Cheese Empanadas Snack

My cousin brought a plate of cheese empanadas to a family gathering one summer, and I watched them disappear within minutes. Everyone crowded around asking for the recipe, but she just laughed and said the secret was in the butter and the three-cheese blend. That afternoon, I decided I'd figure it out myself, and now these golden, flaky pockets are my go-to when I need something that feels homemade but comes together faster than you'd think.

I remember pulling a batch out of the oven at midnight while working from home, and the smell alone made my whole apartment feel like a proper kitchen. My neighbor knocked on the door asking if I was running a bakery, and I ended up sending her home with two empanadas warm from the rack. She came back the next day asking me to teach her how to make them.

Ingredients

• All-purpose flour: Two cups forms the structure that keeps these together; make sure it's measured by spooning and leveling, not scooping straight from the bag.
• Cold unsalted butter: Half a cup, cubed and kept cold, creates those flaky layers you're after.
• Salt: Just half a teaspoon seasons everything without overpowering the cheese.
• Egg and cold water: The egg binds the dough while the cold water keeps the butter from melting too early; that's the trick to flakiness.
• White vinegar: A teaspoon adds subtle tanginess that brightens the dough.
• Shredded mozzarella: One and a half cups provides the main creamy texture.
• Feta or queso fresco: Half a cup adds a salty, crumbly contrast that makes each bite interesting.
• Grated parmesan: A quarter cup brings umami depth so the filling isn't just mild and mild.
• Fresh parsley: Two tablespoons optional but worth it for a hint of freshness.
• Black pepper: Ground and measured to taste keeps everything from tasting flat.
• Beaten egg for wash: One egg brushed on top gives that gorgeous golden-brown shine.

Instructions

Mix the flour and salt:

In a large bowl, combine two cups flour with half a teaspoon of salt, stirring them together so the salt distributes evenly. This prevents any salty pockets in the dough.

Work in the cold butter:

Cut half a cup of cold, cubed butter into the flour using a pastry blender or your fingertips, working quickly so the butter stays cold. You want it to look like coarse breadcrumbs with some pea-sized pieces still visible.

Add the wet ingredients:

Whisk together one egg, a third cup of cold water, and one teaspoon of white vinegar in a small bowl. Pour this into the flour mixture and stir gently until the dough just comes together without overworking it.

Chill the dough:

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for thirty minutes so the butter firms up again and the gluten relaxes. This step is non-negotiable if you want flaky empanadas.

Prepare your workspace:

Preheat your oven to three hundred seventy-five degrees Fahrenheit and line a baking sheet with parchment paper. A lightly floured surface keeps the dough from sticking when you roll it out.

Mix the cheese filling:

Combine one and a half cups shredded mozzarella, half a cup crumbled feta or queso fresco, a quarter cup grated parmesan, two tablespoons chopped fresh parsley, and a quarter teaspoon ground black pepper in a bowl. Taste it and adjust seasoning if needed.

Roll and cut the dough:

On your floured surface, roll out the chilled dough to about one-eighth-inch thickness and cut out four to five inch circles using a bowl or biscuit cutter. Don't skip the chilling step or the dough will shrink back.

Fill and shape:

Place two tablespoons of cheese filling in the center of each circle, fold over to form a half-moon, and press the edges firmly to seal. Use a fork to crimp the edges so they look pretty and stay sealed while baking.

Brush and bake:

Arrange empanadas on your prepared baking sheet and brush the tops generously with beaten egg for that golden finish. Bake for eighteen to twenty-two minutes until they're deep golden brown and smelling incredible.

Cool and serve:

Let them cool for a few minutes on the baking sheet so they firm up slightly, then transfer to a plate. Serve them warm, at room temperature, or even reheated the next day.

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These empanadas became the thing I make when someone I care about needs comfort food or celebration food or just a reason to gather. There's something about watching someone bite into one and seeing their eyes light up that makes all the small steps feel worthwhile.

Why the Three-Cheese Approach Works

Mozzarella melts smoothly and creates that classic stretchy texture, feta adds a salty, briny edge that prevents blandness, and parmesan brings umami depth that makes the cheese filling taste sophisticated. When I first tried just mozzarella and feta, I realized something was missing, so I added the parmesan and suddenly everything clicked into place.

Make-Ahead and Storage

You can assemble the empanadas up to two days ahead and freeze them unbaked, then bake straight from frozen, adding just a few extra minutes to the time. Leftover baked empanadas keep in the fridge for three days and reheat beautifully in a three hundred fifty degree oven for five minutes, so you can make them whenever inspiration strikes and enjoy them all week.

Flavor Variations and Serving Ideas

Once you understand the basic formula, you can play with the filling in ways that feel natural and delicious. Serve them with salsa for brightness, sour cream for richness, or chimichurri if you want something herbaceous and bold that cuts through the cheese.

• Swap ricotta or cream cheese in for the feta if you prefer a milder, creamier filling.
• Add a pinch of chili flakes to the cheese mixture for gentle heat that doesn't overpower everything.
• Try fresh herbs like cilantro or dill instead of parsley for a completely different personality.

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These empanadas prove that something simple and satisfying doesn't need a complicated recipe or fancy ingredients. Keep a batch in your freezer and you'll always have something warm and golden-brown ready when you need it.

Recipe FAQs

→ What cheeses are used for the filling?

The filling combines shredded mozzarella, crumbled feta or queso fresco, and grated parmesan for a rich, creamy texture.

→ How can I make the dough flaky?

Incorporate cold butter into the flour until you get coarse crumbs, then gently combine with cold water and vinegar for tenderness.

→ Can I spice the filling?

Yes, adding a pinch of chili flakes to the cheese mixture gives a pleasant, mild heat.

→ What temperature is best for baking?

Bake at 375°F (190°C) until the pastry turns golden brown, usually 18-22 minutes.

→ How to seal the pastry edges properly?

Fold the dough circles over the filling, press firmly to seal, then crimp edges with a fork to prevent filling leakage.

→ Are there good substitutions for feta cheese?

Ricotta or cream cheese can be used for a milder, creamier flavor instead of feta.