Beef Cheese Empanadas Corn (Printable Version)
Golden flaky pockets filled with savory beef, sweet corn, and melted cheese bursting with rich flavor.
# What You 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 pound 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 Make It:
01 - In a large bowl, combine flour and salt. Add cold cubed butter and rub in with fingertips until mixture resembles coarse crumbs. In a small bowl, whisk egg, water, and vinegar together. Add to flour mixture and stir until just combined. Lightly knead until smooth dough forms. Wrap dough in plastic wrap 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 1 minute more. Add ground beef, breaking it apart, and cook until browned. Stir in corn, cumin, smoked paprika, oregano, chili powder, salt, and pepper. Cook for 2 additional minutes. Remove from heat and let cool slightly. Incorporate shredded cheddar and mozzarella cheeses.
03 - Set oven to 400°F (200°C). Line a baking sheet with parchment paper.
04 - On a floured surface, roll dough to 1/8-inch thickness. Cut out 5-inch circles. Place approximately 2 tablespoons of filling in the center of each circle. Fold dough over to create a half-moon shape and seal edges by pressing with a fork.
05 - Arrange empanadas on prepared baking sheet. Brush tops with beaten egg. Bake for 20 to 25 minutes until golden and crisp. Allow to cool slightly before serving.
# Expert Advice:
01 -
- They're portable magic—crispy outside, warm and cheesy inside, ready to grab whether you're feeding a crowd or sneaking one at midnight.
- The dough is forgiving enough for beginners but impressive enough to make you feel like a real baker.
- Beef and corn together just work, especially with those two cheeses melting into every pocket.
02 -
- Cold butter and cold water are non-negotiable—I learned this the hard way with a batch that turned out tough and dense instead of flaky.
- Don't overfill or your empanadas will burst during baking; 2 tablespoons might seem small, but it's the perfect amount to seal properly.
- The dough needs that 30-minute rest, and so do you—rush this step and the pastry will shrink in the oven.
03 -
- Use a fork to seal the edges firmly—it's not just decoration, it's what keeps the filling from leaking during baking and creates those little crispy ridges people love.
- Let them cool for just a few minutes before serving; the cheese is molten hot inside and needs a moment to set slightly so you don't burn your mouth.