Empanada De Queso Cheese Pastries
Indulge in the savory goodness of Empanada De Queso Cheese Pastries, a delightful fusion of crisp, golden pastry and creamy cheese filling. This versatile recipe combines a buttery, flaky homemade dough with a rich combination of shredded mozzarella and queso fresco for a satisfying burst of flavor in every bite. Whether baked to perfection or fried to a crispy finish, these empanadas are the ultimate comfort food, perfect for snacks, appetizers, or party platters. With simple-to-follow steps and ingredients you likely already have, you'll transform humble pantry staples into a crowd-pleasing treat. Serve them warm for the ultimate cheese-lover’s experience!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 0.75 cups Unsalted butter
- 1 teaspoons Salt
- 0.5 cups Cold water
- 1.5 cups Shredded mozzarella cheese
- 1 cups Queso fresco
- 1 large Egg
- 1 tablespoons Milk (for egg wash)
- 2 cups Vegetable oil (if frying)
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Add the unsalted butter in small cubes and use your fingertips or a pastry cutter to combine until the mixture resembles coarse crumbs.
Slowly add the cold water, a tablespoon at a time, mixing until the dough comes together. Do not overwork the dough. Form it into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
In a medium bowl, mix together the shredded mozzarella and queso fresco to make the cheese filling. Set aside.
Preheat your oven to 375°F (190°C) if baking, or heat the vegetable oil in a deep pan to 350°F (175°C) if frying.
Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Use a round cutter (about 4-5 inches in diameter) to cut out circles of dough.
Place about 2 tablespoons of the cheese filling in the center of each dough circle. Fold the circle in half to form a half-moon shape and press the edges together. Use a fork to crimp and seal the edges tightly.
If baking, whisk the egg and milk together to create an egg wash. Brush the top of each empanada with the egg wash and place them onto a parchment-lined baking sheet.
Bake the empanadas for 18-20 minutes, or until they are golden brown.
If frying, carefully place the sealed empanadas into the hot oil in batches. Cook for about 2-3 minutes on each side, or until golden and crispy. Remove and drain on a plate lined with paper towels.
Allow the empanadas to cool slightly and serve warm. Enjoy their cheesy goodness!
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 325 mg | 14% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 0.1 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 152 mg | 12% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 37 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.
