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Fried Cheese Empanadas

OfRecipes

In Chile and Argentina, these hand pies are quite small. And they are filled with a creamy melted mozzarella cheese and deep-fried to perfection. Fried dough filled with melted cheese is always a good idea. Of course, we all know that anything with cheese is always a crowd pleaser.

  3.2 Rating

PREP TIME

0 mins

COOK TIME

0 mins

COURSE

Pizza & Pastry Recipes ,

Savory Recipes ,

CUISINE

South American Food Recipes

SERVINGS

16 pieces

CALORIES

not defined

INGREDIENTS

  • 2 cups

    all-purpose flour
  • 2 tbsp

    lard, at room temperature
  • 1 tsp

     salt
  • 0.5 tsp

     baking soda
  • 0.5 tsp

    baking powder
  • 1 tsp

    sugar
  • 0.75 cup

    fresh milk
  • 0.5 cup

    water
  • 500 g

    fresh mozzarella cheese, grated

  • Oil (for frying)

INSTRUCTIONS

    1. In a large bowl, combine salt, flour, baking powder, baking soda and sugar. Whisk together until combined.
    2. Add softened lard gently into the flour mixture. Set aside.
    3. Meanwhile, combine milk and water into a small saucepan and heat until almost boiling.
    4. Pour hot liquid into the flour mixture and knead gently.
    5. Add a tablespoon of water if the dough is crumbly and dry. If the dough seems sticky, add a bit more flour or as needed.
    6. Divide dough into 16 pieces and roll into balls. Let the dough rest for 5 minutes, covered with a clean towel.
    7. Flatten each dough ball with your hand.
    8. Divide grated cheese into 16 parts and place each portion into the center of each dough balls.
    9. Fold dough balls in half to form a semi-circle, pressing the edges with a fork to seal it.
    10. Heat enough oil in a deep fryer or wok.
    11. Fry empanadas in small batches, turning once during cooking time until both sides are golden brown.
    12. Drain on paper towels.
    13. Serve empanadas warm with a cup of hot black coffee.

NOTES

    1. You can use softened butter in place of lard.
    2. Add a tablespoon of water if the dough is crumbly and dry. If the dough seems sticky, add a bit more flour or as needed.
    3. To make it look neater, old dough balls in half to form a semi-circle, pressing the edges, then roll the edges inwards, crimping the edges while pressing down with a fork to seal.

KEYWORD

not defined

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