Cheese Empanadas Recipe

Introduction

Cheese empanadas are a delicious, cheesy treat perfect for snacks or appetizers. With a flaky, buttery crust and a gooey cheese filling, they are sure to please any crowd.

Ingredients

• 3 cups all purpose flour
• 3/4 teaspoon salt
• 3/4 cup unsalted butter (cold and cubed)
• 1/3 cup ice cold water (plus more if needed)
• 1 cup mozzarella cheese (shredded)
• 3/4 cup cheddar cheese (shredded)
• 1 large egg (beaten for egg wash)

Instructions

1. Step 1: In a large bowl, mix the flour and salt together until combined.
2. Step 2: Add the cold, cubed butter to the flour mixture. Use a pastry blender or your hands to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Step 3: Gradually add the ice cold water, mixing until a dough forms. If the dough is dry, add 1 tablespoon more water at a time until it comes together.
4. Step 4: Wrap the dough in plastic wrap and refrigerate for 30 minutes to chill.
5. Step 5: In a separate bowl, mix together the shredded mozzarella and cheddar cheeses.
6. Step 6: Preheat the oven to 400°F (200°C). On a floured surface, roll out the dough to about 1/8-inch thickness.
7. Step 7: Cut out rounds from the dough using a 5-inch cutter.
8. Step 8: Place a spoonful of the cheese mixture on one half of each dough round. Moisten the edges with water, fold the dough over the filling, and press the edges to seal using a fork.
9. Step 9: Brush each empanada with the beaten egg to create a golden crust.
10. Step 10: Arrange the empanadas on a baking sheet and bake for 20 minutes or until they are golden brown and cooked through.

Tips & Variations

• For extra flavor, add finely chopped herbs like parsley or oregano to the cheese filling.
• If you prefer a spicier empanada, mix in some diced jalapeños or a pinch of chili powder with the cheese.
• Use a combination of your favorite melting cheeses for a unique taste.
• Make the dough ahead and freeze it for up to a month for quick baking later.

Storage

Store leftover empanadas in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F oven for 10 minutes to restore crispness. You can also freeze baked empanadas for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-shredded cheese for the filling?

Yes, pre-shredded cheese works fine, but shredding fresh cheese yourself often melts better and has a fresher flavor.

Can I bake empanadas without egg wash?

Yes, you can skip the egg wash, but the crust won’t have the same shiny golden finish. You can substitute with milk or cream for a lighter glaze.

Cheese Empanadas Recipe

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4.6 from 92 reviews

Delicious and crispy cheese empanadas made with a flaky homemade dough filled with a savory blend of mozzarella and cheddar cheese. These baked empanadas are perfect as a snack or appetizer and feature a golden, buttery crust encasing gooey, melted cheese.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 empanadas 1x
• Category: Snack
• Method: Baking
• Cuisine: Latin American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 3 cups all-purpose flour
• 3/4 teaspoon salt
• 3/4 cup unsalted butter, cold and cubed
• 1/3 cup ice cold water (plus more if needed)

Filling

• 1 cup mozzarella cheese, shredded
• 3/4 cup cheddar cheese, shredded

Egg Wash

• 1 large egg, beaten for egg wash

Instructions

1. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour and salt thoroughly to distribute the seasoning evenly throughout the dough.
2. Cut in Butter: Add the cold, cubed unsalted butter to the flour mixture. Use a pastry blender or your hands to cut the butter into the flour until the mixture has the texture of coarse crumbs, which helps create a flaky crust.
3. Form Dough: Gradually add the ice cold water a little at a time to the flour and butter mixture, mixing gently until a dough begins to form. Add more water, one tablespoon at a time, if the dough feels dry. Once the dough is cohesive, wrap it tightly in plastic wrap and refrigerate for 30 minutes to rest and chill.
4. Mix Cheese Filling: In a separate bowl, combine the shredded mozzarella and cheddar cheeses, mixing them evenly to ensure consistent flavor in every empanada.
5. Roll Dough: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough to approximately 1/8-inch thickness. Use a 5-inch round cutter to cut out circles from the dough.
6. Fill Empanadas: Spoon a generous amount of the cheese mixture onto one half of each dough circle. Moisten the edges of the dough with a little water to help seal, then fold the dough over the filling to form a semicircle. Press the edges firmly and crimp with a fork to seal completely.
7. Apply Egg Wash: Brush the top of each empanada with the beaten egg using a pastry brush to give them a beautiful golden color when baked.
8. Bake: Arrange the empanadas on a baking sheet lined with parchment paper, spacing them apart. Bake in the preheated oven for about 20 minutes or until they are puffed up and golden brown on top.

Notes

• Ensure the butter and water are cold to achieve a flaky, tender crust.
• You can substitute cheddar or mozzarella with other cheeses of your choice for different flavors.
• For extra flavor, consider adding herbs like oregano or finely chopped jalapeño to the cheese filling.
• If the edges do not stick well, use a bit more water to moisten before sealing.
• Empanadas can be made ahead and frozen; bake from frozen adding a few extra minutes to the baking time.

Keywords: cheese empanadas, baked empanadas, mozzarella empanadas, cheddar empanadas, snack recipes, Latin American food, easy empanadas