Cheese empanadas are a delicious dinner option – especially when you’re seeking a no-meat meal! These are easy to make with ingredients you already have in your pantry.
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There are a lot of different ways to make empanadas. The differences can be found in the way the crust is made, the way it is folded, and even the fillings.
Since they are such a popular dish, I wanted to make an easy recipe that anyone can make. I only filled them with cheese, which gives you lots of room for creativity
Keep reading and learn how easy these empanadas are to make so you can make some for lunch, dinner, or your next party.
How To Make Cheese Empenadas
This is a very simple recipe that you can change and make your own without any effort.
Kitchen Tools Needed:
- Cheddar Cheese
- Parmesan Cheese
Cheese Empenada Tips
All the exact steps are in the printable recipe card at the bottom of this post. Here are some additional tips and photos of the process.
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.
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.
Chill the Dough
Wrap the dough in plastic and chill in the refrigerator for a half-hour. This is a very important step because it makes the empanada dough easier to manipulate and work with.
Roll Out The Dough
Remove the chilled dough from the fridge and spread the 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.
Assemble the Empenadas
Bake the Empenadas
Bake in a preheated oven, 350 degrees F for about 20 to 25 minutes.
- 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.
- Large bowl
- Rolling Pin
- Circular Cookie Cutter
- 3 cups flour
- 1 tbsp baking powder
- 2 tsp sugar
- Pinch salt
- 1/2 cup shortening
- 1 egg
- 3/4 cup chicken stock
- 2 cups shredded cheddar cheese
- 1 cup parmesan cheese finely grated
- Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
- 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.
- Add egg and chicken stock and mix thoroughly.
- Pour the dough mixture onto a clean working surface, lightly floured, and knead until a doughball forms.
- Wrap the dough in plastic and chill in the refrigerator for a half hour.
- Mix cheddar cheese and parmesan cheese in a small bowl and set aside.
- 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.
- Use a circular cookie cutter, about 3-4 inches in diameter and cut 12-15 circles out of your dough.
- 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.
- Bake for 20-25 minutes
Have you ever had cheese empanadas? Would you be willing to make these for your family?
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