4.8 from 522 votes
Baked cheese empanadas {Empanadas de queso al horno}
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.
Prep Time
30 mins
Cook Time
20 mins
Servings:
15
medium sized or 20-25 small empanadas
Course:
Appetizer, Snacks
Cuisine:
South American, Ecuadorian
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.
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