Latin American > Spanish > Tapas

Queso de Acehúche Empanadas Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup cold water
- 1 egg, beaten
- 1/2 cup Queso de Acehúche cheese, crumbled
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
- 1/4 teaspoon black pepper
- Vegetable oil, for frying

Special equipment needed:
- Rolling pin
- Empanada cutter or round cookie cutter
- Deep fryer or heavy-bottomed pot

Step-by-step instructions:

1. In a large mixing bowl, combine the flour and salt. Add the chilled butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

2. Gradually add the cold water, stirring with a fork until the dough comes together. Knead the dough on a floured surface for a few minutes until it becomes smooth and elastic.

3. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

4. In a separate mixing bowl, combine the Queso de Acehúche cheese, parsley, green onions, and black pepper.

5. Preheat the deep fryer or heavy-bottomed pot with vegetable oil to 375°F.

6. Roll out the chilled dough on a floured surface to about 1/8 inch thickness. Use an empanada cutter or round cookie cutter to cut out circles.

7. Place a spoonful of the cheese mixture in the center of each circle. Brush the edges with beaten egg and fold the dough over to create a half-moon shape. Press the edges together with a fork to seal.

8. Carefully place the empanadas in the hot oil and fry until golden brown, about 2-3 minutes per side. Use a slotted spoon to remove the empanadas from the oil and place them on a paper towel-lined plate to drain excess oil.

9. Serve hot with your favorite dipping sauce.


Time:
Preparation time: 45 minutes
Cooking time: 6-8 minutes
Temperature:
Oil temperature: 375°F
Serving size:
Makes 12 empanadas

Nutritional information:
Calories: 234
Fat: 15g
Saturated Fat: 9g
Cholesterol: 58mg
Sodium: 174mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 0g
Protein: 6g

Substitutions for ingredients:
- Queso de Acehúche cheese can be substituted with any crumbly cheese such as feta or goat cheese.
- Fresh parsley and green onions can be substituted with other fresh herbs such as cilantro or basil.

Variations:
- Add cooked and crumbled chorizo or ground beef to the cheese mixture for a meaty empanada.
- Use different shapes for the empanadas such as triangles or rectangles.
- Bake the empanadas instead of frying for a healthier option.

Tips and tricks:
- Make sure the butter is chilled before adding it to the flour mixture to ensure a flaky crust.
- Don't overfill the empanadas or they may burst open during frying.
- Use a slotted spoon to remove excess oil from the empanadas before serving.

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

Reheating instructions:
Reheat the empanadas in a preheated oven at 350°F for 10-15 minutes or until heated through.

Presentation ideas:
Arrange the empanadas on a platter and garnish with fresh herbs or sliced jalapeños.

Garnishes:
Fresh herbs, sliced jalapeños, or a dollop of sour cream.

Pairings:
Serve with a side of Spanish rice and a crisp green salad.

Suggested side dishes:
Spanish rice, green salad, or black beans.

Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the empanadas burst open during frying, make sure they are not overfilled and use a fork to press the edges together more firmly.

Food safety advice:
Make sure the oil is hot enough before frying to prevent the empanadas from absorbing too much oil.

Food history:
Empanadas are a popular Latin American pastry that can be filled with a variety of sweet or savory ingredients. They are believed to have originated in Spain and were brought to Latin America during the colonial period.

Flavor profiles:
Savory, cheesy, and slightly tangy.

Serving suggestions:
Serve as an appetizer or main dish with your favorite dipping sauce.

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Taste: Savory, Tangy, Spicy, Herbal, Aromatic