Empanadas Con Queso
Treat your taste buds to the irresistible delight of **Empanadas Con Queso**—a cheesy, golden pocket of happiness that's perfect for any occasion! Featuring a flaky, homemade dough made with all-purpose flour and buttery goodness, these empanadas are filled with a luscious combination of shredded mozzarella and crumbled queso fresco, creating the perfect balance of creamy and salty flavors. Whether baked to golden perfection or fried for that extra crispy bite, these empanadas are a crowd-pleaser that pairs wonderfully with your favorite dipping sauces. Ready in under an hour, this recipe makes 12 servings, making it ideal for parties, snacks, or satisfying a serious cheese craving. Perfect your technique with easy-to-follow steps and enjoy this classic Latin American treat fresh from your kitchen!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 cup Unsalted butter (cold, cubed)
- 1 teaspoon Salt
- 0.5 cup Cold water
- 1 large Egg (beaten, for egg wash)
- 1.5 cups Shredded mozzarella cheese
- 0.5 cup Queso fresco (crumbled)
- 4 cups Vegetable oil (for frying, if frying method is used)
Instructions
In a large mixing bowl, combine the all-purpose flour and salt.
Add the cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
Gradually add the cold water to the flour mixture, 1 tablespoon at a time, mixing until a dough forms. The dough should be smooth but not sticky.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to rest.
While the dough is chilling, prepare the cheese filling. In a medium bowl, mix the shredded mozzarella cheese and crumbled queso fresco. Set aside.
Preheat your oven to 375°F (190°C) if baking, or heat the vegetable oil in a deep skillet to 350°F (175°C) if frying.
Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface to about 1/8 inch thick.
Use a round cutter (approximately 4-6 inches in diameter) to cut out circles of dough.
Place about 2 tablespoons of the cheese mixture in the center of each dough circle.
Fold the dough over the filling to form a half-moon shape. Press the edges firmly to seal. Use the tines of a fork to crimp the edges for a decorative seal.
Brush the tops of the empanadas with the beaten egg (if baking).
For baking: Place the empanadas on a parchment-lined baking sheet and bake in the preheated oven for 18-20 minutes, or until golden brown.
For frying: Carefully fry the empanadas in the hot oil for about 2-3 minutes per side, or until golden brown. Remove and drain on a plate lined with paper towels.
Serve warm and enjoy your delicious Empanadas Con Queso!
Nutrition Facts
Calories |
11016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1112.4 g | 1426% | |
| Saturated Fat | 236.3 g | 1182% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 4462 mg | 194% | |
| Total Carbohydrate | 239.7 g | 87% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 5.2 g | ||
| Protein | 102.0 g | 204% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1950 mg | 150% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 501 mg | 11% | |
*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.
