Description
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.
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
Instructions
- 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.
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- Bake in preheated oven until golden-brown
- about 20 minutes.
- 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.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 55 mins
Servings: 8