Cheese Empanada (1) Recipe

Mix dry ingredients

In a large bowl, whisk together 2.5 cups all-purpose flour and 1 tsp salt until evenly combined.

Cut in butter

Cut 6 tbs cold unsalted butter into small cubes and use a pastry cutter or your fingertips to work the butter into the flour until mixture resembles coarse crumbs with some pea-sized bits remaining.

Add liquids

Whisk 0.5 cup cold water with 1 tsp vinegar and (optional) 1 beaten egg. Drizzle into the flour-butter mixture a little at a time, mixing gently with a fork until dough comes together. You may not need all liquid; dough should be soft but not sticky.

Form and chill

Gather dough into a ball, flatten to a 1-inch thick disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours). Chilling relaxes gluten and firms the butter for flaky dough.

Roll and cut

On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness. Use a 4.5 to 5-inch round cutter (or a small bowl) to cut circles. Re-roll scraps as needed. This recipe yields about 8–10 rounds depending on cutter size.

Sauté aromatics

Heat 1 tbs butter in a small skillet over medium heat. Add 0.25 cup finely chopped onion and 1 tsp minced garlic. Sauté until softened and translucent, about 3–4 minutes. Remove from heat and let cool slightly.

Combine cheeses

In a bowl, combine 1 cup grated cheddar, 0.5 cup grated mozzarella, and 2 tbs softened cream cheese. Add the cooled onion-garlic mixture, 1 tbs chopped parsley, 0.5 tsp salt, 0.25 tsp black pepper, and 0.125 tsp ground cumin (if using). Mix until evenly distributed. Taste and adjust seasoning.

Assemble empanadas

Place a round of dough on a lightly floured surface. Put about 2 heaping tablespoons of cheese filling in the center (enough to nearly cover but leave a 1/2-inch border). Brush the border lightly with water or beaten egg to help seal. Fold the dough over to create a half-moon and press the edges to seal. Crimp edges with a fork or fold a decorative rope edge to ensure a tight seal. Repeat with remaining rounds and filling.

Egg wash and dock (optional)

Beat 1 egg for egg wash. Place assembled empanadas on a parchment-lined baking sheet. Brush tops with egg wash for a golden finish. Use a small knife to make one or two tiny slits in each top to allow steam to escape during baking.

Preheat oven to 400°F (200°C). Bake empanadas on the middle rack for 18–22 minutes, or until golden brown and cheese inside is melted. Remove from oven and let rest 5 minutes before serving so filling sets slightly.

Serve warm with hot sauce or chimichurri if desired.