Empanadas Fritas de Queso Recipe
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Empanadas Fritas de Queso

By: damasio  
"These empanadas use queso chanco, but a good substitute is a mixture of Swiss and Havarti. I usually bake mine, but they are really good fried. I serve these with a chile-Chile sauce."

Rating: This weblink has been rated 5 times with an average star rating of 3.4 Read Reviews (3)

Rate/Review | 418 people have saved this

What to Drink?

Wine Sauvignon Blanc
Prep Time:
20 Min
Cook Time:
20 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 16 empanadas
 

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons lard
  • 1 cup whole milk
  • 1 egg, well beaten
  • 1 cup queso chanco (or Swiss cheese or Havarti), cut into 1/2-inch cubes

Directions

  1. Sift the flour, baking powder, and salt into a large mixing bowl. Combine the lard and milk in a saucepan, and heat until the milk is hot. Pour the hot milk into the flour mixture, and stir until a dough forms. Turn out onto a floured surface, and knead until smooth and elastic. Cover, and allow to rest for 15 minutes.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Roll the dough out on a floured surface 1/4-inch thick. Cut into 4-inch rounds. Brush the outer edges of each circle with beaten egg, and fill with a small mound of cheese. Fold each circle in half to form a half-moon; press the edges with your fingers or a fork to seal. Place the empanadas onto a parchment paper-lined baking sheet. Brush the tops with remaining egg.
  4. Bake in preheated oven until golden-brown, about 20 minutes.
  5. Alternatively, the empanadas may be deep fried in 375 degrees F (190 degrees C) oil. If deep frying, do not brush the outsides of the empanadas with egg. Drain on paper towels.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 343 | Total Fat: 13.8g | Cholesterol: 61mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 18, 2007 by momma_s Supporting Member (Click to learn more about Supporting Membership)
This review is only for the crust. I used this crust for an authentic empanada crust, and it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2007 by caranessarie 
They taste AMAZING with salsa or cream cheese as a dip...also instead of putting a block of... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on May 5, 2009 by Kari 
I lived in Chile for 2 years and this dough does NOT taste authentic to me. It was very thick... MORE

 
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