Cheese Empanadas
Recipes
1 min read
Ingredients
Empanada Dough:
| 500 | gr | Bakers flour |
|---|---|---|
| 1 | tsp | Salt |
| 1/2 | tsp | Baking powder |
| 1/2 | tsp | Baking soda |
| 1 | tbsp | Sugar |
| 2 | tbsp | Anchor unsalted butter |
| 200 | ml | Anchor Full cream milk |
| 125 | ml | Water |
| 1 | tbsp | White wine vinegar |
| 100 | gr | Valumetric grated cheese OR Mainland Tasty Grated cheese |
| Vegetable oil, for frying |
Building your Empanada (per each):
| 1 | portion | Rolled Empanada Dough circle |
|---|---|---|
| 250 | gr | Egg wash |
| 30 | gr | Valumetric grated cheese or Mainland Tasty grated cheese |
| 50 | gr | Filling of your choice |
| Oil for deep frying | ||
| Salt, to season |
Method
Empanada Dough:
- In a large bowl, whisk together the flour, salt, baking powder,baking soda, and sugar.
- Gently mix the butter 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, alternatively add more flour if the mixture is too wet and sticky.
- Knead dough gently until well mixed – do not overwork the dough.
- Divide dough into 18 portions and roll each piece into a ball. Let the dough rest for 5 minutes, then roll each ball of dough into a 6–7 inch circle.
Building your Empanada (per each):
- Place 30g of cheese & 50g filling in the centre of each dough circle.
- Fold the dough in half over the filling to form a semicircle.
- Press down firmly along edges to seal, pinch and fold edges.
- Deep fry at 170°C until golden brown, or oven bake at 200°C for 12–15 minutes until golden brown and crispy.
- Serve with side of Coriander Cream dipping sauce.
