Empanadas Fritas de Queso
Description
These Chilean empanadas are filled with queso chanco, a Swiss-type cheese, and can be either baked or deep-fried.
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
Directions
1
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.
2
Preheat oven to 375 degrees F (190 degrees C).
3
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.
4
Bake in preheated oven until golden-brown, about 20 minutes.
5
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.