Patrick Oconnell
Empanadas are a popular food in Latin America, with local variations available in many countries. They are small pastries that can be baked or fried and can be stuffed with meat, poultry, fish, or vegetables. They can also be stuffed with cheese, and there are many types of cheese that work well in empanadas.
| Characteristics | Values |
|---|---|
| Cheese type | Jack cheese, Pepper Jack, sharp cheddar cheese, mozzarella, halloumi, Lancashire, feta, raclette, tybo, fontina, goat cheese, Monterey Jack |
| Other ingredients | Beef, potatoes, onions, garlic, jalapenos, vegetable broth, tomato sauce, chilli powder, cumin, paprika, garlic powder, egg, wheat dough, corn dough, cornstarch, salsa, chilli sauce, chimichurri sauce, bell peppers, beef broth, kosher salt, black pepper, green onions |
| Cooking method | Deep-fried, baked |
| Cooking oil | Neutral oil with a high smoke point, vegetable oil, canola oil, peanut oil, avocado oil |
| Cooking temperature | 350°F, 300°F, 400°F, 180°C |
| Cooking time | 2-3 minutes, 10 minutes, 15 minutes, about 1 minute |
| Serving suggestion | Serve hot, with powdered sugar, salsa, chilli sauce, chimichurri sauce |
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What You'll Learn
Chilean Cheese Empanadas
To make Chilean Cheese Empanadas, start by grating the cheese—about 3/4 of a 1-pound block of good Monterey jack cheese. Mix the shredded cheese with one beaten egg. Then, lay out your store-bought dough rounds and put a little bit of water on the edges. Place about 1 heaping tablespoon of the cheese mixture on each round (this may vary depending on the size of your rounds). Fold over each round into a half-moon shape and crimp the edges with a fork.
If you are frying the empanadas, heat oil in a deep saucepan to 350 degrees Fahrenheit. Place 2-3 empanadas in the oil (based on the size of your pan—do not overcrowd them) and cook until golden brown on both sides, about 2-3 minutes. Repeat until all empanadas are cooked, letting them cool on a paper towel-covered rack. Serve hot, with powdered sugar if desired.
If you are baking the empanadas, brush them with an egg wash before placing them in the oven at 350 degrees Fahrenheit for 15-20 minutes, or until golden brown. To reheat, put the empanadas in the oven at the same temperature for 10-15 minutes.
In addition to the classic cheese empanadas, there are many variations of this dish throughout Latin America. For example, in Chile, shrimp and cheese empanadas are popular, especially in coastal areas. In Colombia, empanadas de queso typically contain a combination of queso costeño and mozzarella or queso blanco, and may include other ingredients like guava paste. Mexican empanadas de queso can contain a range of cheeses, such as queso quesadilla, asadero, or Oaxaca cheese, and may also include chiles or epazote for added flavor.
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Beef and Cheese Empanadas
To make the beef and cheese empanadas, you will need the following ingredients:
- Ground beef
- Onion
- Jalapeños
- Seasonings (such as salt, black pepper, cumin powder, garlic powder, and oregano)
- Tomato sauce or sofrito
- Cheese (Colby Jack, cheddar, Monterey Jack, Pepper Jack, or a Mexican cheese blend)
- Empanada dough (pre-made or homemade)
- Vegetable oil or peanut oil for frying
- Egg for an egg wash (optional)
- Start by cooking the ground beef in a skillet over medium heat. Add the diced onion, jalapeños, and seasonings, and cook until the beef is browned and the flavours are well combined.
- If using tomato sauce or sofrito, add it to the beef mixture and stir well.
- Prepare your empanada dough by rolling it out thinly and cutting it into discs or using pre-made empanada dough discs.
- Place a spoonful of the beef mixture in the centre of one side of the dough disc. Top with shredded cheese.
- Carefully fold the opposite side of the dough over the filling, creating a half-moon shape.
- Seal the edges of the empanada by pressing down with a fork or twisting the dough.
- Heat vegetable oil or peanut oil in a skillet or Dutch oven to around 350°F.
- Carefully place the empanadas in the hot oil and fry for about 1.5-2 minutes on each side until golden brown. Fry in batches to avoid overcrowding.
- Remove the empanadas from the oil and let them cool slightly before serving.
These beef and cheese empanadas can be served as a snack, appetiser, or main course, paired with a dipping sauce such as chimichurri or salsa. They can also be made in advance and frozen for up to 3 months. To reheat, bake in the oven at 300°F for about 10 minutes until warmed through.
Costa Rican Cheese Empanadas
Empanadas are a popular Costa Rican street food, and they are usually eaten as a snack or coffee time treat. They are also enjoyed as a light lunch or appetizer. Costa Rican empanadas are made with corn dough and filled with salty white cheese, though mozzarella can be used as a substitute. The empanadas are then fried until golden brown, resulting in a crispy exterior and a melty interior.
To make the corn dough, mix water, masa, and bouillon in a bowl. You can use your hand or a plastic spatula to combine the ingredients. For gluten-free empanadas, use gluten-free soy sauce and balsamic vinegar instead of the bouillon. Divide the dough into 8-10 small balls, and press each one into a circle using a tortilla press.
On half of each circle, place your chosen cheese. You can use Costa Rican white cheese, mozzarella, or a combination of shredded cheese and sour cream. Alternatively, you can use queso fresco or queso panela, which can be found in Hispanic grocery stores. Fold the dough over to create a half-moon shape, ensuring that the empanadas are properly sealed to prevent oil from getting inside during frying.
Heat oil in a pan over medium-high heat. Fry the empanadas for about 10 minutes, being careful not to burn them. The oil temperature is crucial, as frying at a lower temperature for a longer duration is preferable to avoid raw dough. Drain the excess oil and serve immediately with Salsa Lizano, fresh tomato salsa, or your favourite dipping sauce.
You can also experiment with different fillings for your Costa Rican empanadas, such as shredded beef, potato, beans, or fish. For a sweet variation, try making dessert empanadas filled with fruit, such as pineapple or chiverre.
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Salta-style Empanadas
Empanadas are little hand pies that can be savoury or sweet. They are popular in Latin America, and you can find local variations in many countries.
To make Salta-style empanadas, you will need the following ingredients:
- 500g pastry dough
- Egg yolk
- 1kg beef
- 500g onion
- 300g boiled potatoes
- 3 hard-boiled eggs
- 250g spring onion
- 1 tablespoon cumin
- 1 tablespoon red chilli powder (less if you don’t like it spicy)
- 1 tablespoon paprika
- Olive oil
- Warm water
- Salt to taste
First, preheat your oven to 180°C. Cut out circles that are approximately 13cm in diameter from the pastry dough (or use pre-made discs). Add a heap of filling to the centre of each disc. Wet the edges with water and fold the disc in half. Seal the edges with a fork or, if you like, finish with a repulgue fold. Brush the empanadas with egg, place on a baking tray, and bake for 12-20 minutes or until golden brown.
While Salta-style empanadas do not traditionally contain cheese, you could add some to the filling if you wish. Popular cheeses used in other varieties of empanadas include jack cheese, queso fresco, queso panela, Pepper Jack, and sharp cheddar cheese.
Best frying oils
Empanadas are a Latin American delicacy that can be made with a variety of fillings, from seasoned ground beef to shredded chicken, ham and cheese, or even diced apples with cinnamon. The key to a good fried empanada is a crisp and flaky crust, achieved through temperature control and the use of suitable frying oils.
When frying empanadas, it is important to ensure that the oil is hot enough. A temperature range of 325°F to 365°F is generally recommended, with 350°F being ideal for a crisp-flaky texture. Oil that is too cool will result in greasy empanadas.
Various oils can be used for frying empanadas, each with its own unique characteristics:
Canola Oil
Canola oil is a popular choice for frying empanadas due to its high smoke point and neutral flavour. It has a smoke point above 350°F, making it suitable for the ideal empanada frying temperature. This oil is flavourless, ensuring that the taste of the empanadas remains unaffected.
Vegetable Oil
Vegetable oil is another suitable option for frying empanadas. It has a smoke point above 360°F, which is within the recommended temperature range for frying empanadas. Brushing empanadas with vegetable oil before baking can also create a golden brown exterior.
Lard
Lard, rendered animal fat, is praised for its superior flavour when frying empanadas. However, it has a lower smoke point than the other oils, making it trickier to use. Frying with lard requires careful temperature control to avoid burning.
When frying empanadas, it is crucial to maintain a consistent oil temperature. Using a thermometer, such as a ChefAlarm®, is recommended to monitor the oil temperature and make adjustments as needed. Additionally, frying in batches and allowing the oil to return to the desired temperature between batches is essential for achieving consistent results.
Frequently asked questions
There is no single "best" cheese for empanadas as it depends on personal preference and the type of empanada being made. However, popular cheeses used in empanadas include Jack cheese, Pepper Jack, sharp cheddar cheese, mozzarella, halloumi, and goat cheese.
Jack cheese is a creamy, elastic cheese similar to Monterey Jack. It is a common choice for empanadas due to its meltability and stretch.
Yes, cheese empanadas are often a perfect vegetarian option. Some popular vegetarian fillings include potatoes, onions, and beans.
The key to preventing leakage is to ensure your empanadas are completely sealed. This can be done by wetting the edges of the dough with water or an egg wash and then crimping the edges with a fork.
Cheese empanadas pair well with a variety of sauces such as chimichurri, salsa, chilli sauce, or a spicy grated tomato sauce known as llajwa.
