How to Make Cheese Empanadas (Without Breaking a Sweat!)

Cheese empanadas are a delicious dinner option – especially when you’re seeking a no-meat meal!

These cheese empanadas take me back to my roots.

With my Filipino heritage, empanadas were a regular in my household.

I always loved my mother’s empanadas. Growing up, she would make two batches: one filled with beef, peas and raisins and the other, sans raisins (for my brother and dad). The sweet and salty combination of the raisin version consistently pleased my palette. It was always such a treat when she made them.

Years down the line, I met Joe, who is of Swiss and Bolivian descent. His mother, being born and raised in Bolivia, also has her rendition of empanadas. When we first started dating, Joe and I loved that both of our moms were empanada experts. We would often joke that we should have them go head-to-head, “Iron Chef” style, and have them each whip up a batch of their respective recipes.

If there is anything I always have in my kitchen, it’s flour and cheese. On a rainy Sunday, I was feeling a little uninspired for dinner. Then, I thought, “Why not cheese empanadas?” It was a great way to have a no-meat meal for once (Joe is a total carnivore).

And so, I whipped up my very own batch of cheese empanadas. Raising a multicultural family, I think it’s so important to continue all the traditions within our diverse roots.

How to Make Cheese Empanadas

For the dough, you’ll need:

• Flour
• Baking powder
• Sugar
• Salt
• Shortening
• Eggs
• Chicken Stock

For the filling, all it takes is:

• Cheddar Cheese
• Parmesan Cheese

Step 1: Sift the Dry Ingredients

In a large bowl, sift together flour, baking powder, sugar and salt. If you don’t have a sifter, you can always place all the dry ingredients in the same bowl and use a whisk to get them well-combined.

Step 2: Cut-in the Shortening

Using a pastry cutter, cut the shortening into the bowl of dry ingredients. You’ll want to continue cutting until the mixture looks crumbly and well-combined.

Step 3: Add the Egg and Chicken Stock

Add egg and chicken stock and mix thoroughly.

Step 4: Create a Doughball

Pour the dough mixture onto a clean working surface, lightly floured, and knead until a doughball forms.

Step 5: Chill Out!

Wrap the dough in plastic and chill in the refrigerator for a half hour.

Step 6: Cheese it Up!

Mix cheddar cheese and parmesan cheese in a small bowl and set aside.

Step 7: Roll, Roll, Roll

Remove the chilled dough from the fridge and spread flour evenly on a working surface. Use a rolling pin to roll the dough so that it’s about ¼ of an inch thick.

Step 8: Cut the Circles

Use a circular cookie cutter, about 3-4 inches in diameter and cut 12-15 circles out of your dough.

Step 9: Assembly Time!

Place the dough cut-outs on a lined baking sheet. Fill each one with cheese mixture, right in the center. Fold over and seal using a fork.

Step 10: Bake!

Bake in a preheated oven, 350 degrees F for about 20 to 25 minutes.

A few tips:

• Be sure to roll out your dough as much as you can. Thick empanadas tend to taste try and are too flaky.
• Have fun with your cheese combos! I used cheddar and parmesan because that’s what I had in my fridge. However, any type of hard cheese could work for this recipe.
• If you don’t have a cookie cutter that size, you can always use a bowl or glass to form your dough cut-outs.

Have you ever had cheese empanadas? Would you be willing to make these for your family?

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