Cheese Empanada Recipe

In a large bowl, whisk together 3 cups flour and 1 tsp salt until evenly combined.

Add the cold cubed butter to the flour. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Mix cold water and 1 tablespoon vinegar. Gradually add the liquid to the flour-butter mixture, stirring with a fork until the dough just comes together. You may not need all the water; stop when dough holds when pressed. The dough should be slightly shaggy but cohesive.

Turn the dough onto a lightly floured surface and gently knead 6–8 times to bring it fully together. Divide into two disks, flatten slightly, wrap each in plastic wrap, and refrigerate at least 30 minutes (or up to 2 days). Chilling relaxes gluten and keeps butter cold for flaky crust.

Heat 1 tablespoon butter in a small skillet over medium heat. Add 1/4 cup finely chopped onion and sauté 3–4 minutes until translucent and soft.

Add 1 teaspoon minced garlic and cook 30 seconds until fragrant. Remove skillet from heat and let mixture cool slightly.

In a bowl, combine 1.5 cups grated sharp cheddar, 1 cup shredded mozzarella, 1/4 cup room-temperature cream cheese, the cooled onion-garlic, 1/4 tsp ground cumin, 1/4 tsp smoked paprika, 1/4 tsp black pepper, and 1/2 tsp salt. Stir until smooth and evenly mixed; the cream cheese will help bind the filling.

If using, fold in 2 tablespoons chopped cilantro and 1 teaspoon lime juice for brightness. Taste and adjust salt/pepper if needed. Cover and refrigerate while dough chills; filling should be cool before assembling to prevent melting the dough.

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.

On a lightly floured surface, roll one dough disk to about 1/8-inch (3 mm) thickness. Use a 4.5-5 inch round cutter (or a bowl) to cut circles. Re-roll scraps as needed. You should get about 12–14 rounds total depending on thickness.

In a small bowl, whisk together 1 egg and 1 tablespoon milk to make egg wash. Reserve a separate beaten egg white or extra egg if you prefer a stronger seal.

Place about 2 tablespoons of the cheese filling in the center of each round, leaving a 1/2-inch border. Do not overfill to avoid bursting during baking.

Brush the edge of the dough with a little egg wash. Fold the dough over the filling to form a half-moon and press the edges to seal. Crimp edges with a fork or fold-and-twist (repulgue) to create a decorative seal. If desired, poke a small vent hole in the top of each empanada with a paring knife.

Place assembled empanadas on prepared baking sheets about 1 inch apart. Brush each with egg wash for a glossy golden crust. Optionally brush with a tiny amount (about 1 tsp) of melted butter or oil for extra sheen.

Bake at 400°F (200°C) for 18–22 minutes, rotating the pans halfway, until empanadas are puffed and deep golden brown. Smaller empanadas will be done closer to 18 minutes.

Remove from oven and let rest 5 minutes on the baking sheet, then transfer to a wire rack for a few minutes before serving. Allow to cool slightly so the cheese sets and won’t burn the mouth.