Baked cheese empanadas {Empanadas de queso al horno}
User Reviews
4.8
522 reviews
Excellent
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Prep Time
30 mins
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Cook Time
20 mins
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Servings
15 medium sized or 20-25 small empanadas
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Cuisine
South American, Ecuadorian
Baked cheese empanadas {Empanadas de queso al horno}
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Baked cheese empanadas are pastry discs filled with a mix of cheeses and finely chopped onion, sealed and brushed with egg for a golden finish. Baking rather than frying produces a lighter texture with a crisp, golden crust surrounding a savory, melty cheese interior. The optional sprinkle of demerara sugar on top adds a subtle sweetness that contrasts the savory filling.
Description
These empanadas start with a cheese mixture combining queso fresco or preferred cheeses with finely chopped white onion. The mixture is placed on empanada discs, then the edges are brushed with egg white to help seal. Folding and pressing the edges with a fork ensures the filling stays inside during baking. Brushing egg yolk on top encourages a shiny, golden crust as they bake at 400°F for 20 to 25 minutes until crisp and golden. Sprinkling demerara sugar before baking adds a slight sweet touch to the top crust.
Baked empanadas should be served immediately to enjoy the warm, gooey cheese and crisp pastry contrasts. They make a great snack or accompaniment to a meal.
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Ingredients
- 15 empanada disc use homemade empanada dough for baking or store bought, medium size or 25 small
- 3 cups queso fresco you can use your favorite type of cheese or a mix of different cheeses that you like, crumbled, or grated mozzarella
- ½ white onion chopped finely
- 1 egg white and yolk separated and lightly whisked
- 2-3 tbs demerara sugar optional
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.
Genuine Reviews
User Reviews
Overall Rating
4.8
522 reviews
Excellent
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