Appetizers
This bean and cheese empanada recipe delivers flaky, golden layers that shatter at the touch—proof that homemade can rival bakery quality. The secret lies in a precise dough ratio of flour, fat, and ice water, which creates those signature crispy edges while keeping the interior tender.
I've perfected this technique through years of testing, and the results are worth every minute of prep time.
The filling balances hearty pinto beans with sharp cheddar cheese, seasoned just enough to let the flavors shine without overpowering. What sets these apart is the pleating technique, which creates a sturdy, decorative seal that holds up perfectly whether you fry or bake.
The contrast of crispy pastry with melty cheese and creamy beans makes every bite irresistible.
Once you try these empanadas, you'll never buy store-bought again—they're perfect for appetizers, game day, or a simple weeknight dinner. Serve warm with a side of salsa or sour cream for dipping, and prepare to be asked for seconds.
The dough can be made ahead, so you can focus on assembling when you're ready to cook.
Whether you're making them for a crowd or treating yourself to a satisfying snack, this recipe delivers professional-quality results with simple techniques. Let's get started on creating these golden, flaky empanadas that taste like a trip to your favorite Latin bakery.
Ingredients for bean and cheese empanada
Flaky layers and melty cheese—these 13 ingredients are your golden ticket to bakery-style empanadas.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Spooned and leveled for accuracy |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for flaky layers |
| Ice Water 💧 | ½ cup | Chilled, for tender dough |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Pinto Beans 🌱 | 2 cups | Canned, drained and rinsed |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, not pre-shredded |
| Olive Oil 🫒 | 2 tbsp | For frying, high smoke point |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Ground Cumin 🌿 | ½ tsp | Toasted for deeper flavor |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Sour Cream 🥛 | ¼ cup | For filling richness |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
| Salsa 🍅 | 1 cup | For serving, store-bought or homemade |
The butter and ice water combo is non-negotiable for that signature flaky texture. Use European-style butter like Plugrá for better flavor, and make sure your water is actually ice cold—this keeps the gluten relaxed for tender layers. Bob's Red Mill flour works best for me, but any all-purpose will do. The pinto beans should be drained well, but don't rinse them too much—keep some of that starchy goodness for binding. For the cheese, sharp cheddar like Cabot melts beautifully, but any aged cheddar will work.
No pinto beans? Black beans or refried beans are great substitutes—they're creamier and add a different texture. Running short on cheddar? Monterey Jack or pepper jack both work, but the sharpness is key. The sour cream adds richness, but Greek yogurt works too if you're watching fat. For frying, avocado oil has a higher smoke point than olive oil if you're worried about burning. And if you can't find fresh cilantro, dried works at one-third the amount—just be prepared for less vibrant color.
The dough keeps best wrapped in plastic for 2 days in the fridge or 3 months frozen. Once assembled, empanadas can be frozen on a tray before baking for 1 month. Reheat in a 350°F oven for 10-15 minutes until golden. These freeze beautifully too—just reheat from frozen. I always make a double batch and freeze half for lazy days when I don't feel like cooking.
Why You'll Love This Recipe
- No-Fuss Dough: I swear, the dough only needs three things—flour, butter, and ice water. No yeast, no waiting, no stress. You’ll have it rolled out and ready in 15 minutes while dinner burns (just kidding, it won’t).
- Cheesy Bean Bliss: That melted cheese hugging the pinto beans? It’s the kind of combo that makes you pause mid-bite. The beans stay tender, the cheese gets gooey, and the flaky crust? Absolute magic.
- Lunchbox Hero: Pack these for work or school—they hold up like champs. No soggy bottoms here; the butter in the dough keeps them crisp even after a day. My kid’s favorite, and honestly, mine too.
- Pantry Staple Power: You’re already using what’s in your cupboard. Pinto beans, flour, butter—no fancy shopping list. And if you make a double batch? Freeze half for when you’re too tired to cook.
Step-by-step instructions for bean and cheese empanadas
Here's how to create golden-brown empanadas with perfectly flaky layers and melty cheese.
Make the Dough for Layers of Flaky Perfection
In a large mixing bowl, combine the 4 cups all-purpose flour and 1 tsp salt. Cut in the 1 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for achieving flaky layers.
Gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork or dough scraper until the dough just comes together. Avoid overmixing - you want to maintain those tender, flaky characteristics. Once combined, turn the dough onto a lightly floured surface and knead just until smooth, about 2 minutes. Wrap tightly in plastic and refrigerate for at least 1 hour (or up to 2 days).
Prepare the Filling with Flavorful Beans and Cheese
In a medium bowl, mash the 2 cups pinto beans with a potato masher until mostly smooth but still slightly textured. Stir in the 1.5 cups sharp cheddar cheese, 1 tsp garlic powder, 0.5 tsp ground cumin, and 1 tbsp lemon juice. The cheese should melt slightly from the acidity, creating a creamy filling. Fold in the 0.25 cup sour cream and 0.25 cup chopped fresh cilantro, mixing just until combined.
Taste the filling and adjust seasoning if needed. I usually add a pinch more salt and cumin at this stage - the flavors need to be bold to stand up to the flaky dough. Cover and refrigerate while you roll out the dough. This filling makes about 12 empanadas, so you'll want to work quickly once you start assembling.
Roll and Cut the Dough for Even Circles
On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness using a rolling pin. I find it easiest to roll from the center outward, rotating the dough as I go. Keep the edges slightly thicker than the center - this helps prevent shrinking during baking. Cut 12 circles using a 3-inch round cutter, rerolling scraps as needed.
Place the circles on a floured surface and fill each with about 2 tablespoons of the bean mixture, spreading it toward the edges but leaving about 1/2-inch border for sealing. The filling should be centered but not touching the edges - this prevents leaks during cooking. Brush the edges lightly with water to help them seal better.
Seal and Fry for Crispy, Golden Edges
Fold each empanada in half, pressing firmly along the edges with a fork to create a decorative pattern and seal completely. Place the sealed empanadas on a floured surface, seam-side up. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering but not smoking.
Fry the empanadas in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes per side until golden brown and crispy. The edges should be deeply browned while the centers remain warm and slightly soft. Transfer to a paper towel-lined plate to drain excess oil. Keep warm in a 200°F oven while you fry the remaining batches.
Serve with Fresh Salsa for Maximum Flavor
Arrange the warm empanadas on a serving platter and serve immediately with 1 cup salsa on the side. The contrast between the crispy, flaky exterior and the warm, melty filling creates the perfect texture combination. Each bite should deliver that satisfying crunch followed by the creamy, spiced bean and cheese mixture.
For extra presentation, sprinkle with additional chopped cilantro and serve with a dollop of sour cream alongside the salsa. These empanadas are best enjoyed fresh while the dough is still crispy. Store any leftovers in an airtight container for up to 2 days - just reheat in a 350°F oven for 10-12 minutes to restore that perfect texture.
Pro Tips For Making Bean And Cheese Empanada
- Chill the Dough First: I learned this the hard way—rolling out warm dough makes it stretchy and uneven. Wrap the dough in plastic and refrigerate for at least 30 minutes before rolling. Cold dough handles better and won’t shrink on you when you cut those circles.
- Mash Beans to Perfection: Over-mashing pinto beans turns them into glue, and under-mashing leaves them dry. Aim for a texture between chunky refried beans and smooth hummus—just break them down until they hold shape but still have a little tooth. A fork works, but a potato masher gives better control.
- Salt the Dough Properly: Skimping on salt here means bland, flaky layers. Mix the salt directly into the flour before adding water—no need to measure, just eyeball about 1 teaspoon per cup of flour. The butter’s saltiness will balance out, but the dough needs its own foundation.
- Press, Don’t Fold Edges: Wet edges = soggy empanadas. After filling, press the dough edges together firmly with your fingers, then crimp with a fork before sealing completely. This creates a tight barrier that keeps the filling in and the crust crisp. No need to overcomplicate it—just press and go.
Regional styles of bean and cheese empanada
Argentinian Classic
In Argentina, empanadas are a national treasure, and the bean and cheese version—often called empanadas de humita—is a staple in Buenos Aires street markets. The dough here is slightly thicker than the Spanish-style, rolled out to about 1/16-inch instead of 1/8-inch, creating a heartier texture.
Argentinian cooks often add 1 tsp paprika to the filling for a subtle smokiness, and they prefer provolone cheese instead of cheddar for a milder, creamier melt. 🌎
Mexican Street Style
South of the border, empanadas take on a spicier, brighter profile. Mexican versions often swap pinto beans for refried black beans and add 1 diced jalapeño or 1 tsp chipotle powder to the filling.
The dough is sometimes brushed with egg wash before frying for extra crispiness. Serve with crema and pickled red onions instead of sour cream for that authentic street-food vibe.
Spanish Pleat Technique
Spanish empanadas—like those from Galicia—focus on intricate pleating rather than simple folding. After filling, pin the edges with your thumb, then use a fork to create a crimped, fan-like pattern along the seam. This not only seals better but also adds a decorative touch.
The dough is rolled thinner (1/16-inch) and baked instead of fried, giving a lighter, airier result. A sprinkle of smoked paprika on the dough before baking adds depth.
Caribbean Twist
In Puerto Rico and the Dominican Republic, empanadas often incorporate sofrito—a mix of sautéed peppers, onions, and garlic—into the filling. For a Caribbean-inspired version, cook 1/2 cup sofrito with the beans before adding cheese.
The dough is sometimes enriched with 1 tbsp rum in the dough recipe for a subtle boozy note. Serve with a mango-habanero salsa for a sweet-spicy contrast. 🌶️
Brazilian Cheese Focus
Brazilian empanadas, or pastéis, often feature queijo coalho (a salty, aged cheese) instead of cheddar. The dough is rolled thinner than traditional empanadas and deep-fried until puffed and golden.
For a Brazilian-inspired version, replace the cheddar with 1.5 cups coalho or parmesan, and add 1/2 tsp nutmeg to the filling. Serve with hot sauce and lime wedges for dipping.
Nutrition facts
Frequently asked questions
Can I make these empanadas ahead of time?
The dough can be refrigerated for 2 days or frozen for 3 months wrapped tightly in plastic. For assembled empanadas, freeze them on a tray before baking for 1 month. Reheat from frozen at 350°F for 10-15 minutes to restore crispiness.
What's the best way to seal the edges without leaks?
Brush the dough edges with water before folding, then press firmly with a fork to create a decorative crimp. Keep the filling 1/2-inch from the edges and avoid overfilling. For extra security, use a tiny bit of egg wash on the seam before frying or baking.
Can I bake these instead of frying?
Yes! Brush with egg wash and bake at 400°F for 15-18 minutes on a parchment-lined tray until golden. Baking gives a lighter texture but less crispy edges. For best results, bake for 12-15 minutes then broil 2-3 minutes for color.
How do I prevent the dough from shrinking?
Keep the dough chilled until rolling, use a 3-inch cutter, and maintain even thickness (1/8-inch). Avoid overworking the dough and don't let it sit too long before assembling. For extra stability, sprinkle flour between layers when stacking in the fridge.
What if I don't have a round cutter?
Use a glass, bowl, or even a cup with the same diameter. For a rustic look, cut freehand with kitchen scissors or a knife. Just keep the edges as even as possible for clean folding. A 3-inch size works best for standard empanadas.