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Ecuadorian Fried Cheese Empanadas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 12 reviews
  • Author: Jessica
  • Prep Time: 35 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 empanadas
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Ecuadorian
  • Diet: Vegan

Description

These Ecuadorian Fried Cheese Empanadas are deliciously crispy on the outside with a melty vegan mozzarella cheese filling inside. Made with a simple dough and fried to golden perfection, these empanadas are a satisfying vegan snack or appetizer with a touch of sweetness from a sugar sprinkle.

Ingredients

Dough Ingredients

  • 1 cup (250 ml) water
  • 2 tablespoons (24g) vegetable shortening
  • 3/4 teaspoon (3g) salt
  • 300g all-purpose flour (about 2 1/4 cups)
  • 2 1/4 teaspoon (8g) baking powder

Filling

  • ~12 tablespoons shredded vegan mozzarella cheese

Topping

  • Sugar, as desired

Instructions

  1. Prepare water mixture: In a small pot, add water, vegetable shortening, and salt. Heat over low heat just until the shortening melts, stirring often. Then set aside to cool slightly.
  2. Mix dry ingredients: In a large bowl, combine all-purpose flour and baking powder thoroughly.
  3. Combine wet and dry: Pour 1 cup of the water mixture into the flour bowl and mix with a spatula until well combined.
  4. Form dough: Switch to mixing with hands and add the remaining water mixture gradually, about 2 tablespoons at a time, kneading until a smooth dough forms.
  5. Knead the dough: Flour a clean work surface. Transfer dough to the surface and knead for 8-10 minutes until smooth. Adjust with flour or water 1-2 tablespoons at a time if dough is too wet or dry.
  6. Rest the dough: Place dough back in bowl, cover with a damp kitchen towel, and let rest for 30 minutes.
  7. Heat oil: Pour about 2 inches of oil into a deep pan and heat over medium until it reaches 350°F (175°C).
  8. Divide dough: Divide dough into 12 balls. Cover all but one with the damp towel to prevent drying. Prepare a parchment-lined baking sheet for the empanadas after assembly.
  9. Roll and fill: Roll each ball into a thin disk (1/4 to 1/8 inch thick). Place a heaping tablespoon of shredded vegan mozzarella in the center. Fold bottom over to meet top and seal edges by pinching and braiding or using a fork.
  10. Prepare sugar: Place about 2 tablespoons sugar in a small bowl for sprinkling after frying. Line a plate or baking sheet with paper towels for draining cooked empanadas.
  11. Fry empanadas: Carefully place empanadas in hot oil. Fry bottoms until golden, 2-3 minutes, then flip and fry the other side for another 2-3 minutes until golden and crispy.
  12. Drain and sugar coat: Transfer empanadas to paper towels to drain excess oil. Immediately sprinkle each with a generous pinch of sugar while still warm. Repeat frying remaining empanadas.
  13. Serve: Serve the empanadas warm and enjoy the crispy, cheesy, slightly sweet treat.

Notes

  • Dough consistency is important: adjust flour or water in small amounts for a smooth, workable dough.
  • Use vegan mozzarella cheese to keep the recipe plant-based.
  • Maintain oil temperature at 350°F for crisp, non-greasy empanadas.
  • Braising edges carefully prevents filling leakage during frying.
  • Sugar on top adds a traditional sweet contrast to the savory cheese.
  • Can be served as snack, appetizer, or light meal.

Find it online: https://dishrise.com/ecuadorian-fried-cheese-empanadas-recipe/