Cheese Empanadas Snack (Printable Version)
Flaky pastry filled with a melty cheese blend, ideal for a golden, flavorful snack or starter.
# What You Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 0.5 teaspoon salt
03 - 0.5 cup unsalted butter, cold and cubed
04 - 1 large egg
05 - 0.33 cup cold water
06 - 1 teaspoon white vinegar
→ Filling
07 - 1.5 cups shredded mozzarella cheese
08 - 0.5 cup crumbled feta or queso fresco
09 - 0.25 cup grated parmesan cheese
10 - 2 tablespoons chopped fresh parsley (optional)
11 - 0.25 teaspoon ground black pepper
→ Assembly
12 - 1 egg, beaten (for egg wash)
# How to Make It:
01 - Combine flour and salt in a large bowl. Add cold cubed butter and cut in using a pastry blender or fingertips until mixture resembles coarse crumbs.
02 - Whisk egg, cold water, and vinegar in a small bowl. Add to flour mixture and stir until dough forms. Knead gently, shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
03 - Heat oven to 375°F and line a baking sheet with parchment paper.
04 - In a bowl, combine mozzarella, feta or queso fresco, parmesan, parsley, and black pepper.
05 - On a floured surface, roll dough to 1/8-inch thickness. Cut into 4- to 5-inch diameter circles.
06 - Place 2 tablespoons of filling in the center of each dough circle. Fold over to create half-moon shapes. Seal edges by pressing and crimping with a fork.
07 - Arrange empanadas on prepared baking sheet and brush tops with beaten egg.
08 - Bake empanadas for 18 to 22 minutes until golden brown. Allow to cool slightly before serving.
# Expert Advice:
01 -
- They're crispy on the outside, melty on the inside, and somehow impressive even though the dough is forgiving.
- You can make them ahead and reheat them, which means less stress when guests arrive.
- The three-cheese blend prevents them from tasting one-dimensional or boring.
02 -
- The dough must stay cold until it goes in the oven, or you'll end up with dense, tough empanadas instead of flaky ones.
- Don't overfill them or the cheese will leak out during baking and create a mess on your sheet.
- The three-cheese combination matters because mozzarella alone is bland, and feta alone is too sharp.
03 -
- Keep everything cold and work quickly so the butter stays in distinct pieces and creates flaky layers instead of a tough, dense dough.
- Use a fork to press the edges firmly because crimping seals them tight and makes them look professional without any extra equipment.