Cheese empanadas

Ingredients

• 500 gplain flour
• 100 gbutter (or lard)
• 2egg yolks
• 150–180 mlhot water (or milk)
• 1 teaspoonsugar
• 2 tablespoonsextra-virgin olive oil
• 10 g (or to taste)salt
• 400 ggrated cheese (mozzarella, Gruyère, Fontina, Emmental or another cheese)
• about 1 litrepeanut oil, for frying

Instructions

1. 1

   Prepare the dough

   Dissolve the salt in the warm water. Melt the butter in a bain-marie or microwave. Sift the flour into a bowl, keeping a little aside for dusting.

2. 2

   Mix the ingredients

   Make a well in the flour and add the melted, cooled butter and egg yolks. Beat with a fork, then gradually work in the flour. Add the olive oil and pour in the water slowly, stirring with a wooden spoon.

3. 3

   Check the dough

   The suggested amount of water is a guide, since flour absorbs liquid differently. Turn the dough out onto a floured work surface.

4. 4

   Knead and shape

   Knead by hand for about 10 minutes, until the dough is soft, smooth and even. Shape it into a ball and place it in an oiled bowl.

5. 5

   Chill the dough

   Cover the bowl with a cotton tea towel and refrigerate the dough for about 3 hours, until it has cooled.

6. 6

   Roll the dough

   Take the dough out of the fridge and leave it at room temperature for 15 minutes. Put it on a floured surface, knead it for a couple of minutes, then roll it out to about 2–3 mm thick.

7. 7

   Cut and fill

   Cut out circles about 10–12 cm in diameter using a pastry cutter or small plate. Put a spoonful of cheese in the centre of each circle, then dampen the pastry edges with a brush dipped in water.

8. 8

   Seal the parcels

   Fold each circle into a half-moon and press the edges together firmly to seal in the cheese.

9. 9

   Fry until golden

   Heat plenty of peanut oil in a frying pan. Once it reaches 170°C, fry a few empanadas at a time, turning them until golden.

10. 10

    Drain and serve

    Lift the empanadas out with a slotted spoon and drain them on kitchen paper. Leave them to rest for a few minutes, then serve while still warm.

What are cheese empanadas?

Empanadas are filled pastries found in Spain and across Latin America, with many regional versions and fillings. These are shaped as half-moons and filled with grated cheese.

A simple cheese filling lets the crisp pastry do its part, while the dough’s fridge rest makes it easier to roll and shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 800 calories, 23g protein, 62g carbs, 49g fat.

The flour provides most of the carbohydrates, while the butter, olive oil, cheese and frying oil contribute much of the fat. Cheese and egg yolks provide protein, with the cheese and added salt contributing much of the sodium. Pair an empanada portion with a fresh salad or vegetables for a more balanced plate.

Choosing the cheese

Melting cheese: mozzarella, Gruyère, Fontina and Emmental are all suggested options. Grate the cheese so it is easy to portion and less likely to poke through the pastry.

A blend: combining cheeses is also an option, as long as the total amount remains 400 g.

Getting the dough right

Add the liquid gradually: flour absorption varies, so the dough may need more or less of the stated 150–180 ml. Stop when it comes together into a soft dough rather than adding all the liquid automatically.

Knead thoroughly: about 10 minutes of working helps create a smooth, even dough. Chill it for about 3 hours, then let it stand for 15 minutes before rolling.

Rolling and sealing

Even thickness: roll the pastry to 2–3 mm so it cooks through while becoming crisp. Cut circles about 10–12 cm across.

Firm edges: keep the spoonful of cheese in the centre and moisten the rim with water. Press the folded edges together carefully so the filling stays inside during frying.

Frying to a golden finish

Oil temperature: heat the peanut oil to 170°C before frying. Fry only a few empanadas at a time, turning them until evenly golden.

Draining: lift them out with a slotted spoon and set them on kitchen paper. Give them a few minutes to rest before serving, as the filling will be hot.

How to serve them

Serve the empanadas warm as a starter, a substantial aperitif accompaniment or a snack. Their crisp pastry and rich cheese filling work well with a fresh salad or sliced vegetables.

Because they are fried and cheese-filled, a lighter, fresh side helps balance the plate without competing with the filling.

Recipe notes & tips

• Keep a little flour aside for dusting the work surface and rolling the dough.
• Let the melted butter cool before adding it to the egg yolks.
• Add the water in stages, since the dough may not need the full amount.
• Use a pastry brush to dampen the edges evenly before sealing.
• Fry in small batches so the empanadas can be turned without crowding the pan.
• Drain the fried pastries on kitchen paper before serving.

Variations

• Use lard: replace the butter with the stated alternative for a different dough.
• Choose another cheese: use a different grated cheese while keeping the total at 400 g.
• Try a blend: combine two or more of the suggested cheeses for a mixed filling.
• Use milk: replace the hot water with the alternative listed for the dough.
• Adjust the salt: use less than 10 g if your chosen cheese is particularly salty.

Common mistakes to avoid

• Adding all the water at once: flour absorbs liquid differently, so pour it in gradually and stop when the dough comes together.
• Using hot melted butter: let it cool before mixing it with the egg yolks.
• Rolling too thick: aim for 2–3 mm so the pastry cooks through evenly.
• Overfilling the circles: use a spoonful of cheese and keep it centred so the edges can seal.
• Leaving the edges unsealed: dampen them with water and press firmly to help prevent cheese escaping.
• Frying before the oil reaches 170°C: check the temperature first so the empanadas can brown as directed.

How to store

Store cooled empanadas in an airtight container in the fridge and eat within 2 days. Reheat in an oven until hot and crisp; they may lose some crispness if reheated in a microwave.

Frequently asked questions