Spanish Cheese Empanada Recipe

Ingredients

• 1 kg (8 cups)flour
• 120 g (1/2 cup)butter
• 240 ml (1 cup)milk
• 240 ml (1 cup)water
• 500 gmozzarella
• 1 teaspoonsalt
• 1 teaspoonsugar
• As neededoil for frying (omit if baking)

Instructions

1. 1

   Mix flour and butter

   Put the flour in a bowl, add the butter and rub or mix them together with your hands.

2. 2

   Add milk and seasoning

   Mix in the salt, sugar and milk.

3. 3

   Form the dough

   Add the water gradually, mixing as you go, until a dough forms. Avoid adding it all at once so the dough does not become watery.

4. 4

   Knead until smooth

   Transfer the dough to the worktop and knead until it has a smooth texture.

5. 5

   Rest the dough

   Cover the dough and leave it at room temperature for 30 minutes.

6. 6

   Roll out the dough

   Use a rolling pin to roll the dough to about 0.5 cm thick.

7. 7

   Cut dough circles

   Cut circles about 10 cm across, using a large cutter, a glass or another suitable item.

8. 8

   Fill and fold

   Place a cube of cheese in the centre of each circle and fold the dough over to make a half-moon shape.

9. 9

   Seal the edges

   Press the edges together with a fork to close each empanada.

10. 10

    Cook until golden

    Either fry the empanadas in oil until golden on both sides or bake them in the oven until golden.

11. 11

    Drain the empanadas

    If frying, transfer the empanadas to kitchen paper to absorb excess oil.

12. 12

    Serve warm

    Serve the empanadas while warm.

What are cheese empanadas?

Empanadas are filled parcels of dough found in many food traditions, including Spain and across Latin America. Their fillings and doughs vary from place to place, but the folded shape makes them easy to hold and serve.

This version keeps the filling simple: mozzarella inside a homemade dough enriched with butter and milk. The mild cheese melts as the pastry cooks, giving the empanadas a soft, stretchy centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 912 calories, 25g protein, 131g carbs, 31g fat.

The flour supplies most of the carbohydrates, while butter and frying oil contribute much of the fat; mozzarella provides protein as well as some fat. Pair an empanada portion with salad or vegetables to add freshness and balance the plate.

A dough that needs gradual water

Water: add it little by little rather than pouring in the full amount at once. Flour can absorb liquid differently, and a gradual addition makes it easier to stop when the dough comes together.

Kneading: work the dough until smooth, then give it the stated 30-minute rest at room temperature. This makes it easier to roll out and shape.

Rolling and shaping

Thickness: roll the dough to about 0.5 cm, as directed. Keeping the circles roughly 10 cm across gives you space for the filling and for sealing the edge.

Filling: use a cube of mozzarella in the centre of each circle, leaving a clear border. Fold the dough into a half-moon and press the edges together firmly with a fork.

Frying or baking

Frying: cook the empanadas in oil until golden on both sides, then drain them on kitchen paper. Avoid handling them roughly while they cook, so the sealed edges stay intact.

Baking: the recipe also gives baking as an option and says to cook until golden. It does not specify an oven temperature or baking time, so use the appearance of the pastry as the cue.

Cheese and texture

Mozzarella: cut it into cubes so it can be placed neatly in the middle of each dough circle. A cube also helps keep the filling contained while you fold and seal the pastry.

Doneness: look for a golden surface and a securely closed seam. Serve the empanadas warm, when the cheese is soft and melted.

Serving ideas

These empanadas are rich enough to serve as a snack or part of a meal. Pair them with a crisp green salad or sliced tomatoes for a fresh contrast.

If serving them as a main, add a vegetable side and serve the empanadas warm. Allow a short pause after cooking so the melted cheese is not piping hot when you bite into it.

Recipe notes & tips

• Add the water gradually and stop when the dough comes together rather than making it wet.
• Cover the dough during its 30-minute rest so the surface does not dry out.
• Use a glass or cutter to make circles about 10 cm across.
• Keep the cheese in the centre of each circle and leave room around the edge for sealing.
• Press around the full edge with a fork to help keep the filling inside.
• If frying, drain the cooked empanadas on kitchen paper before serving.

Variations

• Use another melting cheese: replace the mozzarella with a cheese that softens well when heated.
• Add herbs: mix a little chopped parsley or oregano with the cheese for a savoury variation.
• Add vegetables: include a small amount of cooked, cooled filling alongside the cheese.
• Bake the batch: choose the oven method instead of frying and cook until the pastry is golden.
• Make smaller empanadas: cut smaller circles and use less cheese in each so they are easier to serve as bites.

Common mistakes to avoid

• Adding all the water at once: the dough may become watery, so incorporate it gradually.
• Skipping the rest: the dough can be harder to roll, so leave it covered at room temperature for 30 minutes.
• Rolling too thick: the pastry can overwhelm the filling, so aim for about 0.5 cm.
• Overfilling: cheese can escape through the seam, so place a cube in the centre and leave a border.
• Leaving the edges loose: the empanada may open during cooking, so press the seam firmly with a fork.
• Serving straight from the heat: the filling will be very hot, so let the empanadas cool briefly before eating.

How to store

Cool leftovers and store them in a covered container in the fridge for up to 3 days. Reheat in an oven until hot throughout; fried empanadas may lose some crispness after storage.

Frequently asked questions