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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/cheese-empanadas-recipe/