Empanadas remind me of dining at a Cuban restaurant called Havana in Costa Mesa, California, in my early thirties. My girlfriends and I used to love eating at this restaurant that served the most beautiful and delicious empanadas, not to mention many other savory dinners that I am drooling about just thinking of!
I wanted to make my own empanadas and upon my first attempt, the dough came out great, but the amount of cheese I had inside wasn’t right. So, I made them again and didn’t cook them as long, and alas, the cheese came out cheesy and much better than my first try. In fact, my family prefers them with beef, potatoes, and other veggies and seasonings. If you like Hispanic recipes, then you’ll love my Veggie Quesadillas, Enchilada Pie, and Sheet Pan Elote Mexican Street Corn Nachos recipes!
My insanely delicious cheese empanadas contain all-purpose flour, salt, butter, egg, and cold water, and are one of my family’s favorite main dish recipes!
What are Empanadas?
According to Farmers’ Almanac’s post, empanadas are a Spanish or Latin-American pastry filled with savory ingredients that are either baked or fried. Empanadas are thought to have originated in Spain although many regions claim them as their own, including Argentina, Mexico, Portugal, Caribbean, and the Philippines.
Empanadas are normally shaped in half-moons and sizes can range from bite size to a larger calzone type size. My recipe uses the baking method which is a common method to make empanadas.
Ingredients in Cheese Empanadas
All-purpose flour. All-purpose flour forms the structure and texture of the empanada dough.
Salt. Just a small amount of salt adds just the right amount of flavor to the dough.
Butter. Salted or unsalted butter will work with this recipe.
Egg. Egg helps bind the ingredients and provides taste and nutrition.
Water. Use cold water in this recipe.
Pepper jack cheese. Freshly shredded pepper jack is the empanada filling in this recipe.
How to Make the Best Cheese Empanadas
STEP 1: Use a food processor to pulse the flour and salt until combined.
STEP 2: Add the butter and pulse about 15-20 times, until it turns into coarse crumbs.
STEP 3: In a small bowl, whisk the egg and cold water with a fork or a whisk. Pour the egg mixture into the food processor, pulsing until clumps form. Do not over-pulse to the point where a ball is formed. The consistency should be large, coarse crumbles.
STEP 4: Turn the dough out onto a floured surface, forming it into a ball. Cut it in half and flatten each ball to form 2 discs. Cover the dough with plastic wrap and refrigerate for at least 1 hour, up to 3 days.
STEP 5: Remove the dough from the fridge, allowing it to soften a bit – about 30 minutes. Preheat your oven to 400° F/ 205° C. Spray 2 baking sheets with non-stick cooking spray.
STEP 6: Use a rolling pin to flatten the dough to 1/8 inch thickness. Take a 4-inch bowl and cut around it, forming circular pieces of dough. Gently stretch the dough out without tearing it. Place it on the prepared baking sheet. Repeat until complete.
STEP 7: Sprinkle 2 tablespoons pepper jack cheese in the center of the dough. Fold the circles of dough in half, forming a half moon shape. Pinch the seams of the dough together to keep the cheese in. Use a fork to crimp the edges.
STEP 8: To make the egg wash, use a fork to mix 1 egg with the cold water. Brush the egg wash over the empanadas.
STEP 9: Bake in the oven for 20-25 minutes or until golden.
STEP 10: If you make this, don’t forget to leave a rating and comment!
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Final Thoughts
Finally, if you make these Cheese Empanadas, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Cheese Empanadas
Ingredients
- 3 c all-purpose flour
- 1 tsp salt
- 12 tbsp cold butter, diced into cubes salted or unsalted
- 1 egg
- 1/2 c cold water
For Egg Wash
- 1 egg
- 1-2 tbsp cold water
Instructions
- Use a food processor to pulse the flour and salt until combined.
- Add the butter and pulse about 15-20 times, until it turns into coarse crumbs.
- In a small bowl, whisk the egg and cold water with a fork or a whisk. Pour the egg mixture into the food processor, pulsing until clumps form. Do not over-pulse to the point where a ball is formed. The consistency should be large, coarse crumbles.
- Turn the dough out onto a floured surface, forming it into a ball. Cut it in half and flatten each ball to form 2 discs. Cover the dough with plastic wrap and refrigerate for at least 1 hour, up to 3 days.
- Remove the dough from the fridge, allowing it to soften a bit – about 30 minutes. Preheat your oven to 400 degrees F/ 205 degrees C. Spray 2 baking sheets with non-stick cooking spray.
- Use a rolling pin to flatten the dough to 1/8 inch thickness. Take a 4-inch bowl and cut around it, forming circular pieces of dough. Gently stretch the dough out without tearing it. Place it on the prepared baking sheet. Repeat until complete.
- Sprinkle 2 tablespoons pepper jack cheese in the center of the dough. Fold the circles of dough in half, forming a half moon shape. Pinch the seams of the dough together to keep the cheese in. Use a fork to crimp the edges.
- To make the egg wash, use a fork to mix 1 egg with the cold water. Brush the egg wash over the empanadas.
- Bake in the oven for 20-25 minutes or until golden.
- If you make this, don't forget to leave a rating and comment!
Nutrition (per serving)
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