20 to 25 minutes until empanadas are golden brown and crisp. Let cool slightly before serving.
# Expert Advice:
01 -
- Golden, flaky pastry that shatters between your teeth while melted cheese gooey and warm hits your mouth.
- The filling has this perfect balance of savory beef, sweet corn, and warm spices that tastes like it took hours but only took minutes.
- Makes enough to feed a crowd, freeze extras, or have leftovers that somehow taste even better the next day.
02 -
- Cold butter is non-negotiable—if it softens too much, your empanadas will be dense instead of flaky, so work quickly and chill between batches if needed.
- Don't overstuff them or the filling will burst through the seams as they bake, but also don't be timid—each needs enough to be interesting.
- The egg wash makes all the difference between empanadas that look homemade and ones that look professional.
03 -
- Use a fork to seal the edges not just for looks but because it actually prevents leaking and creates a beautiful texture people will notice.
- If your kitchen is warm, chill your mixing bowl and flour beforehand—it sounds fussy but genuinely transforms the texture of your pastry.