These empanadas use queso chanco, but a good substitute is a mixture of Swiss and Havarti. I usually bake mine, but they are really good fried. I serve these with a chile-Chile sauce.
Ingredients
- all-purpose flour: 3 cups
- baking powder: 1 tsp
- salt: 0.5 tsp
- lard: 2 Tbsp
- whole milk: 1 cup
- egg, well: 1 piece (beaten)
- queso chanco (or Swiss cheese or Havarti): 1 cup (cut into 1/2 inch cubes)
Metric Conversion
Stages of cooking
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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.
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Preheat oven to 375 degrees F (190 degrees C).
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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.
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Bake in preheated oven until golden-brown, about 20 minutes.
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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.
