Best 6 Empanada De Queso Cheese Pastries Recipes

CHILEAN-STYLE CHEESE EMPANADAS (FRITAS DE QUESO)

Steps:

• Gather the ingredients.
• In a large bowl, whisk together the flour, salt, baking powder, baking soda, and sugar.
• 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 flour mixture. Add more water (1 tablespoon at a time) if the mixture seems too dry and crumbly, or add more flour if the 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 the dough rest for 5 minutes.
• Grate or finely chop cheese.
• Roll each ball of dough into a 6- to 7-inch circle.
• Place 1 ounce of cheese in the center of each dough circle.
• Fold the dough in half over the cheese to form a semicircle.
• Press down firmly along edges to seal.
• Roll the edge inward over itself and press down again to seal.
• Crimp edge decoratively with a fork, pressing to seal.
• In a deep-sided skillet, pot, or deep-fat fryer, heat several inches of vegetable oil to 350 F. Fry empanadas in batches, turning at least once, until golden brown.
• Drain empanadas on paper towels.
• Empanadas can be kept warm in a 200 F oven for up to 1 hour before serving. Serve warm.

EMPANADAS FRITAS DE QUESO

Steps:

• 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.

EMPANADAS DE QUESO CON RAJAS (POBLANO CHILE AND CHEESE EMPANADAS)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Place poblano directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and cut flesh into 1-inch squares.
• Place 1 1/2 tablespoons Manchego cheese onto each empanada disc. Top each with 1/2 tablespoon poblano peppers. Fold dough over on top of filling to close. Wet fingers with water and run them along the edges to help seal. Press edges together. Place empanadas on the prepared baking sheet and brush with beaten egg.
• Bake in the preheated oven until golden brown, 24 to 26 minutes.

EMPANADA DE QUESO (CHEESE PASTRIES)

Steps:

• Combine the flour with the salt, sugar and baking powder in a bowl.
• Add the butter and cut into the flour with a pastry blender or 2 knives.
• Beat the egg yolks lightly and combine with the milk.
• Stir into the flour to form a soft dough.
• Wrap in waxed paper and chill for 1 hour.
• Beat the egg whites and fold in the grated cheese and chili powder.
• Roll out the dough as thinly as possible on a floured board.
• Cut the dough into 48 circles with a glass.
• Place 1/3 tablespoon of the cheese mixture on half of the circles and cover with the remaining circles.
• Moisten the edges with a little water and press together.
• Arrange the pastries on a baking sheet and bake in a preheated 375f degree oven for 15 minutes.

EMPANADA DE QUESO: CHEESE TURNOVERS

Steps:

• In a large mixing bowl, combine flour and salt. With a pastry blender or 2 knives, cut in the chilled butter until the mixture resembles coarse crumbs. Add the egg and vinegar. Slowly add the water, as needed, mixing to form the dough, until well blended. Turn the dough out onto a sheet of plastic wrap and knead gently until the dough becomes smooth, only a few seconds. Wrap well and chill for 30 minutes.
• Saute onion in butter and add spinach over medium heat. Cool and then combine with cheese, hazelnuts, and raisins.
• On a lightly floured surface, roll half the chilled dough to 1/8 inch thick (keep the other half refrigerated until ready to use). Cut out 3-inch circles. Spoon about 1 tablespoon of the filling into the center of each circle. Brush egg wash around the edges of the dough. Fold the edges up forming a pouch, and seal.
• Refrigerate the empanadas on greased or parchment lined baking sheets at least 30 minutes.
• Preheat oven to 375 degrees F.
• Brush the empanadas with egg wash and bake until golden brown, about 25 minutes.

CHEESY GUAVA EMPANADAS

Steps:

• Preheat the oven to 375 degrees F. Spray 2 baking sheets with nonstick cooking spray.
• Put 3 or 4 of the empanada wrappers on a flat work surface. Spoon 2 teaspoons of cream cheese on the bottom half of each, then spread to create a half-moon shape, leaving a 1/2-inch gap between the cream cheese and the edge. Divide the guava paste into 1-ounce sections; depending on how the paste is packaged, you can either cut it into planks or scoop out about 3 teaspoons per empanada (using 3 teaspoons rather than 1 tablespoon will make the empanadas easier to seal). Finally, top each empanada with about 2 tablespoons of grated cheese.
• Make an egg wash by whisking the egg in a small bowl with a splash of water. Brush the outer edge of each wrapper with the egg wash, then seal by folding each wrapper in half and pressing the edges together with your fingers. Arrange the empanadas on the prepared baking sheets, then crimp the edges of each with a fork, pushing down enough to seal but not enough to go through the dough. Assemble, seal and crimp the remaining empanadas.
• Brush the top side of each empanada with the egg wash, then bake until the outsides are dark golden brown and feel crispy to the touch, 20 to 25 minutes. Let cool for at least 5 minutes, then serve.