Cheese Empanada
Cheese Empanadas are the ultimate golden pastry pockets packed with indulgent, gooey cheese filling that will satisfy your cravings. This recipe combines a buttery, flaky homemade crust with a luscious blend of mozzarella, cheddar, and cream cheese, creating the perfect combination of textures and flavors. Featuring a smooth egg wash for a crisp, golden-brown finish, these empanadas make for an irresistible appetizer, snack, or party treat. With simple ingredients and easy-to-follow steps, they’re perfect for both beginner and experienced bakers alike. Serve them warm or at room temperature, and watch as these cheesy delights vanish in minutes! Keywords: Cheese Empanada recipe, homemade empanadas, cheesy appetizer, golden pastry, snack ideas.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 stick unsalted butter
- 1 teaspoon salt
- 1 cup cold water
- 1.5 cups shredded mozzarella cheese
- 1.5 cups shredded cheddar cheese
- 4 ounces cream cheese
- 1 large egg
- 1 large egg yolk
- 2 tablespoons milk
Instructions
In a large bowl, combine flour and salt. Cut the unsalted butter into small pieces and use your fingers or a pastry cutter to mix it into the flour until it resembles coarse crumbs.
Gradually add cold water, a tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
In a medium bowl, combine mozzarella cheese, cheddar cheese, and cream cheese. Blend thoroughly using a fork until smooth and well mixed.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Retrieve the dough from the refrigerator and roll it out on a floured surface to about 1/8 inch thick.
Using a round cutter or the rim of a glass, cut out circles of about 4 inches in diameter.
Place a tablespoon of the cheese mixture in the center of each dough circle.
Beat the large egg with a tablespoon of water to make an egg wash. Brush the edges of the dough circles with this egg wash.
Fold each circle in half to form a semicircle, enclosing the filling. Press the edges with a fork to seal tightly.
Place the empanadas on the prepared baking sheet.
Beat the egg yolk with 2 tablespoons of milk and brush this mixture over the tops of the empanadas for a golden finish.
Bake in the preheated oven for 18-20 minutes, or until golden brown.
Allow to cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 388 mg | 17% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.6 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 223 mg | 17% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 41 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
