Cheese Empanadas: The Ultimate Guide To Melty Goodness

Empanadas are individual Spanish turnovers most often filled with meat and vegetables. However, empanadas can also be filled with cheese and fried or baked to create a delicious snack or appetizer. There are many different types of cheese that can be used in empanadas, including Monterey Jack, mozzarella, queso fresco, and goat cheese. The type of cheese you choose can depend on your personal preference or the availability of certain types of cheese in your region.

Mozzarella and Monterey Jack cheese

Mozzarella and Monterey Jack are both excellent choices for empanadas. Monterey Jack is a go-to cheese for empanadas, as it is a good melting cheese and has a mild flavour that can be combined with other cheeses. Mozzarella is also a great melting cheese and is often used in empanadas, especially when combined with other cheeses such as Monterey Jack.

When making empanadas, it is important to use a cheese that melts well and has a good flavour. A mix of cheeses is often used to get the right balance of melt and flavour. For example, Monterey Jack can be combined with a variety of other cheeses, such as mozzarella, queso fresco, goat cheese, or Oaxaca cheese. Mozzarella also pairs well with other cheeses, such as queso fresco.

The key to a good empanada is a gooey, melted cheese filling. To achieve this, it is important to use a cheese that melts well and has a mild flavour that will not overpower the other ingredients. Both mozzarella and Monterey Jack fit the bill, and can be used alone or in combination with other cheeses.

In addition to choosing the right cheese, there are a few other tips for making great empanadas. First, it is important to seal the empanadas well to prevent leaking. This can be done by using egg whites or a fork to crimp the edges. Second, it is a good idea to let the empanadas rest in the refrigerator for at least 30 minutes before cooking to help them seal and prevent leaks. Finally, when frying empanadas, it is best to use an oil with a high smoke point and a neutral flavour, such as vegetable oil, canola oil, or peanut oil.

By following these tips and choosing a good melting cheese like mozzarella or Monterey Jack, you can be sure to make delicious empanadas with a gooey, cheesy filling.

Using pre-made empanada dough

Empanadas are individual Spanish turnovers most often filled with meat and vegetables. However, cheese empanadas are also popular, and there are many different types of cheese that can be used as a filling.

If you want to save time, you can buy pre-made empanada dough from the store. Cuisinery, Goya, and MamaFoods all offer pre-made empanada dough. Cuisinery's dough comes in packs of 10 smooth discs, while Goya offers dough in the form of round disks made from wheat flour and margarine. MamaFoods' dough comes in packs of 3 discs, each with a 7-inch diameter.

Once you have your pre-made dough, the process of making cheese empanadas is very simple. Start by grating your chosen cheese—a common choice is Monterey Jack cheese. You can also mix different types of cheese, such as queso fresco and mozzarella, or goat cheese and Oaxaca cheese. If you want to add a little extra flavor, you can mix the cheese with a beaten egg.

Next, lay out your store-bought dough rounds and put a little bit of water on the edges. This will help the dough to seal. Place a heaping tablespoon of the cheese mixture onto the dough. Then, fold the dough into a half-moon shape and crimp the edges with a fork to seal it shut.

At this point, you can choose to either fry or bake your empanadas. If frying, heat up a large saucepan of oil to 350 degrees Fahrenheit and carefully place 2-3 empanadas into the hot oil. Cook for about 2-3 minutes or until golden brown. If baking, preheat your oven to 400 degrees Fahrenheit and place the empanadas on a baking sheet. Brush the empanadas with a mixture of 1 egg yolk and 2 tablespoons of milk (or 1 tablespoon of water) for a shiny, crispy crust. Bake for 20-25 minutes or until golden brown.

And that's it! Your delicious, cheesy empanadas are now ready to be devoured. Enjoy them as an appetizer, a snack, or even a comforting breakfast.

Baked vs fried empanadas

Empanadas are individual Spanish turnovers most often filled with meat and vegetables. This fried empanada recipe, called empanadas fritas de queso, is filled only with melted cheese.

There are two common methods to cook empanadas: frying and baking.

Frying Empanadas

Frying empanadas is a more accessible and convenient method. You don't need special tools and equipment to fry empanadas, although it is helpful to use a thermometer to maintain the oil's temperature between 320° to 350°F (160° to 175°C). A fried empanada recipe also requires a shorter cooking time, approximately 15 minutes per batch.

However, the dough for fried empanadas requires immediate cooking and consumption to keep it from becoming watery or soggy. You can still reheat fried empanadas, but expect changes in taste and texture.

Baking Empanadas

Baking empanadas is a healthier technique as it doesn't require oil. It's also more economical in the long run. Baked pastries have a longer shelf life and can be kept chilled or frozen, then reheated in the oven or toaster.

However, baking empanadas requires an investment in baking tools and equipment, like an oven with a thermostat and a timer. A baked empanada recipe also calls for a longer cooking time.

Cheese Empanadas

Cheese empanadas are typically fried and are called empanadas de viento. They are simple to make and can be served as a great appetizer or breakfast. The cheese and onion filling is the easiest and quickest filling to make, and if you are using store-bought empanada discs, the whole process is very quick.

To make cheese empanadas, start by grating the cheese and mixing it with a beaten egg. Then, lay out your store-bought dough rounds and put a little bit of water on the edges. After that, put a heaping tablespoon of the cheese mixture on the dough and fold it into a half-moon shape, crimping the edges with a fork.

For frying, heat up a large saucepan of oil to 350° Fahrenheit. Then, put 2 to 3 empanadas into the hot oil and cook for about 2 to 3 minutes, or until they are golden brown.

For baking, preheat the oven to 400° Fahrenheit and brush the empanadas with egg yolk for a golden glow. Then, bake for 20 to 25 minutes or until golden.

Variations

While whole milk mozzarella cheese melts beautifully, feel free to experiment with the filling. Some people like to add a little chopped onion or use a variety of cheeses. You can also fill them with goat cheese and Oaxaca cheese, or a mix of a melty cheese with a flavorful but less melty cheese.

Empanadas are typically served with a sprinkling of sugar on top, which is characteristically Ecuadorian. However, feel free to omit the sugar if you don't want that option.

To prevent leaking, use egg whites to help seal the empanadas, and let them rest in the refrigerator for at least 30 minutes before baking. Despite these precautions, you may still end up with at least one leaky empanada, especially if you overstuff them.

Sealing the empanadas

Preparing the Dough:

Before you start filling your empanadas, it's important to have your dough ready. You can either make your own dough from scratch or use store-bought empanada discs. If you're making your own dough, it's recommended to chill it in the refrigerator for at least 30 minutes to an hour before using it. This will make the dough easier to handle and help it maintain its shape.

Filling and Sealing:

• Take one empanada dough disc and place a spoonful of your cheese filling in the center. It's important not to overfill the empanada, as this can cause leakage. A maximum of 2 tablespoons of filling should be enough.
• Dampen the edges of the dough disc with water. You can use a pastry brush or your fingers to do this. The water will help the dough stick together when folded.
• Carefully fold the dough over the filling to create a half-moon shape. Gently press down on the outer layer of the disc to seal the empanada. You can use your fingers or the back of a fork to press down along the edges for a tighter seal.
• For an extra decorative touch, you can use the twisting or crimping technique. This involves folding and pinching the edges of the dough to create a braided or sunray pattern.
• Repeat this process until you have filled and sealed all your empanadas.

Chilling and Cooking:

Once your empanadas are filled and sealed, it's a good idea to chill them in the refrigerator for at least 30 minutes before cooking. This step will help the empanadas seal better and further prevent leaks. After chilling, your empanadas are ready to be baked or fried.

Baking:

If you're baking your empanadas, preheat your oven to around 400°F. Brush the empanadas with an egg wash (a mixture of beaten egg and a small amount of water) to give them a golden, crispy crust. Place the empanadas on a parchment-lined baking sheet and bake for 20-25 minutes, or until they are golden brown.

Frying:

For fried empanadas, heat a large saucepan or Dutch oven with about 2-3 inches of vegetable oil to 350°F. Carefully add 2-3 empanadas to the hot oil, frying in batches to avoid overcrowding. Fry each batch for about 2-3 minutes per side, or until they are golden brown. Remove the empanadas from the oil and let them drain on paper towels.

Final Tips:

• Make sure your dough is at room temperature before filling and sealing. Warmer dough can be harder to work with and may not seal properly.
• Always ensure your filling is completely cooled before filling the empanadas. Hot filling can start cooking the dough and lead to leaks.
• If you're frying your empanadas, make sure the oil is hot enough (around 350°F) to get that crispy, golden-brown crust.
• For baked empanadas, an egg wash will give them a shiny, golden crust.
• If you're making a large batch, keep the unfilled dough rounds covered and chilled to prevent them from drying out.

Serving suggestions

Empanadas are a versatile dish that can be served as a snack, appetiser, or main course. They can be served alongside a simple green salad or a classic Argentine salad with sliced cabbage, carrots, tomatoes, crushed garlic, oregano, olive oil, and a pinch of salt. They also go well with arroz con pollo, black beans and rice, or fried plantains.

Empanadas are a popular snack in Costa Rica, often enjoyed with a cup of hot coffee, agua dulce, or chamomile tea. They can also be served with Salsa Lizano, a common condiment in Costa Rica.

Empanadas can be served warm or at room temperature, and they can be a great option for breakfast on the go or as a snack while travelling. They can be paired with various dipping sauces, such as chimichurri, for added flavour.

For a fancier presentation, sprinkle some sugar on top of the empanadas before serving. This combination of sweet and savoury is characteristically Ecuadorian.

If you have leftover empanadas, allow them to cool before storing them in an airtight container or freezer bag. They can be refrigerated for 3-5 days or frozen for up to 2 months.

Frequently asked questions