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 |
3466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.0 g | 309% | |
| Saturated Fat | 140.8 g | 704% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 1071 mg | 357% | |
| Sodium | 5113 mg | 222% | |
| Total Carbohydrate | 204.1 g | 74% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 6.9 g | ||
| Protein | 127.6 g | 255% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 2683 mg | 206% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 566 mg | 12% | |
*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.
