Randy Chandler
Fried cheese empanadas are a delicious snack, appetiser, or even dessert. They are easy to make and can be filled with a variety of cheeses, meats, and vegetables. Empanadas can be baked or fried and can be made ahead of time and frozen for later use. In this article, we will teach you how to make fried cheese empanadas, the different fillings you can use, and how to freeze them for future meals.
| Characteristics | Values |
|---|---|
| Type of Dish | Appetizer, Dessert, Main Course |
| Cuisine | Chilean, Ecuadorian |
| Diet | Non-vegetarian |
| Ingredients | Flour, Salt, Baking Powder, Baking Soda, Sugar, Oil, Water, Cheese, Onion, Garlic, Chicken Stock, Green Chilies |
| Equipment | Large Bowl, Whisk, Knife, Skillet, Frying Pan, Paper Towels |
| Techniques | Whisking, Mixing, Cutting, Frying, Baking |
| Time | 30 minutes to 3 hours |
| Storage | Room Temperature, Refrigerator, Freezer |
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What You'll Learn
Making the dough
To make the dough for fried cheese empanadas, you will need flour, salt, and oil. Some recipes also call for baking powder, baking soda, and sugar. You will also need cold water, a mixing bowl, and plastic wrap.
In a large bowl, whisk together the flour, salt, baking powder, baking soda, and sugar. Then, add in a tablespoon of oil and mix. Slowly add cold water to the mixture, a tablespoon at a time, and continue mixing until the dough becomes coarse and crumbly. You may need to add more water than the recipe calls for. If the dough is too dry, it will be difficult to shape and roll out. On the other hand, if there is too much water, the dough will be sticky and hard to work with. It is important to find the right balance.
Once you have achieved the right consistency, shape the dough into a disk and wrap it tightly with plastic wrap. Place the dough in the refrigerator for at least 30 minutes to allow it to rest and chill. This step is important as it will make the dough easier to roll out and cut into shapes. After the dough has chilled, remove it from the refrigerator and place it on a clean, floured work surface.
Using a rolling pin, roll the dough out to a thickness of about 1/8 inch. If you want to make larger empanadas, you can use a bowl or cup as a guide, or you can use a round cookie cutter to cut out smaller, bite-sized empanadas. You can also make several small balls of dough and use a tortilla press or rolling pin to flatten them out—they don't need to be perfectly round. Just make sure the dough is very thin, as this will ensure that the empanadas cook evenly and quickly when fried.
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Filling the empanadas
Next, roll out your dough to a thickness of around 1/8 inch. Using a cookie cutter, cup, bowl, or plate, cut out as many rounds as you can. You can also make small balls of dough and roll them out into circles. It's important to get the discs very thin, as they cook quickly when fried.
Now, you can start assembling the empanadas. Place 1-2 tablespoons of your filling in the centre of each disc, leaving enough space around the edge to seal the empanada. You can also stretch the dough into an oval shape and place the filling on one half, which may make folding easier.
To seal the empanadas, dip your finger in water and trace it along the edge of half of the disc. Then, fold the other half over and press the edges together. You can use a fork to press and seal, or try a traditional twisting technique. Finally, chill the empanadas for at least an hour before frying. Chilling helps them seal better and prevents leaks.
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Sealing the empanadas
Preparing the Dough and Filling:
Before you begin sealing, you should have your dough and filling ready. For the dough, a simple combination of flour, salt, and oil will suffice. Mix these ingredients together, and gradually add cold water until the dough becomes coarse and crumbly. Then, shape the dough into a disc and wrap it in plastic wrap before chilling it in the fridge for about 30 minutes. As the dough chills, you can prepare your filling. For fried cheese empanadas, a mixture of grated cheese and chopped onions is a popular choice. You can use mozzarella cheese, which melts beautifully, or experiment with other cheeses of your preference.
Assembling the Empanadas:
Now it's time to assemble your empanadas. Take the chilled dough and divide it into sections. Roll out each section into a circle, roughly 4 inches in diameter. Place a generous amount of your cheese filling in the center of each circle, ensuring you leave enough space around the edges. You can also stretch the dough into an oval shape and place the filling on one half, making it easier to fold.
Sealing Process:
This is the critical step to ensure your empanadas are securely closed:
- Dip your finger in water and trace it along the outer half of the empanada. This water acts as a glue to help seal the dough.
- Fold the uncoated half of the dough over the filling, creating a pocket.
- Gently press the two sides together along the dampened edge to seal the empanada. You can use your fingers or a fork to press and seal the edges.
- For an extra secure seal, use the traditional twisting technique. Twist and fold the edges of the empanadas, then use a fork to press and seal again.
- Chill the sealed empanadas for at least an hour. This step helps the seal set, preventing leaks during frying.
By following these steps, you'll have tightly sealed empanadas ready for frying. Remember, the sealing process ensures that your filling stays contained within the dough during cooking, so it's important to take your time and securely close each empanada.
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Frying the empanadas
Once the oil is hot, carefully place 2-4 empanadas into the pan or pot. It is important not to overcrowd the pan, so cook them in small batches of 2-3 empanadas at a time. Fry the empanadas for 2-3 minutes on each side, or until they are golden brown and crispy. If using a deep fryer, fry each empanada for about a minute per side, or until golden.
Once the empanadas are cooked to your desired level of doneness, transfer them to a wire rack or a plate lined with paper towels to drain any excess oil. If you want to add a sweet touch, sprinkle the empanadas with sugar while they are still warm.
Your fried cheese empanadas are now ready to be served and enjoyed!
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Storing and reheating
Storing fried cheese empanadas can be done in a couple of ways. If you want to store them in the refrigerator, place them in an airtight container and they will stay fresh for up to three days. If you want to store them for longer, you can freeze them. To do this, wrap the uncooked empanadas individually in parchment paper and place them in a freezer bag. They will keep for up to three months.
When you are ready to eat your fried cheese empanadas, there are a few ways to reheat them. If you want to use the oven, preheat it to 350°F and place the empanadas on a baking sheet lined with parchment paper or a silicone mat. Leave some space between each empanada and bake for 10-15 minutes until heated through and crispy. If your empanadas are frozen, extend the baking time to 20-25 minutes and brush the tops with oil or egg wash for an extra golden crust.
You can also reheat fried cheese empanadas in an air fryer. Preheat the air fryer to 350°F and place 2-4 empanadas in the basket, being careful not to overcrowd them. Cook for 7-10 minutes until heated through and crispy, flipping halfway for even cooking. For frozen empanadas, cook for 10-12 minutes and brush with oil for extra crunch.
Another quick way to reheat fried cheese empanadas is to use the microwave. Place 1-2 empanadas on a microwave-safe plate and heat in 30-second intervals until heated through, about 1-2 minutes total. The pastry may soften, so finish off in the oven or air fryer if you want to crisp them up.
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Frequently asked questions
You will need flour, salt, baking powder, baking soda, sugar, oil, cold water, and cheese. You can use whole milk mozzarella cheese or experiment with other types of cheese.
In a large bowl, whisk together the flour, salt, baking powder, baking soda, and sugar. Then, add oil and mix. Slowly add cold water until the dough becomes coarse and crumbly. Shape the dough into a disk and wrap it with plastic wrap. Chill the dough in the fridge for at least 30 minutes.
Roll out the chilled dough into circles, roughly 4 inches in diameter. Place 1-2 tablespoons of cheese in the center of each circle. Dip your finger in water and trace it along the outside of half of the circle. Fold the other half over and press the edges together to seal.
Heat a large skillet over medium-high heat and add enough oil to cover at least half of the empanada. Fry 2-4 empanadas at a time for 2-3 minutes on each side, or until golden brown. You can also use an air fryer set at 400°F for 3-4 minutes on each side.
Store the fried cheese empanadas in an airtight container in the fridge for up to 3 days. To freeze uncooked empanadas, wrap them individually in parchment paper and store them in a freezer bag for up to 3 months. Reheat frozen empanadas by frying or baking until heated through.
