Empanadas Fritas de Queso Recipe - Allrecipes.com
Empanadas Fritas de Queso Recipe
  • READY IN 55 mins

Empanadas Fritas de Queso

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 16 empanadas Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    55 mins

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.
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Reviews More Reviews

Nov 18, 2007

This review is only for the crust. I used this crust for an authentic empanada crust, and it was spot on! To mix the dough I first used a fork then my hands the rest of the way, all in the bowl. There was no need for extra flour since I rolled between wax paper. My dough didn't become stretchy until after it rested for 15 minutes. 1/4 inch is somewhat thick, so after cutting the circles, roll the dough out a little thinner. I sprinkled paprika over the egg whites, and baked at 350 for 35 minutes

 
Feb 12, 2007

They taste AMAZING with salsa or cream cheese as a dip...also instead of putting a block of cheese in the middle, I did a Mediterranean twist and did ground chicken, basil, cubed tomatoes and grated cheese instead!!

 

7 Ratings

May 05, 2009

I lived in Chile for 2 years and this dough does NOT taste authentic to me. It was very thick and difficult to roll out. I had to add more lard and milk and it still didn't form a nice dough. I did not care for the taste at all. I don't recommend this recipe

 
Aug 25, 2010

I was an exchange student in Chile this year, these are exactly like the empanadas my nana made! They brought back great memories and did not disappoint :) I don't think they sell queso mantecoso in the US so I used mozzarella cut into chunks which was great. I fried the empanadas...my little brother said it was the best meal he'd ever had!

 
Jan 10, 2011

Very bad recipe. Do not try it. The dough recipe needs to be reviewed and adjusted because exactly as it is posted is NOT an empanada dough. Waste of my time, and my good cheese.

 

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Nutrition

  • Calories
  • 343 kcal
  • 17%
  • Carbohydrates
  • 39 g
  • 13%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 13.8 g
  • 21%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 14.8 g
  • 30%
  • Sodium
  • 287 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

damasio
7 Followers 0 Saved Recipes
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