Crispy Cheese Empanadas with Chili Kick
These buttery, flaky cheese empanadas combine a tender pastry crust with a savory filling of sharp cheddar and chili powder. The dough uses egg yolks for richness and is bound with beaten egg whites mixed into the cheese filling, creating golden pastries perfect for appetizers, parties, or casual entertaining. This version balances crispy exterior with creamy cheese interior, ideal for serving warm.
Ingredients
Instructions
- 1
Combine flour, salt, sugar, and baking powder in a bowl.
- 2
Cut butter into flour using a pastry blender or two knives until mixture resembles coarse crumbs.
- 3
Beat egg yolks lightly and whisk with milk.
- 4
Stir wet mixture into flour until a soft dough forms.
- 5
Wrap dough in waxed paper and refrigerate 1 hour.
- 6
Beat egg whites until foamy, then fold in grated cheese and chili powder.
- 7
Roll dough as thin as possible on a floured surface.
- 8
Cut 48 circles using a glass.
- 9
Place 1/3 tablespoon cheese mixture on half the circles.
- 10
Top with remaining circles, moisten edges with water, and press to seal.
- 11
Arrange on baking sheet.
- 12
Bake at 375F for 15 minutes until golden.
Tips
Keep all ingredients cold before mixing, especially butter and milk. Work quickly when cutting butter into flour to maintain flakiness.
Use a consistent size glass or cookie cutter for even circles so pastries bake uniformly.
Fill empanadas while dough is still cool; warm dough becomes sticky and difficult to seal properly.
Good to Know
Keep in airtight container at room temperature up to 2 days. Refrigerate up to 4 days. Do not stack while warm to prevent sogginess.
Prepare dough up to 1 day ahead; wrap tightly and refrigerate. Assemble empanadas up to 4 hours before baking; cover with plastic wrap. Unbaked empanadas freeze up to 1 month; bake from frozen, adding 5 minutes to baking time.
Serve warm or at room temperature as an appetizer, snack, or light lunch. Pairs well with hot sauce, sour cream, or salsa for dipping.
Common Mistakes
Overwork dough to avoid tough, dense pastries; mix just until combined.
Skip chilling to avoid sticky dough that tears when rolling and sealing.
Use room-temperature butter to avoid uneven distribution; cold butter creates flaky texture.
Substitutions
Dairy-Free Swaps
Vegan Options
FAQ
Can I make empanadas ahead and freeze them?
Yes. Assemble unbaked empanadas on a tray, freeze 2 hours, then transfer to freezer bags for up to 1 month. Bake directly from frozen at 375F for 18-20 minutes.
What if I don't have a glass for cutting circles?
Use a cookie cutter, biscuit cutter, or cup of similar diameter. Any round shape works; consistency matters more than exact size.
How long do baked empanadas keep?
Store in an airtight container at room temperature for 2 days or refrigerate up to 4 days. Reheat at 325F for 5-8 minutes to restore crispness.