«

»

Empanadas Fritas de Queso – Fried Cheese Empanadas

These fried empanadas are filled only with melted cheese, and are quick and easy to make. Experiment with the filling – some people like to add a little bit of chopped onion or use a variety of cheeses. You can also bake these empanadas with good results.

 

Empanadas Fritas de Queso - Fried Cheese Empanadas
These fried empanadas are filled only with melted cheese, and are quick and easy to make. Experiment with the filling - some people like to add a little bit of chopped onion or use a variety of cheeses. You can also bake these empanadas with good results.
Author:
Cuisine: Chilean
Recipe type: Empanadas
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 cups flour
  • 2 tablespoons vegetable shortening or lard, softened
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon sugar
  • ¾ cup milk
  • ½ cup water
  • 450 g mozzarella, or other meltable cheese
  • vegetable oil, for frying
Instructions
  1. Whisk together the flour, salt, baking soda, baking powder, and sugar in a large bowl.
  2. Gently mix the vegetable shortening into the flour.
  3. Place the milk and water in a saucepan and heat until almost boiling. Stir the hot liquid into the four mixture. Add more water (1 tablespoon at a time) if mixture seems to dry and crumbly, or add more flour if mixture is too wet and sticky.
  4. Knead dough gently until well mixed and homogenous. Divide dough into 16 portions, and roll each piece into a ball. Let dough rest for 5 minutes.
  5. Grate or finely chop cheese.
  6. Roll each ball of dough into a 15 - 17 cm diameter circle. Place one ounce of cheese in the centre of each dough circle.
  7. Fold dough in half over the cheese to form a semicircle. Press down firmly along edges to seal. Roll edge inward over itself and press down again to seal. Crimp edge decoratively with fork, pressing to seal.
  8. Heat several centimetres of vegetable oil to 175°C in a deep sided skillet, pot, or deep fat fryer. Fry empanadas in batches, turning at least once, until golden brown. Drain empanadas on paper towels.
  9. Empanadas can be kept warm in a 90°C oven for up to 1 hour before serving. Serve warm.
 

Comments and Feedback

Be the First to Comment!

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
Latest posts
 
Baby Bok Choy Slaw Apricot Custard Slice Shrimp DeJonghe Chicken Vesuvio Tomato Feta and Sweetcorn Salad Capsicum and Cucumber SaladCapsicum and Cucumber Salad Lemon Pepper Seasoning Blend Hard-boiled Eggs in Coconut Milk Grilled Sage Chicken with Pepperonata
 
Top 10 Recipes
 
Chicken Parmigiana KFC Pepper Mayo Clamato Juice Outback Steakhouses Steak Seasoning How to Make Basic Fritter Batter The-Aussie-Egg-And-Bacon-Pizza
 
Upcoming Events
 
Macadamia nuts Cheese Pizza Baklava Brazilian-Cheese-Bread Apple Dumpling
 
Food & Health
 
superfood Fish and Shellfish Poisoning Fish and Shellfish Poisoning Rockmelon Mercury in Fish
 
follow on Facebook
 
Follow Our Cook
 
 
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie