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Empanadas Fritas de Queso – Fried Cheese Empanadas

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These fried empanadas are filled only with melted cheese, and are quick and easy to make. Experiment with the filling – some people like to add a little bit of chopped onion or use a variety of cheeses. You can also bake these empanadas with good results.

 

Fried Cheese Empanadas Empanadas Fritas de Queso

Empanadas Fritas de Queso - Fried Cheese Empanadas

These fried empanadas are filled only with melted cheese, and are quick and easy to make. Experiment with the filling - some people like to add a little bit of chopped onion or use a variety of cheeses. You can also bake these empanadas with good results.
0 from 0 votes
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Course: Empanadas
Cuisine: Chilean
Author: The Cook

Ingredients

  • 2 cups flour
  • 2 tablespoons vegetable shortening or lard, softened
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon sugar
  • ¾ cup milk
  • ½ cup water
  • 450 g mozzarella, or other meltable cheese
  • vegetable oil, for frying

Instructions

  • Whisk together the flour, salt, baking soda, baking powder, and sugar in a large bowl.
  • Gently mix the vegetable shortening into the flour.
  • Place the milk and water in a saucepan and heat until almost boiling. Stir the hot liquid into the four mixture. Add more water <em>(1 tablespoon at a time)</em> if mixture seems to dry and crumbly, or add more flour if mixture is too wet and sticky.
  • Knead dough gently until well mixed and homogenous. Divide dough into 16 portions, and roll each piece into a ball. Let dough rest for 5 minutes.
  • Grate or finely chop cheese.
  • Roll each ball of dough into a 15 - 17 cm diameter circle. Place one ounce of cheese in the centre of each dough circle.
  • Fold dough in half over the cheese to form a semicircle. Press down firmly along edges to seal. Roll edge inward over itself and press down again to seal. Crimp edge decoratively with fork, pressing to seal.
  • Heat several centimetres of vegetable oil to 175°C in a deep sided skillet, pot, or deep fat fryer. Fry empanadas in batches, turning at least once, until golden brown. Drain empanadas on paper towels.
  • Empanadas can be kept warm in a 90&deg;C oven for up to 1 hour before serving. Serve warm.
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Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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