Cheese Empanadas Golden Flaky

My aunt Maria taught me to make cheese empanadas one afternoon in her tiny kitchen, flour dusting every surface and the radio playing salsa. She'd make dozens for family gatherings, and I watched her work the dough with such ease that I was convinced I could never match her skill. Years later, I discovered the secret wasn't technique at all, but confidence and butter, lots of cold butter. Now these golden pockets have become my own kitchen staple.

I remember bringing a tray of these to a potluck and watching my neighbor take a bite, eyes widening like she'd just discovered treasure in her mouth. She asked for the recipe that same evening, standing in my doorway with an empty plate. That's when I knew these empanadas had earned their place in my regular rotation.

Ingredients

• All-purpose flour: Use good quality flour and measure it properly, spooning it into your measuring cup rather than scooping directly from the bag.
• Cold unsalted butter: This is the foundation of flakiness, so keep it cold and cut it into small cubes before mixing.
• Egg and cold water: The egg adds richness while the water brings the dough together, and the vinegar keeps the crust tender.
• Shredded mozzarella cheese: The main player here, melts beautifully and holds the filling together.
• Feta or queso fresco: Adds a salty, tangy contrast that keeps these from tasting one-dimensional.
• Parmesan cheese: Just a quarter cup, but it brings serious flavor depth.
• Fresh parsley: Optional but worth it, adds a fresh brightness that makes people ask what the secret ingredient is.

Instructions

Build your dough base:

Mix flour and salt, then work in the cold butter until everything looks like rough breadcrumbs. This step is crucial; the butter creates steam pockets that become those beautiful flaky layers. Don't rush it or overmix.

Bring it together:

Whisk your egg with cold water and vinegar, then stir it into the flour mixture until a shaggy dough forms. Knead gently just until smooth, shape into a disk, wrap it up, and let it rest in the fridge for at least thirty minutes while you do something else entirely.

Prepare the filling:

Toss together all three cheeses with parsley and black pepper in a bowl. The filling is where you can taste your work, so don't be shy with seasoning.

Roll and cut:

On a lightly floured surface, roll your chilled dough to about an eighth of an inch thick. Use a small bowl or biscuit cutter to cut four to five inch circles, working quickly so the dough stays cold.

Fill and seal:

Place two tablespoons of cheese filling in the center of each circle, fold it over to make a half-moon, and press the edges firmly to seal. Run a fork around the edge for a professional look and to ensure nothing leaks during baking.

Bake until golden:

Brush each empanada with beaten egg for that beautiful golden sheen, then bake at 375°F for eighteen to twenty-two minutes until they're deep golden brown. Your kitchen will smell incredible, and you'll want to eat one immediately.

Save

There's a moment when these come out of the oven and the kitchen fills with that toasted cheese aroma that transforms a regular Tuesday into something worth celebrating. My kids know that smell means game-day snacks or a quiet evening of eating straight from the cooling rack, and those small moments have become the reason I keep making these.

Filling Variations That Work

Once you nail the basic cheese filling, you can play around with additions without breaking the recipe. A handful of roasted red peppers adds sweetness, cooked spinach brings earthiness, or caramelized onions make them feel fancy without extra effort. The cheese blend is flexible too, so swap the feta for ricotta if you want something milder, or add a splash of hot sauce to the filling if your crowd likes heat.

Making Ahead and Storage

You can assemble empanadas up to a day ahead and keep them in the fridge on a baking sheet, loosely covered with plastic wrap. Bake them straight from cold whenever you're ready, just add a minute or two to the baking time. Leftovers keep for three days in an airtight container, and they reheat beautifully in a 350°F oven for about five minutes.

Serving Suggestions

These shine on their own, but a small bowl of chimichurri, salsa, or sour cream nearby means people will eat more of them. I've served them at parties, packed them for lunches, and even warmed them up for midnight snacks when hunger strikes. The best part is watching someone taste one for the first time and immediately reach for seconds.

• Set them out while still slightly warm so the cheese is at its most melty and forgiving.
• Make double the batch because they disappear, and you'll wish you had more.
• Pair them with a simple green salad to make a light meal that feels substantial.

Save

These cheese empanadas have a way of bringing people together over something warm and golden and deeply satisfying. Once you make them once, you'll find reasons to make them again and again.

Recipe FAQs

→ What cheeses are used for the filling?

The filling combines mozzarella, feta or queso fresco, and parmesan cheeses for a rich and melty blend.

→ How do you make the dough flaky?

Cold cubed butter is cut into the flour until coarse crumbs form, then combined with egg, water, and vinegar for a tender, flaky dough.

→ Can the filling be customized?

Yes, you can substitute feta with ricotta or cream cheese and add chili flakes for a spicy twist.

→ What is the best way to seal the empanadas?

Fold the dough over the filling to form a half-moon shape, press edges firmly, and crimp with a fork to seal.

→ How do I achieve a golden crust?

Brush the empanadas with a beaten egg wash before baking to ensure a shiny, golden finish.

→ Are there allergen considerations?

Yes, these empanadas contain wheat, eggs, and dairy, so check ingredient labels if you have allergies.