Empanadas de Viento

Empanadas de Viento are Ecuadorian street-market pastries famed for their dramatic puff and light, hollow interior—hence the name “of the wind.” Originating in the highland cities and traveling across the country’s markets and home kitchens, these golden, bubbly pockets are typically enjoyed fresh from the fryer and showered with a sweet finish. What makes them special is a balance of thin, tender dough, a small amount of melty filling, and a careful fry that turns each half-moon into a crisp, airy shell.

At food stalls and family gatherings, the routine is simple and joyful: shape, fry, sprinkle, and share. The method below captures that spirit while ensuring dependable results at home.

Ingredients

• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 tablespoons sugar (plus extra for dusting)
• 3 tablespoons cold diced butter
• 3/4 to 1 cup cold water
• 12 ounces grated melting cheese
• Neutral oil for deep-frying

Preparation

Make the dough

1. In a large bowl, whisk together the flour, baking powder, salt, and 1 tablespoon sugar until evenly combined.
2. Rub or cut in the chilled butter until the mixture resembles coarse crumbs with a few pea-size bits remaining.
3. Drizzle in the cold water gradually, tossing with a fork, just until the dough holds together when pressed. Turn it onto a work surface and knead gently until smooth and supple, about 2 to 3 minutes.
4. Wrap or cover and let the dough rest so it relaxes, about 20 to 30 minutes.

Fill and seal

1. Divide the dough into 10 to 12 equal portions. Keep covered so it doesn’t dry while you work.
2. On a lightly dusted surface, roll each portion into a thin round, roughly 5 to 6 inches across.
3. Place 1 to 2 tablespoons of grated cheese on one half of a round, leaving a clean border for sealing. Avoid overfilling so the pocket can puff.
4. Lightly moisten the border with a fingertip of water. Fold the dough over the cheese to form a half-moon, press to seal, then crimp the edge firmly. Repeat with the remaining rounds and cheese.

Fry

1. Pour enough oil into a deep, wide pot to reach at least 1 1/2 inches. Heat over medium until the oil reaches about 350°F/175°C (a scrap of dough should sizzle on contact).
2. Fry 2 to 3 at a time without crowding. They will puff dramatically; gently submerge and baste with hot oil for even color. Cook until deep golden, about 2 to 3 minutes per side.
3. Transfer to a rack or paper to drain. While still hot, shower with sugar. If any cheese leaks into the oil, skim it out to prevent scorching.

Serving and enjoyment

Serve immediately while the shells are crisp and airy. Add a final sprinkle of sugar to taste and enjoy the shattering contrast between the delicate crust and the slightest hint of molten interior. These are perfect with coffee, hot chocolate, or a simple afternoon tea.

Tips for success

• Resting the dough helps it roll thinly and puff beautifully; don’t skip the resting time.
• Thin dough is key: it supports a quick puff and prevents weighing down the delicate structure around the cheese.
• Maintain steady heat. If the pot is overcrowded, the oil temperature drops and the pastries absorb more fat instead of forming a crisp shell.
• Season the dough lightly so the finishing sugar remains the star of the flavor profile.

Storage and reheating

These are best right after frying, but leftovers can be reheated in a hot oven until re-crisped, about 5 to 8 minutes. Avoid covering them tightly while warm, which traps steam and softens the crust.