Ingredients Jump to Instructions ↓

  1. 3 cups all-purpose flour

  2. 1 teaspoon baking powder

  3. 1/2 teaspoon salt

  4. 2 tablespoons lard

  5. 1 cup whole milk

  6. 1 egg, well beaten

  7. 1 cup queso chanco (or Swiss cheese or Havarti), cut into 1/2-inch cubes

Instructions Jump to Ingredients ↑

  1. Sift the flour, baking powder, and salt into a large mixing bowl. Combine the lard and milk in a saucepan, and heat until the milk is hot. Pour the hot milk into the flour mixture, and stir until a dough forms. Turn out onto a floured surface, and knead until smooth and elastic. Cover, and allow to rest for 15 minutes. Preheat oven to 375 degrees F (190 degrees C). Roll the dough out on a floured surface 1/4-inch thick. Cut into 4-inch rounds. Brush the outer edges of each circle with beaten egg, and fill with a small mound of cheese. Fold each circle in half to form a half-moon; press the edges with your fingers or a fork to seal. Place the empanadas onto a parchment paper-lined baking sheet. Brush the tops with remaining egg. Bake in preheated oven until golden-brown, about 20 minutes. Alternatively, the empanadas may be deep fried in 375 degrees F (190 degrees C) oil. If deep frying, do not brush the outsides of the empanadas with egg. Drain on paper towels.


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