Cheese Empanadas

Any recipe that includes cheese is a winner in our book, but there's something extra delicious about empanadas - a combination of melted cheese and crisp, flaky pastry! 

Empanadas, while simple to make, have an interesting background! While there are references to them that date back to 100 BC in Persia, many people believe they originated in Spain. There is even a recipe for empanadas in a 1520 Spanish cookbook! 

These versatile pastries are still popular throughout Latin and South America, with each Latin American country boasting its own variation. Empanadas can be made with cheese and onion, veggies, seafood, chicken or meat. 

We love making empanadas as you can play around with flavors as much as you like, and you can enjoy them at any time of the day (hint: blueberry and goat's cheese empanadas make an amazing, unique breakfast!)! 

The recipe below uses empanada discs, which you can buy pre-made in stores.

How to make cheese empanadas

Here’s our simple Cheese Empanada recipe, which yields 15 medium or 25 small empanadas.

15 medium or 25 small empanada discs (homemade or store-bought)

3 cups grated mozzarella

1/2 white onion, finely diced

1 egg, white and yolk separated and each whisked

2-3 tbsp demerara sugar

1. Preheat oven to 400°.
2. In a small bowl, mix onion and grated cheese.
3. Spoon the mixture carefully onto the center of the empanada discs.
4. Brush the edges of the discs with egg whites to help seal and avoid leakage while baking. 
5. Fold the discs over so that make a half-circle shape. Use a fork to press down the edges (this also gives is a lovely finish when baked!)
6. Line a baking sheet with parchment paper and place the empanadas on the prepared sheet.
7. Brush the tops of the folded empanadas with egg yolk, to help give them that wonderful golden color when baked.
8. Sprinkle the sugar over the tops of the empanadas.
9. Bake for 20 to 25 minutes, until the crust is golden and the filling warmed through.

If you do manage to have any leftovers, you can freeze them by laying each pastry side by side, but not touching, on a sheet of parchment paper. Freeze until solid, and then add to a freezer bag. 

We suggest freezing these for up to three months. When you are ready to use them, bake as normal, but add 5 minutes to the cooking time to ensure they are hot throughout.

If you enjoyed this recipe for cheese empanadas, don't miss this recipe which combines butternut squash and goat's cheese..