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.

Ingredients:

• 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

Directions:

1. Make the dough.
   1. Combine the dry ingredients together.
   2. Whisk together the wet ingredients.
   3. Pour the wet ingredients into the dry, and stir them until well combined.
2. Making the Empanadas.
   1. Divide the dough into 9 equal pieces.
   2. Roll each piece into a tight ball.
   3. Roll out each ball out into a thin, flat, oval.
   4. Place a couple of tbsp worth of cheese into the center of one half of the oval.
   5. Fold the oval over, enveloping the cheese.
   6. Pinch and fold along the open edges so that the cheese will not escape when fried.
3. Fry the Empanadas until golden brown.
4. Dust with powdered sugar and enjoy.