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Chilean Cheese Empanadas

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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
55 min
SERVINGS
8 servings
Dinner Chilean
Chilean Cheese Empanadas
Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons lard
  • 1 cup whole milk
  • 1 egg, well beaten
  • 1 cup queso chanco (or Swiss cheese or Havarti), cut into 1/2-inch cubes
Instructions
1
Combine dry ingredients, specifically flour, baking powder, and salt, in a large bowl.
2
Combine lard and milk in a saucepan and heat until the milk reaches its boiling point, indicating it's hot.
3
Pour the hot milk mixture into the dry ingredients and mix until a cohesive dough forms. Transfer the dough to a lightly floured surface, knead until it becomes smooth and elastic, and cover it.
4
Allow the dough to rest for 15 minutes before proceeding.
5
Preheat your oven to a temperature of 375 degrees F (190 degrees C).
6
Roll out the dough on a lightly floured surface to a thickness of 1/4-inch.
7
Cut out circles with a diameter of 4 inches.
8
Brush the outer edges of each circle with a beaten egg, then place a small amount of cheese in the center.
9
Fold each circle in half to form a half-moon shape and press the edges together with your fingers or a fork to seal.
10
Arrange the empanadas on a parchment-lined baking sheet, leaving space between each one.
11
Brush the tops of the empanadas with any remaining egg.
12
Bake in your preheated oven until golden-brown, taking approximately 20 minutes.
13
Alternatively, you can deep-fry the empanadas in 375 degrees F (190 degrees C) oil.
14
If deep-frying, skip the egg wash on the empanadas and proceed with frying them.