How to make it
7 steps. Take it one step at a time.
Whisk together the flour and salt
In a large bowl, whisk together the flour and salt. Add the chilled cubed butter and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs.
Lightly beat the egg
Lightly beat the egg and mix it with the warm water. Gradually add the liquid to the flour mixture, stirring with a fork until a dough begins to form.
Turn the dough out
Turn the dough out onto a lightly floured surface and knead for about 2-3 minutes until smooth. Wrap in plastic and let rest at room temperature for 10 minutes.
10 minDivide the dough
Divide the dough into 12 equal portions and roll each into a ball. On a floured surface, roll each ball into a 5-inch (13cm) circle.
Place about 1-2 tablespoons of shredded cheese
Place about 1-2 tablespoons of shredded cheese in the center of each circle. Fold the dough over to create a half-moon shape and press the edges firmly with a fork to seal.
Heat oil in a deep skillet
Heat oil in a deep skillet to 350°F (177°C). Fry the empanadas in batches for 2-3 minutes per side until they are golden brown and crispy.
6 minDrain on paper towels
Drain on paper towels and serve warm while the cheese is still melted.
A little kitchen wisdom
For the best results, ensure your water is warm when mixing the dough to help the gluten develop. You can also bake these at 400°F (204°C) for 20 minutes if you prefer a lighter version.
