Empanadas Fritas de Queso are delicious Chilean fried cheese empanadas made with a tender homemade dough wrapped around a generous filling of melted cheese. Once fried, the pastry becomes beautifully golden and crisp while the cheese inside turns warm, stretchy, and wonderfully gooey.These cheese-filled empanadas are especially popular as a snack, appetizer, or casual meal.
Empanadas Fritas de Queso:
They are simple enough for everyday cooking but also make a fantastic addition to parties and family gatherings. Their irresistible combination of crunchy pastry and melted cheese makes them particularly appealing when served piping hot.The secret to excellent fried cheese empanadas is choosing a cheese that melts well while maintaining a firm enough texture to stay inside the pastry. Properly sealing the edges and maintaining the frying oil at the right temperature ensures a crisp exterior without allowing the cheese to escape.
History:
Empanadas have a long culinary history in Spain and Portugal and became an important part of food traditions throughout Latin America. Chile developed many distinctive varieties, including both baked and fried empanadas.
Empanadas Fritas de Queso became a popular Chilean preparation, particularly because cheese is readily paired with the country’s beloved bread and pastry traditions. Unlike the meat-filled Empanada de Pino, this version highlights the simplicity of melted cheese wrapped in crisp fried dough.
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Empanadas Fritas de Queso
Ingredients
For the Dough
- 3 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- 4 tablespoons unsalted butter or shortening
- ¾–1 cup warm water
- 1 tablespoon vegetable oil
For the Cheese Filling
- 12 oz (340 g) melting cheese
- 1 tablespoon all-purpose flour, optional
- ¼ teaspoon black pepper, optional
- ¼ teaspoon dried oregano, optional
For Frying
- Vegetable oil, canola oil, or another suitable frying oil
For Serving
- Chilean Pebre
- Salsa
- Hot sauce
- Tomato relish
- Avocado dip
Instructions
Prepare the Dough
- In a large bowl, combine the flour, salt, and baking powder.Add the softened butter or shortening.Using your fingertips, rub the fat into the flour until the mixture resembles coarse crumbs.
Add Water
- Gradually pour in the warm water while mixing.Continue mixing until a soft dough forms.The dough should be smooth and pliable without being sticky.
Knead
- Transfer the dough to a lightly floured surface.Knead gently for approximately 5 minutes until smooth.Avoid excessive kneading, which can make the pastry tougher.
Rest the Dough
- Shape the dough into a ball.Cover it with plastic wrap or a clean kitchen towel.Allow it to rest for approximately 20 minutes.
Prepare the Cheese
- Cut the cheese into small pieces or grate it, depending on the type of cheese being used.If using grated cheese, combine it with a small amount of flour if desired. This can help absorb excess moisture.
Roll Out the Dough
- Roll each dough ball into a thin circle approximately 5–6 inches in diameter.Try to keep the center slightly sturdy while making the edges thin enough to fold easily.
Fold
- Fold the dough over the cheese to create a half-moon shape.Press the edges firmly together to remove any trapped air.
Heat the Oil
- Pour enough oil into a deep, heavy-bottomed pan to allow the empanadas to float freely.Heat to approximately 350°F (175°C).
Fry
- Carefully place a few empanadas into the hot oil.Fry for approximately 2–3 minutes per side, turning once, until golden brown and crisp.Do not overcrowd the pan.
Serve Hot
- Allow them to cool for just a few minutes.Serve while the cheese is still warm and melted with fresh Pebre or your favorite dipping sauce.
Notes
- Cheese: Choose a cheese with good melting properties.
- Moisture: Avoid very watery fresh cheese because it can cause leaks.
- Dough: Keep unused dough covered so it doesn't dry out.
- Filling: Don't overfill the empanadas.
- Sealing: Securely seal the edges before frying.
- Oil: Keep the frying temperature around 350°F (175°C).
- Batch size: Fry only a few at a time.
- Serving: These empanadas are best enjoyed hot and fresh.
Tips for Empanadas Fritas de Queso:
- Chill the cheese briefly before assembling if it is very soft.
- Use a firm melting cheese rather than an extremely watery cheese.
- Press out excess air before sealing the pastry.
- Avoid wetting the edges excessively because moisture can interfere with sealing.
- Test one empanada first to ensure the oil temperature is correct.
- Don’t overcrowd the frying pan.
- Use a wire rack to keep the pastry crisp after frying.
- Allow the empanadas to cool slightly before biting into the hot melted cheese.
FAQs for Empanadas Fritas de Queso:
Q: What are Empanadas Fritas de Queso?
They are traditional Chilean fried empanadas filled primarily with cheese. The pastry is sealed and deep-fried until golden and crisp.
Q: What cheese is best for these empanadas?
Mozzarella, Monterey Jack, Oaxaca cheese, or other firm melting cheeses work well. You can also combine cheeses to create a richer flavor.
Q: Why did the cheese leak out?
The empanada may have been overfilled, the edges may not have been sealed securely, or the cheese may have contained too much moisture.
Q: Can I use store-bought empanada dough?
Yes. Store-bought dough discs are a convenient alternative when you want to save preparation time.
Q: Can I bake these instead of frying?
Yes. Brush them with egg wash and bake at approximately 400°F (200°C) until golden brown. The texture will be different from traditionally fried empanadas.
Q: Can I add other ingredients?
Yes. You can add a small amount of oregano, green onion, roasted peppers, or cooked vegetables. Keep the filling relatively dry to prevent the pastry from opening.
Q: Can I freeze cheese empanadas?
Yes. Assemble the uncooked empanadas and freeze them in a single layer. Once frozen, transfer them to an airtight container or freezer bag.
Q: What should I serve with fried cheese empanadas?
Fresh Chilean Pebre is an excellent accompaniment. Salsa, hot sauce, avocado-based dips, and tomato relish also work well.
Conclusion:
Empanadas Fritas de Queso are a wonderfully simple yet irresistible Chilean treat. The combination of crisp, golden pastry and warm melted cheese makes them perfect for everything from afternoon snacks to parties and family gatherings.
For the best results, use a good melting cheese, avoid overfilling, seal the edges carefully, and maintain the frying oil at a steady temperature. Serve them fresh and warm alongside Chilean Pebre for a delicious taste of Chilean comfort food.