Cheese Empanadas


1 min read

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
Empanada Dough:
  1. In a large bowl, whisk together the flour, salt, baking powder,baking soda, and sugar.
  2. Gently mix the butter into the flour.
  3. Place the milk and water in a saucepan and heat until almost boiling.
  4. 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.
  5. Knead dough gently until well mixed – do not overwork the dough.
  6. 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):
  1. Place 30g of cheese & 50g  filling in the centre of each dough circle.
  2. Fold the dough in half over the filling to form a semicircle.
  3. Press down firmly along edges to seal,  pinch and fold edges.
  4. Deep fry at 170°C until golden brown, or oven bake at 200°C for 12–15 minutes until golden brown and crispy.
  5. Serve with side of Coriander Cream dipping sauce.


Related Products

Find the ingredients to make Cheese Empanadas today!