Ecuadorian Fried Cheese Empanadas: A Beginner-Friendly Delight

Empanadas hold a special place in many cultures, and Ecuadorian fried cheese empanadas are a perfect example of how simple ingredients can create something truly delicious. These golden, crispy pockets filled with melted cheese are a staple in Ecuadorian cuisine, often enjoyed as a snack, breakfast treat, or party food. Their appeal lies in their simplicity—just a handful of ingredients transform into a flaky, flavorful, and satisfying dish.

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For beginner cooks, these empanadas are an excellent introduction to making homemade dough and frying. The recipe is straightforward, requiring basic techniques that anyone can master with a little patience. Plus, the satisfaction of creating something from scratch, shaping each empanada by hand, and watching them turn golden in hot oil is incredibly rewarding.

This version of Ecuadorian empanadas is entirely plant-based, but the recipe is flexible. If you prefer, you can substitute the vegan cheese with dairy-based cheese or even incorporate a savory protein like shredded chicken or seasoned ground beef for a heartier filling. Regardless of the variation, the result is a delicious, crispy, and comforting treat that is perfect for sharing.

Ingredients and Preparation

To make these empanadas, you will need a few pantry staples. The dough is made with flour, water, vegetable shortening, salt, and baking powder, creating a soft and pliable texture that fries beautifully. The filling consists of shredded vegan mozzarella cheese, which melts into a creamy, gooey center.

Ingredients

For the dough:

• 1 cup (250 ml) water
• 2 tablespoons (24g) vegetable shortening
• 3/4 teaspoon (3g) salt
• 300g all-purpose flour (about 2 1/4 cups)
• 2 1/4 teaspoons (8g) baking powder

For the filling:

• 12 tablespoons shredded vegan mozzarella cheese
• (Optional) 1 cup cooked, shredded chicken or 1 cup seasoned ground beef

For frying and finishing:

• Neutral oil for frying (vegetable or canola)
• Sugar, as desired

Alternative Ingredient Suggestions

For a non-vegan version, swap the vegan cheese for traditional mozzarella, queso fresco, or Monterey Jack cheese. If you want to add a protein component, shredded rotisserie-style chicken or ground beef cooked with a bit of salt, pepper, and cumin can be mixed in with the cheese for extra flavor. For a spicier kick, a small amount of chopped jalapeños or red pepper flakes can be added to the filling.

Step-by-Step Instructions

Preparing the Dough

1. In a small pot, combine the water, vegetable shortening, and salt. Heat over low heat, stirring occasionally, until the shortening melts completely. Remove from heat and set aside.
2. In a large mixing bowl, whisk together the flour and baking powder.
3. Add 1 cup of the warm water mixture to the flour and mix with a spatula until a rough dough forms.
4. Use your hands to knead the dough, gradually adding the remaining water mixture, about 2 tablespoons at a time, until the dough becomes smooth and pliable.
5. Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until it is soft and elastic. If the dough feels too sticky, sprinkle in small amounts of flour. If too dry, add small amounts of water until the desired consistency is reached.
6. Place the dough back into the bowl, cover it with a damp kitchen towel, and let it rest for 30 minutes.

Assembling the Empanadas

1. Heat about two inches of oil in a deep skillet or heavy-bottomed pot over medium heat until it reaches 350°F.
2. Divide the dough into 12 equal portions and roll each piece into a small ball. Keep the dough balls covered with a damp towel to prevent drying.
3. On a floured surface, roll out each ball into a thin disk, about 1/4 to 1/8 inch thick.
4. Place a heaping tablespoon of shredded vegan cheese (or a mix of cheese and protein, if using) into the center of each disk.
5. Fold the dough over the filling to create a half-moon shape, pressing the edges together firmly with your fingers. To ensure a tight seal, use a fork to crimp the edges or create a braided border by folding the dough over itself in small sections.
6. Set the assembled empanadas on a parchment-lined baking sheet while working on the rest.

Frying the Empanadas

1. Carefully place the empanadas into the hot oil in small batches, being mindful not to overcrowd the pan.
2. Fry for about 2-3 minutes on each side or until golden brown and crispy.
3. Use a slotted spoon to remove the empanadas and transfer them to a plate lined with paper towels to absorb excess oil.
4. While still warm, sprinkle a generous pinch of sugar over the empanadas for a hint of sweetness.
5. Repeat the frying process with the remaining empanadas.

Serving and Enjoying

Empanadas are best enjoyed warm, when the cheese is still melted and gooey. They can be served as a snack, appetizer, or paired with a light salad for a complete meal. For an added layer of flavor, serve them with a dipping sauce such as aji criollo, a traditional Ecuadorian hot sauce made from chili peppers, cilantro, and lime juice.

Beginner Tips and Notes

Troubleshooting Common Issues

• If the dough is too sticky to roll out, add small amounts of flour to the surface while rolling.
• If the dough cracks or feels too dry, knead in a teaspoon of water at a time until it becomes pliable.
• If the empanadas open while frying, double-check that the edges are firmly sealed before placing them in the oil. A fork can help create a tighter seal.
• If the oil temperature is too high, the empanadas may brown too quickly on the outside while remaining undercooked inside. Use a thermometer to maintain a steady 350°F.

Kitchen Efficiency Tips

• Prepare the dough in advance and store it in an airtight container in the refrigerator for up to 24 hours. Let it come to room temperature before rolling.
• Use pre-shredded cheese to save time on prep.
• If adding chicken or beef, cook it in advance and store it in the fridge until ready to assemble the empanadas.

Storage and Reheating

These empanadas taste best on the day they are made but can be stored for later enjoyment. To keep them fresh, place them in an airtight container at room temperature for up to two days. If refrigerating, store them for up to four days. To reheat and restore crispiness, place them in an oven or toaster oven at 375°F for about 5-7 minutes. Avoid microwaving, as it can make the dough soft and chewy rather than crispy.

Elevate the Dish with Complementary Sides

To make this dish a complete meal, consider serving the empanadas with a side of fresh salsa, guacamole, or a light cabbage slaw. A simple tomato and avocado salad with lime dressing also pairs well, balancing the richness of the fried dough with fresh, vibrant flavors.

Encouraging Beginner Cooks

Making empanadas from scratch might seem intimidating at first, but once you get the hang of handling the dough and frying, it becomes an enjoyable and rewarding process. The beauty of this recipe is that it is forgiving—small imperfections in shaping or sealing do not affect the final taste. Each batch is a chance to improve technique and experiment with flavors.

For those new to cooking, starting with a recipe like this builds confidence in handling dough, understanding frying temperatures, and experimenting with fillings. The best way to learn is by doing, and these empanadas offer a delicious opportunity to practice.

If you try this recipe, share your experience and any variations you used. Cooking is all about creativity and enjoyment, and there is no better way to appreciate a dish than by making it your own.