Search thousands of recipes reviewed by home cooks like you.

Empanadas Fritas de Queso

Empanadas Fritas de Queso

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    55 m
damasio

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 343 kcal
  • 17%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 287 mg
  • 11%

Based on a 2,000 calorie diet

Add to list

Directions

  1. 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.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. 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.
  4. Bake in preheated oven until golden-brown, about 20 minutes.
  5. 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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

momma_s
37

momma_s

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 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

CupCec
17

CupCec

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 grated cheese instead!!

Kari
12

Kari

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 did not care for the taste at all. I don't recommend this recipe

More reviews

Similar recipes

ADVERTISEMENT