Cheese Empanadas
These homemade cheese empanadas pair a soft, simple dough with melty Monterey Jack. Pan-fry them at 350°F or air-fry them at 400°F for a crisp, cheesy appetizer or meal.
Servings: 4
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- 1 tablespoon canola oil
- ½ cup cold water you may not need it all
- 4 oz. shredded Monterey Jack cheese about 1 cup, freshly shredded
- 1-2 cups canola oil or enough to reach ¼-inch depth, for pan-frying
Instructions
- In a medium bowl, stir together the all-purpose flour, kosher salt, and 1 tablespoon canola oil. The mixture will look crumbly.
- Add the cold water 1 tablespoon at a time, stirring after each addition, until the dough is soft and cohesive. Up to ½ cup is typical, but flour measurement and humidity can affect the amount, so you may not need it all.
- Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
- Cut the chilled dough disk into 8 equal wedges. On a lightly floured surface, roll each piece into a circle about 4 inches wide.
- Place 1 heaping tablespoon of shredded cheese in the center of each circle, leaving the edge clean. Moisten the edge of one half with water, fold the dough over the filling, gently press out as much excess air as possible, and press the edges firmly together to seal; no fork crimp is needed.
- To pan-fry: Add canola oil to a large, heavy-bottomed skillet to a depth of about ¼ inch—roughly 1–2 cups, depending on the skillet. Heat over medium-high heat to 350°F. Working in batches without crowding the pan, fry the empanadas for 2–3 minutes per side, until crisp and golden brown.
- To air-fry: Preheat the air fryer to 400°F and coat the basket with cooking spray. Arrange the empanadas in a single layer without crowding, working in batches as needed. Air-fry for 3 minutes, flip, and cook for another 3–4 minutes, until crisp and lightly golden.
- Serve warm with tomatillo salsa or your favorite dipping sauce. One serving is 2 empanadas.
Notes
- Tested Cheese Variations: White or yellow cheddar, pepper jack, and Gouda may be used in place of Monterey Jack.
- Tested Taco-Meat Variation: Fill each round with 1 tablespoon cooked taco meat and 1 tablespoon shredded cheese, then seal and cook as directed.
- Air-Fryer Color: Air-fried empanadas will be lighter in color than pan-fried empanadas but will still be crisp.
- Refrigerator: Store cooled, cooked empanadas in an airtight container for up to 3 days.
- Freezer: Freeze assembled, uncooked empanadas individually wrapped in parchment in a freezer-safe bag for up to 3 months. Cook directly from frozen using the same tested method and cooking time.
Nutrition
Calories: 253kcal | Carbohydrates: 22g | Protein: 10g | Fat: 13g | Fiber: 1g | Sugar: 0g