A great dough for these easy empanadas.
- 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
- Make a brine with milk, water, and salt, stir until the salt is completely dissolved.
- 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.
- Add the butter and work a little more in the same way, at this point you will only have crumbs, not a dough yet.
- 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.
- Preheat the oven to 350F or 180C or the oil to fry at 350F or 180C too.
- Separate the dough into 20 portions or 30 and cover with a damp cloth.
- 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.
- 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.
- Brush with an egg beaten before taking to the oven. Do not brush if frying.
- 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.
- Or fry on one side and then the other, it’s fast, about 2 minutes per side.
- Serve hot. To reheat put the empanadas in the oven at the same temperature for 15 minutes.
Keywords: Chilean Cheese Empanadas