Empanadas Fritas de Queso recipe

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Ingredients

3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons lard
1 cup whole milk
1 egg, well beaten
1 cup queso chanco (or Swiss cheese or Havarti), cut into 1/2-inch cubes

Nutrition Info

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
servingSize: -
sodium: 286.7 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Preheat oven to 375 degrees F (190 degrees C).

  3. 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.

  4. Bake in preheated oven until golden-brown, about 20 minutes.

  5. 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.

Recipe Yield

16 empanadas

Recipe Note

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.

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