Cheese Empanada Recipe
Savory cheese empanada with creamy cheese filling.
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Ingredients
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Dough
Filling
Egg Wash
Method
Dough Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour and salt. Whisk together until well mixed.
- 2
Add Butter
Add the unsalted butter to the flour mixture. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
- 3
Add Water
Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together. You may not need all the water.
- 4
Knead and Chill
Turn the dough onto a lightly floured surface and knead gently for about 1-2 minutes until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Filling Preparation
- 5
Mix Filling Ingredients
In a medium bowl, combine the cream cheese, shredded mozzarella, grated Parmesan, chopped parsley, garlic powder, salt, and black pepper. Mix until smooth and well combined.
Assembling Empanadas
- 6
Roll Out Dough
After chilling, remove the dough from the refrigerator and roll it out on a floured surface to about 1/8 inch thickness.
- 7
Cut Circles
Use a round cutter or a glass to cut out circles of dough, about 4-5 inches in diameter.
- 8
Fill Empanadas
Place about 1-2 tablespoons of the cheese filling in the center of each dough circle.
- 9
Seal Edges
Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, and use a fork to crimp the edges for a decorative finish.
Egg Wash & Baking
- 10
Prepare Egg Wash
In a small bowl, whisk together the egg and water. This will be used to brush the empanadas.
- 11
Brush Empanadas
Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the egg wash.
- 12
Bake
Preheat the oven to 375°F (190°C). Bake the empanadas for 20-25 minutes, or until golden brown.
