easy cheese empanadas recipe
Easy Cheese Empanadas Recipe: A Perfect Homemade Snack
Looking for a simple yet delicious snack that you can make at home?
This easy cheese empanadas recipe (also known as turnovers) is just what you need!
Empanadas are savory hand pies filled with a variety of ingredients, but this cheesy version is a fan favorite.
With a crispy golden crust and a gooey, melty cheese center, these empanadas are perfect for breakfast, brunch, or as a quick snack.
Whether you’re a seasoned cook or just getting started in the kitchen, this step-by-step easy recipe will show you how to create the perfect cheese empanadas from scratch.
Plus, they freeze well, making them ideal for meal prep or on-the-go treats.
What ingredients for the cheese turnovers ?
For the empanadas dough :
- 300 g flour
- 200 g butter, diced
- 1 small egg, roughly beaten
- 5 cl milk
- 2 tsp white vinegar
For the filling:
- 120 g feta
- 120 g ricotta
- 1 tsp milk
- 2 tsp finely grated parmesan
- 1/2 tsp dried mint, crumbled between your fingers
- 1 small egg
- 1/2 tsp sweet paprika
Egg wash:
- 1 small egg
- 1 tsp milk
how to make this easy cheese empanadas recipe ?
For the filling, we will use three cheeses : feta cheese, ricotta cheese, and parmesan cheese.
- Crush the feta with a fork in a salad bowl and knead to form a smooth dough.
- Incorporate the ricotta, parmesan, milk and mint. Add 1 egg and the paprika, and mix well.
Shaping and baking the cheese turnovers
- Preheat the oven to th. 6/180°C and cover 2 baking sheets with baking paper.
- Whisk 1 egg with the milk in a bowl.
- Roll out the dough on a lightly floured work surface into a layer 3 mm thick.
- Cut out circles 10 cm in diameter using a cookie cutter or a glass, apply icing to the edges using a pastry brush.
- Pour 1 generous teaspoon of filling into the center of each circle, spreading it slightly into an oval (the amount of filling should be enough to make the half-moons generous, but without risking them exploding during cooking).
- Fold the dough rounds by grasping them between your thumb and forefinger to cover the filling.
- Pull on both ends to lengthen and taper the half-moons a little. Press the edges firmly to close them, then hem them by slightly raising the bottom edge to contain the filling.
- Arrange the half-moons on the baking sheets and brush them with the remaining icing.
- Bake one sheet at a time for about 20 minutes. Let cool slightly so that the half-moons are warm but not hot.
Oven baked cheese empanadas
This easy cheese empanadas recipe (also known as turnovers) are savory hand pies filled with melty cheese, you are going to love
Ingredients
For the empanadas dough :
- 300 g flour
- 200 g butter diced
- 1 small egg roughly beaten
- 5 cl milk
- 2 tsp white vinegar
For the filling:
- 120 g feta
- 120 g ricotta
- 1 tsp milk
- 2 tsp finely grated parmesan
- 1/2 tsp dried mint crumbled between your fingers
- 1 small egg
- 1/2 tsp sweet paprika
Egg wash:
- 1 small egg
- 1 tsp milk
Instructions
- For the filling, we will use three cheeses : feta cheese, ricotta cheese, and parmesan cheese.
- Crush the feta with a fork in a salad bowl and knead to form a smooth dough.
- Incorporate the ricotta, parmesan, milk and mint. Add 1 egg and the paprika, and mix well.
- Shaping and baking the cheese turnovers
- Preheat the oven to th. 6/180°C and cover 2 baking sheets with baking paper.
- Whisk 1 egg with the milk in a bowl.
- Roll out the dough on a lightly floured work surface into a layer 3 mm thick.
- Cut out circles 10 cm in diameter using a cookie cutter or a glass, apply icing to the edges using a pastry brush.
- Pour 1 generous teaspoon of filling into the center of each circle, spreading it slightly into an oval (the amount of filling should be enough to make the half-moons generous, but without risking them exploding during cooking).
- Fold the dough rounds by grasping them between your thumb and forefinger to cover the filling.
- Pull on both ends to lengthen and taper the half-moons a little. Press the edges firmly to close them, then hem them by slightly raising the bottom edge to contain the filling.
- Arrange the half-moons on the baking sheets and brush them with the remaining icing.
- Bake one sheet at a time for about 20 minutes. Let cool slightly so that the half-moons are warm but not hot.
