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READY IN 55 mins

Empanadas Fritas de Queso

Read Reviews (6)

"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." — damasio

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Measuring All-Purpose Flour

Types of Salt

All about Eggs

Original recipe makes 16 empanadas Change Servings

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

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Directions

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.
Preheat oven to 375 degrees F (190 degrees C).
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.
Bake in preheated oven until golden-brown, about 20 minutes.
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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PREP 20 mins
COOK 20 mins
READY IN 55 mins

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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

—momma_s

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Most Helpful Critical Review

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

—Kari

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8 Ratings

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!!

—CupCec

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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!

—Emma

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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.

—SconeGirl08

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May 05, 2013

i am doing a project and i have to cook these how good are they and how easy are they to make

—purpleskittle811

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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.

Nutritional Information

Empanadas Fritas de Queso

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 343
Calories from Fat: 124

% Daily Value *
Total Fat 13.8g 21 %
Saturated Fat 7.5g 38 %
Cholesterol 61mg 20 %
Sodium 287mg 11 %
Potassium 126mg 4 %
Total Carbohydrates 39g 13 %
Dietary Fiber 1.3g 5 %
Protein 14.8g 30 %
Sugars 2g
Vitamin A 6 %
Vitamin C 0 %
Calcium 40 %
Iron 24 %
Thiamin 39 %
Niacin 47 %
Vitamin B6 4 %
Magnesium 9 %
Folate 51 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.