forkue
Empanadas de Viento (Ecuadorian Cheese Empanadas)

Ecuadorian · Snack · Medium

Empanadas de Viento (Ecuadorian Cheese Empanadas)

Total
1 hr 15 min
Prep
55 min
Serves
4
Calories
490
Jump to recipe

Thin pastry balloons around onion and cheese, then gets a dusting of sugar for Ecuador's airy fried empanadas.

A modest filling leaves room for Empanadas de Viento (Ecuadorian Cheese Empanadas) to puff in the hot oil. Salty cheese and a light sugar finish make a playful contrast in this Ecuador street snack.

Roll the dough thin and seal every edge firmly, keeping cheese away from the seam. Too much filling weighs down the pastry and creates leaks, so the airy pocket is part of the point rather than a sign that something is missing.

CrispyCheesySweetStreet FoodPartyNut-freeEgg-free

Method

  1. Mix the flour, baking powder, and salt, then rub in the butter until the mixture resembles fine crumbs. Add the water and knead for into a smooth dough; cover and rest for .

  2. Mix the mozzarella with the onion. Divide the dough into eight pieces and roll each into a thin 6-inch circle.

  3. Place one-eighth of the cheese mixture on one half of each circle, leaving a wide border. Fold over, press the edges together, and crimp tightly with a fork.

  4. Heat the vegetable oil in a heavy pot to 350°F (175°C). Fry two empanadas at a time for per batch, turning once, until puffed and golden; plan for all batches and oil recovery.

  5. Drain on a wire rack and sprinkle with the sugar while hot. Serve two empanadas per person, with care for the hot cheese inside.

Forkue tips

  • A mild melting cheese keeps the filling supple. If serving vegetarians, choose mozzarella made with microbial or vegetable rennet.

Storing and reheating

Refrigerate for up to 2 days. Reheat on a rack at 375°F (190°C) until hot and crisp; sprinkle with a little fresh sugar after warming. Freeze uncooked empanadas for up to 1 month.

Kitchen gear

Rolling pinTop picks on AmazonHeavy potTop picks on AmazonDeep fry thermometerTop picks on Amazon
Forkue may earn a commission from links on this page, at no extra cost to you.

Nutrition per serving, estimated

490Calories
14gProtein
55gCarbs
24gFat

Photo: BryanGuev13, CC BY-SA 4.0, via Wikimedia Commons (cropped and enhanced)

Empanadas de Viento (Ecuadorian Cheese Empanadas): FAQ

Why are they called empanadas de viento?

The name refers to their airy, puffed interior. A small cheese filling leaves room for the dough to balloon during frying.

Can I bake them?

They can be baked, but the pastry will be firmer and less inflated. Frying is what produces the thin, blistered shell and open pocket described here.

How do I store and reheat Empanadas de Viento (Ecuadorian Cheese Empanadas)?

Refrigerate for up to 2 days. Reheat on a rack at 375°F (190°C) until hot and crisp; sprinkle with a little fresh sugar after warming. Freeze uncooked empanadas for up to 1 month.

How long does Empanadas de Viento (Ecuadorian Cheese Empanadas) take?

About 1 hr 15 min in total: 55 min prep and 20 min cooking.

What do I need to make Empanadas de Viento (Ecuadorian Cheese Empanadas)?

The key ingredients are all-purpose flour, baking powder, butter, mozzarella and onion, plus pantry basics.

Any tips for Empanadas de Viento (Ecuadorian Cheese Empanadas)?

A mild melting cheese keeps the filling supple. If serving vegetarians, choose mozzarella made with microbial or vegetable rennet.

Cook this next

More baking powderMore cheese