Cheese empanadas are much more than folded dough; they are the most famous portable dish in Chile.
They have their roots in the country's traditional cuisine, where cheese is a highly valued ingredient.
The preparation process is a blend of technique and tradition, where the dough must be handled skillfully to achieve the characteristic flavor and texture.
We hope you enjoy this recipe as much as we do. Bon appétit!
Cheese Empanadas
Ingredients
1 ½ cup of Flour
1 ½ tablespoon of Unmelted lard
1 teaspoon of Salt
½ cup of Warm water
½ cup of Warm milk
¼ kilogram of Cheese
Enough oil for frying
Preparation
Step 1 : Cut the cheese into small cubes, chunks, or strips (if desired, you can grate the cheese for better distribution during filling and for faster melting when frying).
Step 2 : Mix the water, milk, and salt; stir to make a brine. Melt the lard.
Step 3 : Place the flour on a work surface, forming a mound. Add the melted lard and the brine gradually, mixing carefully until a soft, smooth dough forms.
Step 4 : Knead the dough just enough to get a good consistency. Cover the dough with a cloth to prevent it from drying out.
Step 5 : Divide the dough into balls about the size of ping-pong balls, and with a rolling pin, stretch each into a 14 cm diameter disc, very thin (1 mm).
Step 6 : Fill each disc with a heaping spoonful of cheese, enough to fill the empanada.
Step 7 : Moisten the edge of the dough and seal the filling well by folding the dough. Pinch the edges with your fingers and then press with a fork to prevent the cheese from escaping during cooking.
Step 8 : Place the empanada on a surface dusted with flour to prevent sticking.
Step 9 : Heat the oil in a large skillet to around 400°F (200°C). Fry the empanadas for approximately 1 minute per side until golden.
Step 10 : If they start to puff up, turn them more quickly. Remove the empanadas and place them on absorbent paper to soak up excess oil.
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