My family has been making these Cheese Empanadas for as long as I can remember! We always served these simple 3-ingredient empanadas with powdered sugar for the perfect sweet & savory combination. You’ll love them!
Today, I had one of those days. The only redeeming quality about it was that it was raining. I love the rain, and it’s a rarity here in San Diego so yup, that made me happy. But really – everything else sucked.
After my less-than-great day, I needed my favorite comfort food in the world – cheesy, greasy, perfectly crunchy empanadas.
You may not know that I’m Bolivian and Chilean, so I’ve grown up around these perfectly perfect puffs of fried dough oozing with creamy jack cheese. Making you hungry, aren’t I?
While I’m sure you could make your own dough, we just buy it at the nearest Latin market to make it easier. I encourage you to find one – ASAP. And make these, it’s SO worth it.
Start by grating the cheese, about 3/4 of a 1 lb. block of some good Monterrey jack. I guess you could buy it, but I always grate my own cause that’s how my Bolivian great grandmother taught me how it’s done. :) After it’s all shredded, mix it with one beaten egg.
Then lay out your store bought dough rounds and put a little bit of water on the edges. After that, put a heaping tablespoon of the cheese mixture on the dough.
Then you’ll fold the dough into a half-moon shape and crimp in with a fork, like so:
Repeat until they’re all filled and creased.
Then, heat up a large saucepan of oil until it reaches 350 degrees Fahrenheit. Then, put 2 or 3 empanadas into the hot oil and cook for about 2 to 3 minutes, or until they look like this:
Remove from oil and let drain on paper towels. Enjoy warm with powdered sugar or anything else you would like! :)Print
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 empanadas 1x
- Category: Appetizers
- Method: Frying
- Cuisine: Bolivian
- Diet: Vegetarian
My family has been making these Fried Cheese Empanadas for as long as I can remember! We always served these simple 3-ingredient empanadas with powdered sugar for the perfect sweet & savory combination. You’ll love them!
- 1 12-pack package empanada dough (we use La Saltena brand, make sure you get the kind specifically for frying)
- 3/4 lb. jack cheese, grated
- 1 egg, beaten
- Vegetable oil (enough for deep frying)
- In a bowl, mix together the beaten egg and jack cheese.
- Lay out the empanada dough rounds and put some water into a bowl.
- Using a pastry brush (or your fingers), put water around the edges of each empanada dough round.
- Place about 1 heaping tablespoon of the jack cheese mixture on each round (may vary depending on the size of your rounds.)
- Fold over each round into a half-moon shape and crimp the edges with a fork.
- Heat oil in a deep saucepan to 350 degrees Fahrenheit.
- Prepare a cooling rack covered paper towels and keep close to the frying station.
- When oil is heated fully, place 2-3 empanadas (based on the size of your pan, don’t overcrowd them) and cook them until golden brown on both sides, about 2-3 minutes.
- Repeat until all empanadas are cooked, letting cool on the prepared cooling rack.
- Serve hot, and with powdered sugar if desired. Yummy! Enjoy :)
Note: This recipe can easily adapt to different cheeses, fillings, sauces, ect. This is just my personal favorite. :) Feel free to try out variations and let me know how they turn out!
Keywords: bolivian empanadas, cheese empanadas, chilean empanadas
ahh makes me miss home…come make me empanadas
what a quick and easy solution – i bet making super tiny ones as appetizers would be great!
Ooh, that would be fabulous! Hmm, perfect finger food! :) If you ever try it let me know how it works out!
Congratulations on the new website!! I had to laugh/cry when I read your story – I just got home after spending 4 HOURS at the DMV with my 17 year old so he could get his license!! Luckily he passed!!
Those empanadas would definitely make up for the frustration at the DMV!!
They definitely did, but it was definitely one of the more frustrating days of my life. Haha. Congrats to your son though, hopefully I’ll be getting my license soon enough!
what a great blog!
everything here looks so delicious!
have a nice time!
I love epmanadas! I just stink at making them.. so thankfully there’s an awesome place close by! :)
You should try it again! They are so so yummy homemade and you can customize it to exactly how you like it.
hi rachel, i just visited your blog first time as i came across its link in the fb page of purple foodie and i need to admit that you have really supeb way of representing your thoughts in words!!! Naturally you write all these yummy recipes so well along with your inbetween comments that i feel to go on reading it, it feels as if some one is actually speaking it infront of me and at the end of the recipe reading i feel that i had actually gone through all the baking phases practically . So dont try to change your writing skills as i discovered some where while reading your blog that you want to be a better writer!! you r already a mind blowing writer as you express your thoughts into words naturaly the same way as they come to you. Great work 3 cheers to you!! And yes just to suggest a domain name you can keep it “Bakerachel.com”!! No need to mention that recipes you post are also equally fantastic except that i couldn’t taste them from my computer screen, as i loveee… eating yummy and tasty foods(but not cooking them)!! :-(
“Best of luck for your culinary dreams and wish u a bright future ahead” -SHL…
Wow, cool blog. I doubt you can get empanada dough in england though =(
Very educating summary, bookmarked your site for hopes to read more!
Looks delish! I never thought to try with cheese and then powdered sugar. Sounds great. I make them with cheese, black beans, roasted corn and cilantro! So good!
What is the purpose of the egg? I’ve never seen it done this way.
Honestly, this is the way I learned how to do it from my great-grandmother, and I never questioned it!