Ingredients55 m servings 343
- 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.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 343 calories; 13.8 39 14.8 57 287 Full nutrition
ReviewsRead all reviews 5
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 bow...
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 gr...
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...
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 mantecos...