Recipe For Cheese empanadas : Famous Bolivion Food
Baked cheese empanadas are a healthier altenative to the traditional fried cheese empanadas known as empanadas de viento. I love empanadas and whiel there are so many different types of empanada fillings, and I have yet to try one that I didn’t like, my favorite is the most basic filling: cheese and onion. It is easiest and quickest filling to make, and if you are using the store bought empanada discs (for baking) the whole process is very quick and produces a great appetizer or breakfast. These savory cheese empanadas contrast well with the sugar on top of the empanadas and this is something characteristically Ecuadorian. We sprinkle sugar on the top of cheese empanadas, both baked and fried versions. This is something that my boys love, if there’s a choice of different empanadas on the table, they will choose the ones with sugar on top.
2 cups flour (all-purpose)
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon sugar (white)
2 tablespoons vegetable shortening (or lard, softened)
3/4 cup milk
1/2 cup water
16 ounces mozzarella (whole milk, or other meltable cheese)
2 to 3 cups vegetable oil (or amount needed for frying)
Steps to Make It
In a large bowl, whisk together the flour, salt, baking powder, baking soda, and sugar.
Gently mix the vegetable shortening into the flour.
Place the milk and water in a saucepan and heat until almost boiling. Stir the hot liquid into the flour mixture. Add more water (1 tablespoon at a time) if the mixture seems too dry and crumbly, or add more flour if the mixture is too wet and sticky.
Knead dough gently until well mixed and homogenous. Divide dough into 16 portions, and roll each piece into a ball. Let the dough rest for 5 minutes.
Grate or finely chop cheese.
Roll each ball of dough into a 6- to 7-inch circle. Place 1 ounce of cheese in the center of each dough circle.
Fold the dough in half over the cheese to form a semicircle. Press down firmly along edges to seal. Roll the edge inward over itself and press down again to seal. Crimp edge decoratively with a fork, pressing to seal.
In a deep-sided skillet, pot, or deep-fat fryer, heat several inches of vegetable oil to 350 F. Fry empanadas in batches, turning at least once, until golden brown. Drain empanadas on paper towels.
Empanadas can be kept warm in a 200 F oven for up to 1 hour before serving. Serve warm.
To Bake Empanadas
Preheat the oven to 400 F and place the empanadas on a baking sheet. Bake for 20 to 25 minutes until they are golden brown. To get a shiny, crispy crust, brush the empanadas with a mixture of 1 egg yolk and 2 tablespoons of milk (or 1 tablespoon water) before baking.