Golden Cheesy Baked Empanadas
If you’ve ever wanted a snack that feels like a little celebration, these golden cheesy baked empanadas are it. They come out of the oven puffed and bronzed, with crisp edges and a warm, gooey center that pulls the moment you take a bite. The smell alone—baked dough, garlic, and melted cheese—has a way of magically gathering people into the kitchen “just to check on them.”
They’re perfect for game nights, cozy movie marathons, or anytime you need an easy crowd-pleaser that feels a bit special. And the marinara dip? That’s the tangy little sidekick that makes every cheesy bite even better.
Ingredients
1 package empanada dough discs (or pie dough circles)
2 cups shredded mozzarella cheese
1/2 cup shredded cheddar or Monterey Jack cheese
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon dried oregano or Italian seasoning
1/4 teaspoon black pepper
1 egg, beaten (for egg wash)
1 tablespoon olive oil (optional, for brushing)
Fresh parsley, finely chopped (for garnish)
For Serving
Warm marinara or tomato sauce, for dipping
Instructions
1) Get the oven ready
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper so nothing sticks (and cleanup stays easy).
2) Mix the cheesy filling
In a bowl, combine mozzarella, cheddar (or Monterey Jack), Parmesan, garlic powder, oregano, and black pepper.
Give it a good mix so every scoop has a little of everything.
3) Fill the dough
Lay the empanada discs on a clean surface.
Spoon the cheese mixture into the center of each one.
Leave a clear border around the edges—this makes sealing much easier and keeps the filling from escaping.
4) Fold and seal
Fold each disc into a half-moon shape.
Press the edges together firmly with your fingers, then crimp with a fork to lock it in.
(That fork crimp is also what makes them look extra bakery-cute.)
5) Brush for that golden glow
Place the empanadas on the baking sheet.
Brush the tops with beaten egg for a glossy, golden finish.
If you want, add a light brush of olive oil too—especially nice for extra browning.
6) Bake
Bake for 18–22 minutes, until puffed and deeply golden brown.
You’ll know they’re close when the kitchen starts smelling like melted cheese heaven.
7) Garnish and serve
Sprinkle with fresh parsley right before serving.
Serve hot with warm marinara on the side…and don’t be surprised if the first one disappears before it even hits a plate.
Presentation
Pile them onto a platter and sprinkle parsley over the top for a bright, fresh pop of color.
Serve the marinara in a small bowl in the center (bonus points if it’s warmed—cold sauce next to hot empanadas is a little sad).
If you’re entertaining, slice one open and place it cut-side up so everyone can see that gooey cheese center. It’s basically an invitation to grab one.
Nutritional Information:
⏰ Prep Time: 15 minutes | Cooking Time: 22 minutes | Total Time: 37 minutes
🔥 Kcal: ~310 kcal per empanada | 🍽️ Servings: 8 empanadas
Conclusion
These baked cheesy empanadas are simple, comforting, and wildly satisfying—crispy outside, melty inside, and just garlicky enough to keep you coming back for “one more.” They’re a guaranteed hit for guests, but honestly? They’re just as perfect for a quiet night in when you want something warm and fun.
Make them soon, keep marinara close, and enjoy every cheesy pull.