Cheese Empanadas: Types And Traditional Filling

Empanadas are Spanish hand pies, or turnovers, that are typically filled with protein and vegetables. However, cheese empanadas are a popular alternative, and there are many variations. For example, in Ecuador, empanadas are often fried and stuffed with white melting cheese and sliced scallions. In Chile, they are also fried and filled with melted mozzarella or other meltable cheeses. In Costa Rica, empanadas are made with a distinctive ground corn dough and a local white cheese.

Mozzarella and halloumi

Halloumi, on the other hand, is a salty, crumbly cheese that can add texture and flavour to empanadas. It is a good pairing with mozzarella as it is a less melty cheese.

When using mozzarella, it is recommended to toss the cheese in cornflour to prevent it from liquefying during cooking. This will ensure the empanadas remain crisp and flaky.

For those who prefer their empanadas with a gooey, cheesy centre, a combination of mozzarella and halloumi can be a great option. The two cheeses complement each other well, with mozzarella providing melt and halloumi offering a salty flavour and crumbly texture.

When making cheese empanadas, it is important to ensure they are properly sealed to minimise leakage. Using egg whites to seal the edges can help, as can chilling the empanadas before cooking.

Monterey Jack

When making empanadas, it is important to ensure that they are properly sealed to prevent the cheese from leaking out during the cooking process. This can be done by using egg whites to help seal the edges of the dough and by chilling the empanadas before cooking. Even with proper sealing, some leakage of cheese may still occur, but this is often considered a bonus, as it creates crispy, cheesy bits on the baking sheet.

Goat's cheese and Oaxaca cheese

Empanadas are pastries that are usually baked or fried and are similar to turnovers. They are extremely popular in Spain, Portugal, and Latin America, with many variations of doughs, fillings, and cooking methods.

Goat's Cheese Empanadas

Goat's cheese empanadas are a unique twist on the traditional empanada. The creaminess of the goat cheese takes these empanadas to a whole new level of deliciousness. The goat cheese provides healthy fats and is a great source of protein and calcium. It is also lower in lactose, making it easier to digest.

One recipe for goat's cheese empanadas includes a filling of crumbled goat cheese and fresh blueberries. This combination may sound unusual, but it creates a delicious balance of sweet and savoury flavours. These empanadas can be served hot or cold and are perfect for breakfast, as a snack, or paired with tea.

Another recipe for goat's cheese empanadas features sun-dried tomatoes and onions. The onions are cooked until softened and then stirred into the goat cheese and sun-dried tomato mixture. These empanadas are baked until golden brown and can be made in advance and frozen or refrigerated.

Oaxaca Cheese Empanadas

Oaxaca cheese is a popular choice for empanadas, especially in Mexico. Oaxaca cheese is stringy and creamy and pairs perfectly with other empanada fillings.

One recipe for Oaxaca cheese empanadas combines the cheese with refried black beans. The empanadas are made with corn flour, giving them a unique texture and flavour. The dough is flattened into disks, filled with beans and cheese, and then fried until golden and crispy. These empanadas are best served warm with salsa.

Another Oaxaca cheese empanada recipe incorporates corn and Mexican chimichurri. However, there are no further details on the specific ingredients or preparation method for this variation.

Baked vs fried

Empanadas are individual Spanish turnovers most often filled with meat and vegetables. However, cheese empanadas are also popular. This fried empanada recipe, called empanadas fritas de queso, is filled only with melted cheese, and as empanadas go, they are quick and easy to make.

There are two common methods to cook these treats: frying or baking.

Frying

Frying empanadas is a more accessible and convenient method. It does not require any special tools and equipment, although a thermometer can be helpful to maintain the oil temperature between 320° to 350°F (160° to 175°C). Frying also has a shorter cooking time, taking approximately 15 minutes per batch. However, fried empanadas need to be consumed immediately as the dough can become soggy over time.

Baking

Baking empanadas is a healthier option as it does not require oil. It is also more economical in the long run, and baked empanadas have a longer shelf life. They can be kept chilled or frozen and then reheated in the oven or toaster. However, baking requires an investment in tools like an oven with a thermostat and a timer, and the cooking time is longer, taking around 25 to 30 minutes.

Both cooking methods produce delicious empanadas, and the choice between frying and baking ultimately comes down to personal preference. If you are short on time, frying is a good option. But if you want a healthier option, baking is the way to go.

Sealing and preventing leaks

Empanadas are delightful pastries that can be filled with savoury or sweet fillings. While the fillings may vary, sealing them properly to prevent leaks and ensure a satisfying eating experience is crucial. Here are some tips for sealing and preventing leaks when making empanadas:

Prepare the Dough:

Before filling and sealing your empanadas, it is important to prepare your dough properly. Use a combination of flour, fat, and liquid, with all-purpose flour being a popular choice for its ability to create a tender yet sturdy dough. Keep the ingredients cold, especially the fat, to prevent the development of gluten, which can lead to a tough texture. Allow the dough to rest and chill before rolling it out, as this helps with gluten relaxation, making the dough more pliable and easier to work with.

Roll Out the Dough:

On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch. Use a cookie cutter or a glass to cut out circles of dough. The dough should be rolled out evenly to ensure consistent cooking and a delightful texture. Aim for a uniform thickness and a diameter of approximately 5-6 inches.

Fill the Empanadas:

Place a spoonful of your desired filling in the centre of each dough circle, leaving a border around the edges. Avoid overfilling the empanadas, as this can make sealing difficult and may lead to leaks during baking or frying.

Fold and Seal:

Fold the dough over the filling to form a half-moon shape. Press the edges together firmly to seal the empanada. You can use your fingers, a fork, or an empanada press to create a tight seal. If needed, moisten the edges with water to help seal them.

Crimp the Edges:

Crimping the edges of the empanadas not only adds a decorative touch but also reinforces the seal. You can use a fork, your fingers, or an empanada press to create different crimping patterns, such as braiding or twisting. Crimping thoroughly helps prevent leaks and ensures a tight seal.

Brush with Egg Wash:

Brushing the edges of the empanadas with egg wash or water can help create a stronger seal and a golden brown crust. This step is optional but can enhance the colour and appearance of the empanadas.

Bake or Fry:

Depending on your preference, you can either bake or fry your empanadas. For baking, preheat the oven to a temperature between 200°C and 400°F. For frying, heat vegetable oil or another suitable oil in a deep-sided skillet or pot to 350°F. Ensure the empanadas are completely sealed to minimise leaks. Bake or fry the empanadas until they are golden brown and crispy.

Serve Immediately:

Empanadas are best served warm, so be sure to serve them immediately after cooking. They can be enjoyed as a snack or appetiser and can be paired with various dipping sauces.

Frequently asked questions