White Cheese Empanadas
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Latin American
Serves: 4
Ingredients
  • 1 cup diced Spanish onion
  • 1 tablespoon of olive oil
  • 2½ cups shredded fresh Mexican crumbling cheese
  • ⅛ teaspoon ground achiote (used for color and to give it a nutty and sweet flavor)
  • 1 package small Goya discs
  • 1 egg (lightly beaten with 1 teaspoon of water)
Instructions
  1. In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat.
  2. Add the onions and cook until softened 5 - 8 minutes.
  3. Add the achiote, mix well and remove from heat.
  4. Let the onion cool before adding the cheese.
  5. Mix the onion and cheese.
  6. Spoon 1 - 1½ tablespoons of cheese filling on an empanada disc (this amount is a good start, add more if you prefer).
  7. Brush the edges of the empanada discs with water.
  8. Fold the dough over in half to enclose the filling and seal the edges gently with your fingers.
  9. At this point you can use which ever method you prefer to finish sealing the empanada (using the fork or using the repulgue method).
  10. When the empanadas are all done you can refrigerate (the uncooked empanadas) them for up to 2 hours or freeze for a month.
  11. Preheat the oven to 400 ˚F.
  12. If the empanadas were frozen make sure to defrost them before baking.
  13. Lightly brush the top of the empanadas with the egg, this will give the empanada a nice golden color.
  14. Bake the empanadas for 20 minutes or until golden.
Recipe by Belmondo Foods at https://www.belmondofoods.com/frying-cheese-empanadas/