Cheese Empanadas Recipe

Introduction

Cheese empanadas are a delicious and satisfying treat with a flaky, buttery crust and a melty, cheesy filling. Perfect as a snack, appetizer, or light meal, these homemade empanadas are simple to make and always a crowd-pleaser.

Ingredients

• 3 cups all-purpose flour
• 3/4 teaspoon salt
• 3/4 cup unsalted butter (cold and cubed)
• 1/3 cup ice cold water (plus more if needed)
• 1 cup mozzarella cheese (shredded)
• 3/4 cup cheddar cheese (shredded)
• 1 large egg (beaten for egg wash)

Instructions

1. Step 1: In a large bowl, mix the flour and salt together until combined.
2. Step 2: Add the cold, cubed butter to the flour mixture. Use a pastry blender or your hands to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Step 3: Gradually add ice cold water, mixing until the dough forms. If the dough feels dry, add additional water one tablespoon at a time until it comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
4. Step 4: In a separate bowl, combine the shredded mozzarella and cheddar cheeses.
5. Step 5: Preheat the oven to 400°F (200°C). On a floured surface, roll out the dough to about 1/8-inch thickness. Use a 5-inch cutter to cut out rounds of dough.
6. Step 6: Place a spoonful of the cheese mixture on one half of each dough round. Moisten the edges with a little water, fold the dough over the filling, and seal the edges by pressing with a fork.
7. Step 7: Brush each empanada with the beaten egg to create a shiny, golden crust when baked.
8. Step 8: Arrange the empanadas on a baking sheet and bake for 20 minutes or until they are golden brown and cooked through.

Tips & Variations

• For added flavor, mix in some finely chopped fresh herbs like parsley or oregano into the cheese filling.
• You can substitute cheddar or mozzarella with other melting cheeses such as Monterey Jack or Gouda for a different taste profile.
• If you prefer a crispier crust, chill the dough thoroughly before rolling and avoid overworking it.
• To make these empanadas vegan, use vegan butter and plant-based cheese alternatives.

Storage

Store leftover empanadas in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a preheated oven at 350°F (175°C) for about 10 minutes until heated through and crispy. You can also freeze uncooked empanadas; just bake them from frozen, adding a few extra minutes to the baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to 2 days in advance. Keep it tightly wrapped in plastic wrap and refrigerated until ready to use.

What can I use instead of cold water to bind the dough?

If you prefer, you can use ice-cold milk or a mixture of milk and water to help bind the dough, which will add a slight richness.

Cheese Empanadas Recipe

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★★★★★

4.9 from 107 reviews

These Cheese Empanadas feature a buttery, flaky crust filled with a delicious blend of mozzarella and cheddar cheeses. Perfect as a savory snack or appetizer, they are baked until golden and crispy, offering a delightful combination of creamy cheese and tender pastry.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 12 empanadas 1x
• Category: Snack
• Method: Baking
• Cuisine: Latin American
• Diet: Vegetarian

Ingredients

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For the Dough

• 3 cups all purpose flour
• 3/4 teaspoon salt
• 3/4 cup unsalted butter (cold and cubed)
• 1/3 cup ice cold water (plus more if needed)

For the Filling

• 1 cup mozzarella cheese (shredded)
• 3/4 cup cheddar cheese (shredded)

For Assembly

• 1 large egg (beaten for egg wash)

Instructions

1. Mix dry: In a large bowl, combine the flour and salt thoroughly to create the dry base for the dough.
2. Cut butter: Add the cold, cubed unsalted butter to the flour mixture. Using a pastry blender or your hands, cut the butter into the flour until the mixture resembles coarse crumbs to ensure a flaky crust.
3. Form dough: Gradually pour in the ice cold water while mixing until a dough forms. If it’s too dry, add more water one tablespoon at a time. Once combined, wrap the dough in plastic wrap and refrigerate for 30 minutes to rest and chill.
4. Mix cheese: In a separate bowl, mix together the shredded mozzarella and cheddar cheeses evenly for the filling.
5. Roll dough: Preheat your oven to 400°F (200°C). On a floured surface, roll out the chilled dough to a thin 1/8-inch thickness. Using a 5-inch round cutter, cut out circles from the dough.
6. Fill empanadas: Place a spoonful of the cheese mixture on one half of each dough round. Moisten the edges with water, fold the dough over the filling to form a half-moon, and seal the edges tightly using a fork to prevent the cheese from leaking.
7. Egg wash: Brush each empanada with the beaten egg using a pastry brush to ensure they develop a golden, shiny crust when baked.
8. Bake: Arrange the empanadas on a baking sheet lined with parchment paper or lightly greased. Bake in the preheated oven for about 20 minutes, or until they are puffed up and golden brown on top. Remove from oven and let cool slightly before serving.

Notes

• Make sure the butter is very cold to achieve a flaky pastry texture.
• If the dough is too sticky to work with, chill it longer in the refrigerator.
• You can substitute different cheeses such as Monterey Jack or pepper jack for a spicier flavor.
• Empanadas can be frozen before baking; just add a few extra minutes to the baking time if baking from frozen.
• For a dairy-free version, consider using vegan butter and plant-based cheeses.

Keywords: cheese empanadas, baked empanadas, cheesy snack, Latin American pastry, mozzarella empanadas, cheddar empanadas