-
-
My review
Empanadas Fritas de Queso
13
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."
Added to shopping list.
Go to shopping list.
Ingredients
55 m servings 343Original recipe yields 8 servings (16 empanadas)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 5Most helpful
Most positive
Least positive
Newest
11/18/2007
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 bow...
2/12/2007
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 gr...
5/5/2009
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...
8/24/2010
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 mantecos...
1/9/2011
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.