Over Christmas break I had the pleasure of learning how to make cheese empanadas from my friend Natalia's mom Maggie. I love visiting their family and eating all the delicious Chilean food that Maggie makes. While we hung out in her kitchen in our pajamas Maggie showed us how to put together the deliciousness that is a cheese empanada.
I took step by step photos so that I can make these again asap!
EDIT: The corrected amount is 200 ML of lard. See the updated post with the improvements to the recipe here
Mix together the dough with your hands in the bowl, then turn it out onto the counter and knead it until it becomes a smooth, soft dough. Keep the extra water on hand to wet the edges of the empanadas
Step Seven: Heat a large pot of vegetable oil along with the other half of the package of lard on medium high heat. The oil is ready when a ball of empanada dough fries golden brown within a few minutes of being dropped in
Maggie's Cheese Empanadas
5 cups flour
1/2 package of lard
1 tsp salt
grated mozzarella (about 4 cups)
A bowl of water water
1. Sift the flour into a large bowl and mix in the salt
2. cut the lard into small pieces and work into the flour by squeezing and mixing with your hands
3. Take 2 cups from your bowl of warm water and mix it into the flour until it makes a dough. Turn the dough out onto the counter and knead until it becomes smooth
4. Roll out a section of the dough (keep the rest covered in plastic) to about a 1/4 inch thickness or slightly thinner. Cut out empanada rounds with a large biscuit cutter
5. Fill each round with a few Tbsp grated mozza, run a wet finger around the edge of the dough, fold it in half and press the edges to seal them. Using a fork, press around the edge firmly to completely seal the empanada
6. Heat a large pot with vegetable oil and the other half of the package of lard on medium high heat. The oil is ready when a ball of empanada dough fries golden brown within a few minutes of being dropped in
7. Fry the empanadas in batches, turning to ensure that they get golden brown on both sides. Drain on paper towel
Tips: The dough can be frozen in pieces or in rounds and the un-fried empanadas can be frozen as well to fry later.