Baked cheese empanadas {Empanadas de queso al horno}

Name: Baked cheese empanadas {Empanadas de queso al horno}
Prep time: 30 min
Cook time: 20 min
Yield: 15 medium sized or 20-25 small empanadas
Ingredients: 15 medium size or 25 small empanada discs; 3 cups crumbled fresh queso or grated mozzarella; ½ white onion; 1 egg; 2-3 tbs demerara sugar

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4.8

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Prep Time
30 mins
Cook Time
30 mins
Servings
15 medium sized or 20-25 small empanadas
Course
Appetizer, Snacks
Cuisine
South American, Ecuadorian

Baked cheese empanadas {Empanadas de queso al horno}

Iris Warren

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Easy recipe for homemade baked cheese empanadas

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Ingredients

Servings

15 medium size or 25 small empanada discs use homemade empanada dough for baking or store bought
3 cups crumbled fresh queso or grated mozzarella you can use your favorite type of cheese or a mix of different cheeses that you like
½ white onion chopped finely
1 egg white and yolk separated and lightly whisked
2-3 tbs demerara sugar optional

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Instructions

Mix the cheese and onion together.
To assemble the empanadas spoon the cheese and onion mixture on the center of the empanada discs.
Brush the edges of the empanada discs with the egg whites (this is will help them seal better and keep the filling from leaking while baking) .
Fold the empanada discs and seal the edges, use a fork to help seal the empanadas.
Lightly brush the top of the empanadas with the egg yolk, this will give a nice golden glow when they bake.
Sprinkle the demerara sugar on the top of the empanadas.
Chill the empanadas for at least 30 minutes, this will help them seal better and prevent leaks.
Pre-heat the oven to 400 F and bake for 20-25 minutes or until golden.
Serve immediately.