Cheese Empanadas Golden Flaky (Printable)

Flaky pastry pockets filled with a rich blend of melty cheeses, ideal for tasty snacks or appetizers.

# Ingredient List:

→ Dough

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1/2 cup cold unsalted butter, cubed
04 - 1 large egg
05 - 1/3 cup cold water
06 - 1 teaspoon white vinegar

→ Filling

07 - 1 1/2 cups shredded mozzarella cheese
08 - 1/2 cup crumbled feta or queso fresco
09 - 1/4 cup grated Parmesan cheese
10 - 2 tablespoons chopped fresh parsley (optional)
11 - 1/4 teaspoon ground black pepper

→ Assembly

12 - 1 egg, beaten (for egg wash)

# Steps:

01 - In a large bowl, combine flour and salt. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs.
02 - Whisk egg, cold water, and vinegar in a small bowl. Add to flour mixture and mix until dough forms. Knead gently, shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
03 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
04 - In a bowl, mix mozzarella, feta or queso fresco, Parmesan, parsley, and black pepper until evenly incorporated.
05 - On a lightly floured surface, roll dough to 1/8-inch thickness. Cut into 4- to 5-inch circles.
06 - Place 2 tablespoons of cheese filling in the center of each circle. Fold over to form a half-moon, press edges to seal and crimp with a fork.
07 - Arrange empanadas on prepared baking sheet and brush tops with beaten egg.
08 - Bake for 18 to 22 minutes, or until empanadas are golden brown. Allow to cool slightly before serving.

# Expert Advice:

01 -
  • They're crispy outside, melty inside, and disappear faster than you can plate them.
  • The dough comes together without fuss, even if you've never made pastry before.
  • One batch feeds a crowd, and leftovers taste just as good cold the next day.
02 -
  • Don't skip the dough refrigeration, it's the difference between crispy pastry and tough, chewy pockets.
  • Keep your butter cold until the very last moment, and if your dough gets warm while working, pop it back in the fridge for a few minutes.
  • The egg wash is what gives you that professional bakery shine, so don't skip it.
03 -
  • If your dough cracks while rolling, just pinch it back together, it will seal right up during baking and nobody will know.
  • The secret to deep golden browning is brushing that egg wash evenly and generously across the top of each empanada.

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