There are many, many types and forms of empanadas. At its most basic an empanada just means something enveloped in bread or a wheat dough. When I envision empanadas, I think back to the empanadas of my childhood – the light, crisply fried pockets of melted cheese, dusted in powdered sugar – the hallmarks of the Bolivian empanada.
I have long believed that Bolivian empanada making is an art form that requires a certain degree of practice, practice that I have yet to truly devote myself to. These empanadas turned out a little denser then I would have liked, but were still decadently delicious. I tend to stay away from fried food, but these are a definite weak spot.
- 3 cups Flour
- 1 cup Milk
- 1/2 tsp Baking Powder
- pinch of Salt
- 1 Egg
- 1 tbsp melted Butter
- ~ 8 oz grated Queso Fresco for filling (or a salty white farm cheese)
- Powdered Sugar for dusting
- Make the dough.
- Combine the dry ingredients together.
- Whisk together the wet ingredients.
- Pour the wet ingredients into the dry, and stir them until well combined.
- Making the Empanadas.
- Divide the dough into 9 equal pieces.
- Roll each piece into a tight ball.
- Roll out each ball out into a thin, flat, oval.
- Place a couple of tbsp worth of cheese into the center of one half of the oval.
- Fold the oval over, enveloping the cheese.
- Pinch and fold along the open edges so that the cheese will not escape when fried.
- Fry the Empanadas until golden brown.
- Dust with powdered sugar and enjoy.