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Chilean Cheese Empanadas

Chilean Cheese Empanadas

  • Author: Pilar Hernandez
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour and 30 minutes
  • Yield: 30 1x
  • Category: Appetizer
  • Method: Oven-baked
  • Cuisine: Chilean

Description

A great dough for these easy empanadas.


Ingredients

Units Scale
  • 1 cup of cold milk
  • 1 cup of hot water
  • 1 tablespoon of fine salt
  • 1 kilo of all-purpose flour
  • 2 whole eggs
  • 180 grams of warm shortening or melted lard or butter
  • 1 pound of Havarti cheese or any cheese that melts well in pieces 4 cm x 1 cm

Instructions

  1. Make a brine with milk, water, and salt, stir until the salt is completely dissolved.
    Ingredients for empanada dough
  2. In a large bowl put all the flour, add the eggs, incorporate stirring with a wooden spoon or with a fork or with the tips of the fingers. You want to obtain sand of different thicknesses.
    Egg yolks on dried ingredients
  3. Add the butter and work a little more in the same way, at this point you will only have crumbs, not a dough yet.
    Dried ingredients for empanadas
  4. Continue working the dough while adding the brine until you obtain a soft and elastic dough. This will take about 10 minutes of kneading by hand. If you need more moisture, to form a dough, keep adding water or milk without salt.
    Empanada doughEmpanada dough
  5. Preheat the oven to 350F or 180C or the oil to fry at 350F or 180C too.
  6. Separate the dough into 20 portions or 30 and cover with a damp cloth.
    Dividing the dough
  7. Work each portion individually, roll into a thin dough (3 mm.), cut into a circle. I do not recommend extending half of the dough and cutting several circles at once, because there are going to be a lot of dough left and each time you re-roll it gets harder. With this method, they make sure that their empanadas are pretty since the dough will have sufficient flexibility.
    rolling of the dough
  8. Place a piece of cheese on one side of the circle. Close the edge with milk, press firmly and make the folds or close using a fork.
    Cheese on dough
  9. Brush with an egg beaten before taking to the oven. Do not brush if frying.
    Egg battencheese empanadas for oven
  10. Bake for 30-35 minutes until they are golden, watch them during cooking if they are puffy, bury a toothpick to deflate them, so they do not open.
  11. Or fry on one side and then the other, it’s fast, about 2 minutes per side.
    frying empanadas
  12. Serve hot. To reheat put the empanadas in the oven at the same temperature for 15 minutes.
    Fried Cheese Empanadas Chilean Cheese Empanadas

Keywords: Chilean Cheese Empanadas