Cheese Empanadas (Improved Recipe)

 

 

Last year around Christmas I went to visit my friend Natalia and stay with her family. Her family is from Chile and her mom was nice enough to show us how to make delicious gooey cheese empanadas.

This year I visited them again and we all made cheese empanadas again (yum!). Natalia's mom said that she wasn't completely happy with how the empanadas turned out last time so now I'm updating this post with all the improvements. The empanadas were good last year but this year they were insanely tasty. Too delicious for their own good.

 

The first change is to the amount of lard that goes into the dough. Maggie said the dough was too flaky last time and that they turn out much better with 200 Ml of lard. Its sort of an awkward cup measurement so its best to go by the little ruler they put on the box.

 

 

 

 

The next change is more cheese. I think we can all agree that more cheese is almost always better than less cheese.

 

 

 

 

So after rolling out the dough and cutting it into circles (we used an upside down snack bowl) pack a bunch of grated mozzarella onto it leaving room along the edge for sealing. Then dip your finger into a bowl of water, wet the edge, fold the dough in half and press to seal.

 

 

Use a fork to really seal the edges so that the dough doesn't come open in the hot oil.

 

 

 

 

Then fry them in batches in oil that has a bit of lard added to it until they are crispy and golden like this.

 

 

 

More cheese is an excellent improvement.

 

 

You can eat them while they are hot and gooey, or (if any are left) you can re-heat them  a few seconds at a time in the microwave.

 

Thanks again Maggie for making Empanadas with us! I can't wait to visit again and eat and eat and eat.

 

Maggie's Cheese Empanadas

(See the first post for more photo instructions.. but remember: more cheese!)

5 cups flour

200Ml from a package of Tenderflake (lard)

1 tsp salt

grated mozzarella (about 4 cups)

A bowl of very warm 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

8. Enjoy!

Tips: The dough can be frozen in pieces or in rounds and the un-fried empanadas can be frozen as well to fry later.

 

 

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Comments

[Cate Holst]

Oh.my.goodness. These look so delicious and I agree, you can always do with more cheese!

[Marilyn]

Oh goodness, this looks so good and so easy to make!

[Les]

This would be pretty much the perfect food to make for us. I love pastry and cheese.

[yummy supper]

Stephanie, those photos of the melty cheesy goodness are ridiculous. I need to make these empenadas!

Happy weekend to you!

xo
Erin

[Becs @ Lay the table]

I saw these earlier when I was perusing your blog for your icecream custard and I was like totes drooling on my keyboard!

[nicole]

oh my goodness! that looks delicious!!!

[carrie]

These look AMAZING. I've never purchased lard before... but for this... exceptions will be made ;) Can't wait to make them (although, I have a fear of deep frying... hot oil is scary... I give you many kudos for that!). Apparently, empanada dough for sweet empanadas is very difficult to make. Perhaps your friends can show you how to make that and you can share? ;) hehe. Custard or pumpkin... if you were wondering what to fill them with ;)

[Britney C]

I made these twice last week! So amazingly yummy!

[tigerfish]

That gooey cheese soft inside and the crisp pastry outside...perfect!

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[Katie]

More cheese definitely seems like an excellent improvement. These look incredible!

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I feel this blog is very well organized and is quite interesting. I really want to join this kind of events.Thanks for the post.

[Stella]

What if you want to bake it ? Would you still suggest the same ingredients ?
Thanks :)

[Alma]

i'm from Chile and i love cheese empanadas!!! you can also try them with a meat stuffing that's call "pino", it's basically chopped meat with chopped onions, a bit of paprika and coriander, just fried them and enjoyyyy!!!

[Alma]

p.s.: you have to cook the stuffing firts and then fill the empanada pastry!

[Christy]

Hi, can I add a suggestion... Add cream cheese. I have done this for years & makes the empanada even better :)