Empanadas de Queso
A Delicious Journey Through History
Empanadas de Queso have a rich and storied history that dates back centuries. These delectable cheese-filled pastries are a staple in many Latin American countries, each offering their unique twist on the beloved treat. The word "empanada" comes from the Spanish verb "empanar," meaning to wrap or coat in bread. Traditionally, empanadas are associated with Iberian Peninsula culinary practices, but their roots can be traced back even further to ancient culinary techniques. In Argentina and Chile, empanadas are a national treasure, celebrated with festivals and family gatherings.
Over time, these savory pastries have evolved, reflecting local tastes and ingredients. Today, empanadas de queso are particularly adored for their gooey cheese filling encased in a crispy, golden-brown crust. They offer a perfect balance of textures and flavors that have captivated taste buds worldwide.
Ingredients
To make authentic Empanadas de Queso, you will need the following ingredients:
- Flour - 2 cups
- Salt - 1 teaspoon
- Butter - 1/2 cup (cold and cubed)
- Water - 1/3 cup (cold)
- Egg - 1 for egg wash
- Cheese (preferably a mix of mozzarella and feta) - 2 cups, grated
- Black Pepper - 1/2 teaspoon
- Vegetable Oil - for frying, as needed
Preparing the Dough
The key to perfect dough lies in balancing simplicity with precision. The dough for empanadas should be tender yet sturdy enough to hold the filling. To start, combine the flour and salt in a large mixing bowl. Add the cold, cubed butter to the mixture, using your fingers to work it in until it resembles coarse crumbs.
Once the butter is incorporated, gradually add the cold water while gently mixing until a dough forms. Be careful not to overmix. Wrap the dough in plastic wrap and refrigerate for at least an hour.
Making the Filling
While the dough rests, prepare the filling by grating the cheese and mixing it with a sprinkle of black pepper. This simple yet indulgent filling is the heart of the Empanadas de Queso.
Assembling the Empanadas
After the dough has rested, roll it out on a floured surface to about 1/8-inch thickness. Use a round cutter to cut discs from the dough. Place a small spoonful of the cheese mixture on one half of each disc. Fold the dough over the filling, pressing the edges together to seal. Crimp the edges with a fork for an extra-secure seal and decorative touch.
Cooking the Empanadas
Once assembled, heat the vegetable oil in a deep frying pan. Carefully lower each empanada into the hot oil, frying until golden brown, usually about 3-5 minutes per side. For a healthier alternative, brush the empanadas with egg wash and bake them at 375°F (190°C) until golden brown, which typically takes 20 minutes.
Enjoying Your Creation
Empanadas de Queso are best enjoyed fresh off the stove while the cheese inside is still gooey and molten. They pair wonderfully with a fresh green salad or a spicy dipping sauce for an added kick. Empanadas also make an excellent snack or appetizer, easy to transport for picnics or lunchboxes.
Whether you opt for the traditional fried method or the lighter baked version, remember to set a cooking timer to ensure perfectly cooked empanadas each time. Enjoy the warmth and comfort of this beloved classic with friends and family, and let each bite transport you to the vibrant cultures of Latin America.