Makes ~ 25 Empanadas
Empanadas are definitely my Abuelita's most requested recipe; we always ask her to make them for every birthday, holiday or family gathering. The best place to be is right as she is frying up the first batch, and eating them while they're still hot. The dough is a perfect mix of crunchy and soft textures, and along with the oozing melted cheese, it creates the perfect bite.
They’re my absolute FAVORITE dessert /pastry in the world and I’ve never tried anything like it. My mom has completely mastered the recipe and I'm making it my mission this year to master it as well.
I hope you enjoy my most treasured family recipe!
6 cups of flour
6 oz of white sugar
2 tablespoons of softened butter
1 teaspoon of baking powder
1 tablespoon of salt
4 oz of warm water
grated Monterrey Jack cheese
Chopped green onion
First, in a large mixing bowl, add all of the dry ingredients (flour, sugar, salt & baking powder). Mix until completely combined.
Next, mix in the softened butter.
Add in the eggs (room temperature is best), one at a time and mix well to get the dough mixture.
When all the ingredients are mixed together, add in the warm water little by little, as you combine with the other hand.
Once all of the warm water is mixed in, remove from the mixing bowl and place on a flat surface with flour sprinkled on top, so the dough doesn’t stick.
Mix and kneed the dough for about ten minutes or until the dough is well combined and not sticky.
TIP: If the dough is sticky, add in a bit of flour. If it's dry, add in a bit more of warm water until the consistency is right.
Empanada Prep + Filling:
1. Divide the dough into small golf-ball sized balls; try to make them as round as possible and smash down with the palm of your hands into small discs.
2. With a floured rolling pin, roll the dough out slowly, ensuring it does’t stick to the pin or the surface it's sitting on. You will be left with thin and even round dough.
3. For the filling, place a generous portion of cheese, a few raisins and a few green onions.
Sealing the empanada before frying:
Fold the dough over and press down with your thumb to seal the dough. You have to make sure it's completely sealed, so the filling doesn’t fall out when frying.
The last step before frying is making the design on the edge of the empanada. With two fingers, you slowly fold over the dough, overlapping each piece of folded dough slightly on top of the next, creating a beautiful rope/twist design that helps to keep all the filling inside.
How to Fry:
1. Preheat oil to on medium heat in a deep pan until it bubbles. You should have enough oil to cover the empanada completely.
2. Place each empanada slowly in the oil, make sure it's floating before releasing.
3. Flip the empanada while frying in the oil about every 30 seconds until golden brown on both sides. They should be ready in about 3-4 mins.
Note: Do not fry more than 3-4 empanadas at a time; make sure there is plenty of space between empanadas and they’re not crowded in the pan.
Sprinkle with sugar and ENJOY!