Baked Cheese Empanadas with Homemade Dough
Golden, flaky crusts filled with gooey, melted cheese, these cheese empanadas are the ultimate comfort snack. Crispy on the outside, soft and cheesy inside, they’re simple, satisfying, and impossible to resist. Perfect for snacking, sharing, or serving fresh.
Ingredients for Cheese Empanadas
For the Dough: Flour, oil, milk, egg, and salt make a soft, crispy base. Add pink food coloring for a fun touch.
For the Filling: Shredded cheese and fresh cilantro for flavor; add chili flakes or jalapeños for spice.
Variations of Cheese Empanadas
Spinach & Feta: Add cooked spinach and crumbled feta for a savory twist.
Jalapeño & Cream Cheese: Mix chopped jalapeños with cream cheese for heat.
Caprese: Fill with fresh tomatoes and mozzarella for a refreshing option.
Sweet Cheese: Try sweet cream cheese or jam for a dessert version.
How to Serve Empanadas
Once they’re golden and fresh out of the oven, go ahead and dig in while they’re hot. Try them with dipping sauces like salsa verde, guacamole, chimichurri, or classic tomato salsa.
Keesha’s Tips & Tricks
- Don’t Overfill: I keep the filling just right; not too much, not too little. It keeps the empanadas from popping open and makes them easier to serve without a mess.
- Seal Them Tight: I always take a minute to press those edges well. A fork does the job, but when I have time, I fold them by hand for that special touch. It keeps everything inside and makes them feel extra homemade.
- Cold Dough Works Best: If your dough feels soft or sticky, chill it for 10 minutes before rolling.
- Perfect Browning Trick: Brush with a mix of egg yolk and milk for an even, glossy golden crust.
How Do You Freeze Uncooked Empanadas?
Line a tray with parchment, lay the sealed empanadas in a single layer, and freeze until firm. Move them to a zip-top bag or container and bake straight from frozen, adding just a few extra minutes. So handy for quick dinners or last-minute guests.
How to Store Cheese Empanadas
Keep any leftover empanadas in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven or toaster oven until warm and crispy. You can microwave them too, but they’ll be softer.
FAQs about Cheese Empanadas
More Cheesy Recipes
If you’re looking for more cheesy recipes, try Beef and Cheese Empanadas, Caprese Empanadas, Spinach and Feta Empanadas, and Air Fryer Mac and Cheese Balls.
Irresistible Cheese Empanadas
Ingredients
- 2 cups all-purposeflour
- 2 Tbsp oil
- ½ cup milk (plus 2 tbsp extra if needed)
- pink food coloring
- 1 tsp salt
- 1 egg
- ½ cup Shredded cheese (as needed)
- 3 Tbsp Fresh cilantro, chopped (as needed)
Instructions
- In a large mixing bowl, combine 2 cups of all-purpose flour, salt with 2 tablespoons of oil.
- Then add 1 egg and mix well.
- Add 1/2 cup of milk with a few drops of pink food coloring to achieve your desired color.
- Next, knead the mixture into a smooth dough. If the dough is too dry, add the additional 2 tablespoons of milk gradually until the dough is pliable but not sticky.
- Then on a floured surface, roll out the dough to about 1/8 inch thickness.
- Use a heart-shaped roller or cookie cutter to add a decorative pattern to the dough. This step is optional but adds a nice touch.
- Cut the dough into circles using a large cookie cutter or a bowl.
- Place a small amount of shredded cheese and chopped cilantro in the center of each dough circle.
- Fold the dough over the filling to create a half-moon shape and press the edges to seal. You can use a fork to crimp the edges for a decorative effect.
Baking and Frying:
- Preheat your oven to 350°F (175°C).
- Place half of the empanadas on a baking sheet lined with parchment paper. Bake them for about 15-20 minutes or until they are golden brown.
- For the remaining empanadas, heat oil in a frying pan over medium heat. Fry them until they are golden brown and crispy, usually about 2-3 minutes per side.
- Serve the empanadas warm. They can be paired with a dipping sauce of your choice, such as salsa or a creamy cilantro sauce.
