Chilean Cheese Empanadas

Servings 12 empanadas
Author Rachel


  • 1 package 12 pack 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


  1. In a bowl, mix together the beaten egg and jack cheese.
  2. Lay out the empanada dough rounds and put some water into a bowl.
  3. Using a pastry brush (or your fingers), put water around the edges of each empanada dough round.
  4. Place about 1 heaping tablespoon of the jack cheese mixture on each round (may vary depending on the size of your rounds.)
  5. Fold over each round into a half-moon shape and crimp the edges with a fork.
  6. Heat oil in a deep saucepan to 350 degrees Fahrenheit.
  7. Prepare a cooling rack covered paper towels and keep close to the frying station.
  8. 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.
  9. Repeat until all empanadas are cooked, letting cool on the prepared cooling rack.
  10. Serve hot, and with powdered sugar if desired. Yummy! Enjoy :)

Recipe Notes

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!