CHILEAN-STYLE CHEESE EMPANADAS (FRITAS DE QUESO)
Steps:
- Gather the ingredients.
- In a large bowl, whisk together the flour, salt, baking powder, baking soda, and sugar.
- Gently mix the vegetable shortening into the flour.
- Place the milk and water in a saucepan and heat until almost boiling.
- Stir the hot liquid into the flour mixture. Add more water (1 tablespoon at a time) if the mixture seems too dry and crumbly, or add more flour if the mixture is too wet and sticky.
- Knead dough gently until well mixed and homogenous.
- Divide dough into 16 portions, and roll each piece into a ball. Let the dough rest for 5 minutes.
- Grate or finely chop cheese.
- Roll each ball of dough into a 6- to 7-inch circle.
- Place 1 ounce of cheese in the center of each dough circle.
- Fold the dough in half over the cheese to form a semicircle.
- Press down firmly along edges to seal.
- Roll the edge inward over itself and press down again to seal.
- Crimp edge decoratively with a fork, pressing to seal.
- In a deep-sided skillet, pot, or deep-fat fryer, heat several inches of vegetable oil to 350 F. Fry empanadas in batches, turning at least once, until golden brown.
- Drain empanadas on paper towels.
- Empanadas can be kept warm in a 200 F oven for up to 1 hour before serving. Serve warm.
Nutrition Facts : Calories 492 kcal, Carbohydrate 28 g, Cholesterol 48 mg, Fiber 1 g, Protein 17 g, SaturatedFat 10 g, Sodium 634 mg, Sugar 3 g, Fat 35 g, ServingSize 16 empanadas (8 servings), UnsaturatedFat 0 g
EMPANADAS FRITAS DE QUESO
These empanadas use queso chanco, but a good substitute is a mixture of Swiss and Havarti. I usually bake mine, but they are really good fried. I serve these with a chile-Chile sauce.
Provided by damasio
Categories Appetizers and Snacks Pastries
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Sift the flour, baking powder, and salt into a large mixing bowl. Combine the lard and milk in a saucepan, and heat until the milk is hot. Pour the hot milk into the flour mixture, and stir until a dough forms. Turn out onto a floured surface, and knead until smooth and elastic. Cover, and allow to rest for 15 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Roll the dough out on a floured surface 1/4-inch thick. Cut into 4-inch rounds. Brush the outer edges of each circle with beaten egg, and fill with a small mound of cheese. Fold each circle in half to form a half-moon; press the edges with your fingers or a fork to seal. Place the empanadas onto a parchment paper-lined baking sheet. Brush the tops with remaining egg.
- Bake in preheated oven until golden-brown, about 20 minutes.
- Alternatively, the empanadas may be deep fried in 375 degrees F (190 degrees C) oil. If deep frying, do not brush the outsides of the empanadas with egg. Drain on paper towels.
Nutrition Facts : Calories 342.9 calories, Carbohydrate 39 g, Cholesterol 57.4 mg, Fat 13.8 g, Fiber 1.3 g, Protein 14.8 g, SaturatedFat 7.5 g, Sodium 286.7 mg, Sugar 2 g
CUBAN CHEESE TURNOVERS (EMPANADA DE QUESO)
Make and share this Cuban Cheese Turnovers (Empanada De Queso) recipe from Food.com.
Provided by sheepdoc
Categories Cheese
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine flour and salt in a large bowl.
- Cut in 1/2 lb butter with pastry blender.
- Add one egg and vinegar.
- Slowly add water, as needed, mixing to form the dough.
- Turn dough out onto plastic wrap and knead until smooth, only a few seconds. Wrap well and chill 30 minutes.
- Saute onion in 2 T butter.
- Add spinach over medium heat.
- Cool, then combine with cheese, hazelnuts, and raisins.
- On lightly floured surface, roll half the chilled dough to 1/8" thick.
- Cut out 3" circles.
- Spoon 1 T filling into the center of each circle.
- Make egg wash with beaten egg and 2 T water.
- Brush egg wash around edges.Fold up edges forming a pouch, and seal.
- Refrigerate the empanadas on greased parchment paper for at least 30 minutes.
- Preheat oven to 375 degrees.
- Brush the empanadas with egg wash.
- Bake until golden brown, about 25 minutes.
EMPANADA DE QUESO (CHEESE PASTRIES)
Another wonderful appetizer from Latin American Cooking - Delisious!! Almost addictive. (1 hour chill time not in cook time)
Provided by Derf2440
Categories Savory Pies
Time 45m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Combine the flour with the salt, sugar and baking powder in a bowl.
- Add the butter and cut into the flour with a pastry blender or 2 knives.
- Beat the egg yolks lightly and combine with the milk.
- Stir into the flour to form a soft dough.
- Wrap in waxed paper and chill for 1 hour.
- Beat the egg whites and fold in the grated cheese and chili powder.
- Roll out the dough as thinly as possible on a floured board.
- Cut the dough into 48 circles with a glass.
- Place 1/3 tablespoon of the cheese mixture on half of the circles and cover with the remaining circles.
- Moisten the edges with a little water and press together.
- Arrange the pastries on a baking sheet and bake in a preheated 375f degree oven for 15 minutes.
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- Add the butter and work a little more in the same way, at this point you will only have crumbs, not a dough yet.
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