Cheese Empanadas
Published 9/5/2024
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You don’t have to wait to eat empanadas at a restaurant. Whip up these super simple 5-ingredient cheese empanadas in your own kitchen!
The dough pocket is made from flour, oil, salt, and water (so easy!) and then they’re filled with shredded cheese. In this post, we’re giving cooking instructions for both pan frying and air frying.
What is an empanada?
An empanada is a Spanish hand pie that is a dough pocket typically filled with protein such as ground beef, veggies, etc.
We’re making this our own recipe by using JUST cheese. Because we are the Cheese Knees after all.
What You Need to Make Cheese Empanadas
- Flour: Flour is the basis of the empanada pocket. Make sure to use all-purpose as we haven’t tested any other kinds.
- Salt: Salt is important to bring out all the cheesy flavors.
- Canola oil: Canola oil is used both inside of the empanadas and for frying.
- Water: Water combines the dough together.
- Shredded Monterrey Jack Cheese: we’re choosing to use Monterrey Jack for this recipe. Freshly shredded is highly recommended.
Cheese Variations
Feel free to use a combo of cheeses or swap it out altogether.
- White or yellow cheddar cheese
- Pepperjack cheese
- Gouda
Add some protein!
Wanting a hardier empanada? Whip up some simple taco meat and add 1 tablespoon of ground beef taco meat topped with 1 tablespoon of cheese. Then, seal and cook as directed.
Can I make this cheese empanada recipe gluten free?
While we haven’t tried to make these gluten free, we are confident that you can swap the AP flour 1:1 for a gluten free flour blend.
How to Make Cheese Empanadas
Make Dough
Combine flour, salt, and a tablespoon of oil and mix. Slowly add cold water until the dough becomes coarse and crumbly.
Chill Dough
Shape the dough into a disk and warp it with plastic wrap. Chill in the fridge for 30 minutes.
Separate, Roll, & Fill
Using a knife, separate the disk into 8 sections. Then, roll out each section into a 4-inch circle.
Place a heaping tablespoon of cheese in the center of each circle and then dip your fingers in water and trace it on half of the outside of the circles.
Fold the other half over and press the two sides together to seal.
How to Cook Empanadas Filled with CHeese
We tested this recipe 2 different ways — pan-fried and air fried. Our preference? Pan fried! It’s classic and comes out soooo crispy just like at a restaurant.
Air Fryer Directions
- Preheat your air fryer to 400℉.
- Spray your air fryer with cooking spray and place 2-4 empanadas in the basket.
- Fry for 3 minutes, flip and fry for an additional 3-4 minutes.
Pan-Fried Directions
- Heat a large skillet over medium/high heat and add 2 cups of oil.
- When the oil has become fragrant place 2-4 empanadas in the skillet.
- Fry for 2-3 minutes on one side, flip and fry for an additional 2-3 minutes. Or until golden brown.
How long do leftover empanadas last in the fridge?
Store this cheese empanada recipe in an airtight container in the fridge for up to 3 days.
Freezer Directions
To freeze the empanadas, make them as is, but do NOT cook them. Wrap them individually in parchment paper and store them in a freezer storage bag for up to 3 months.
To reheat: follow the air fryer or pan-fried instructions in the recipe card!
What to Serve Your Empanadas With
We served ours with a yummy tomatillo salsa, but these would also pair quite nicely as an appetizer for:
Cheese Empanadas
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- 1 tablespoon canola oil
- ½ cup cold water
- 4 oz. shredded Monterey Jack cheese, ~1cup
- 1-2 cups canola oil , for frying
Instructions
- In a bowl add the all purpose flour, salt, and 1 tablespoon of oil. Mix together. It should start to look a little crumbly.
- Next start adding the cold water 1 tablespoon at a time, stirring it until it becomes very coarse and crumbly.
- Shape the dough into a disk and tightly cover the dough with plastic wrap. Place in the refrigerator for at least 30 minutes.
- After the dough has rested, cut the disk into 8 triangles. On a floured surface roll out each piece into a circle, roughly 4 inches.
- Place 1-2 tablespoons of cheese into the center of the empanada. Dip your finger into some water and trace it along the outside of one half of the empanada. Fold the dough over and press the edges together to seal completely.
- To pan-fry: Heat a large skillet over medium/high heat and add 2 cups of oil. When the oil has become fragrant place 2-4 empanadas in the skillet. Fry for 2-3 minutes on one side, flip and fry for an additional 2-3 minutes. Or until golden brown.
- To air fry: Preheat your air fryer to 400℉. Spray your air fryer with cooking spray and place 2-4 empanadas in the basket. Fry for 3 minutes, flip and fry for an additional 3-4 minutes.
- Serve by themselves or dip into your favorite salsas!
Tips & Notes
- The air-fried empanadas do not get golden brown, more of a light gold color. They still have a crunch, just less color.
- To freeze the empanadas: make them as is, but do not cook them. Wrap them individually in parchment paper and store them in a freezer storage bag for up to 3 months.
- To reheat from frozen: follow steps 6 or 7. Cooking times were the same.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #cheeseknees, we’d love to see what you’re up to!
