Loroco and Cheese Empanadas Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 teaspoon salt
- 1/2 cup cold water
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled queso fresco
- 1/2 cup loroco, finely chopped
- 1/4 cup onion, finely chopped
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1 egg, beaten

Special equipment needed:
- Rolling pin
- Empanada mold or a small bowl
- Baking sheet
- Parchment paper

Step-by-step instructions:

1. In a large mixing bowl, combine flour, butter, and salt. Mix until the mixture resembles coarse crumbs.

2. Gradually add cold water and mix until the dough comes together. Knead the dough for a few minutes until it becomes smooth.

3. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.

4. In a separate mixing bowl, combine shredded mozzarella cheese, crumbled queso fresco, loroco, onion, black pepper, cumin, and paprika. Mix well.

5. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

6. Roll out the chilled dough on a floured surface until it is about 1/8 inch thick.

7. Using an empanada mold or a small bowl, cut out circles from the dough.

8. Place a spoonful of the cheese and loroco mixture in the center of each circle.

9. Fold the dough over the filling and press the edges together to seal.

10. Use a fork to crimp the edges of the empanadas.

11. Brush the empanadas with beaten egg.

12. Bake the empanadas for 20-25 minutes or until golden brown.

Preparation time: 45 minutes
Cooking time: 20-25 minutes
375°F (190°C)
Serving size:
Makes 12 empanadas

Nutritional information:
Calories per serving: 220
Fat: 13g
Carbohydrates: 18g
Protein: 8g

Substitutions for ingredients:
- Loroco can be substituted with spinach or kale.
- Queso fresco can be substituted with feta cheese.

- Add cooked ground beef or chicken to the filling for a meatier version.
- Use different types of cheese such as cheddar or pepper jack for a different flavor.

Tips and tricks:
- Make sure the dough is chilled before rolling it out to prevent it from sticking.
- Don't overfill the empanadas to prevent them from bursting open while baking.
- Serve with a side of salsa or guacamole for dipping.

Storage instructions:
Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the empanadas in the oven at 350°F (175°C) for 10-15 minutes or until heated through.

Presentation ideas:
Arrange the empanadas on a platter and garnish with chopped cilantro or green onions.

Chopped cilantro or green onions.

Serve with a side of rice and beans or a simple salad.

Suggested side dishes:
Rice and beans or a simple salad.

Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the empanadas are not sealing properly, use a little water to moisten the edges of the dough.

Food safety advice:
Make sure to cook the empanadas until they are golden brown and the filling is heated through to prevent any foodborne illnesses.

Food history:
Empanadas are a popular dish in Latin American cuisine and can be filled with a variety of ingredients such as meat, cheese, vegetables, and fruit.

Flavor profiles:
The loroco and cheese empanadas have a savory and slightly tangy flavor from the cheese and loroco mixture.

Serving suggestions:
Serve the empanadas as an appetizer or a main dish for lunch or dinner.

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Region: El Salvadoran

Taste: Savory, Cheesy, Herby, Flavorful, Comforting