Ecuadorian Fried Cheese Empanadas: A Beginner-Friendly Delight
Ecuadorian Fried Cheese Empanadas are a deliciously simple treat—crispy on the outside, filled with melty cheese on the inside, and finished with a dusting of sugar for the perfect sweet-savory balance! This beginner-friendly recipe makes it easy to recreate this classic Latin American favorite at home! 🥟🔥🧀
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 empanadas 1x
Ingredients
Scale
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
Instructions
Preparing the Dough
- 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.
- In a large mixing bowl, whisk together the flour and baking powder.
- Add 1 cup of the warm water mixture to the flour and mix with a spatula until a rough dough forms.
- 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.
- 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.
- Place the dough back into the bowl, cover it with a damp kitchen towel, and let it rest for 30 minutes.
Assembling the Empanadas
- Heat about two inches of oil in a deep skillet or heavy-bottomed pot over medium heat until it reaches 350°F.
- 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.
- On a floured surface, roll out each ball into a thin disk, about 1/4 to 1/8 inch thick.
- Place a heaping tablespoon of shredded vegan cheese (or a mix of cheese and protein, if using) into the center of each disk.
- 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.
- Set the assembled empanadas on a parchment-lined baking sheet while working on the rest.
Frying the Empanadas
- Carefully place the empanadas into the hot oil in small batches, being mindful not to overcrowd the pan.
- Fry for about 2-3 minutes on each side or until golden brown and crispy.
- Use a slotted spoon to remove the empanadas and transfer them to a plate lined with paper towels to absorb excess oil.
- While still warm, sprinkle a generous pinch of sugar over the empanadas for a hint of sweetness.
- Repeat the frying process with the remaining empanadas.
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.