Empanadas Fritas de Queso
Empanadas Fritas de Queso are traditional Chilean fried cheese pastries.A tender homemade dough surrounds a rich, melty cheese filling.The empanadas are sealed carefully before being fried until golden.Their crisp exterior contrasts beautifully with the warm cheese inside.They make excellent appetizers, snacks, party foods, or light meals.Serve them immediately with Pebre, salsa, or your favorite dipping sauce.
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.