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Chilean cheese empanada, with delicious cheese filling, in golden brown pastry
Cheesy empanada with Latin American flavors

Chilean Cheese Empanadas

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Cakes and Desserts
Walking along the coast of Chile, the scent of 'Empanada de Queso' is unavoidable. This isn't just a simple cheese pocket; the dough (masa) is special, richer than bread dough, baking up layered and almost flaky. The soul of the filling is the cheese—traditionally 'Chanco' in Chile, but a mix of Mozzarella and a mature cheese like Gouda replicates that stretchy, buttery experience perfectly. Beware, the inside traps piping hot steam!
🕒 Prep Time 30 mins
🍳 Cook Time 25 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Chilean

Ingredients

Equipment Needed

  • Rolling pin: For even thickness.
  • Fork: For sealing edges.
  • Pastry brush: For egg wash.

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Mix the flour with the baking powder in a bowl. Pour in the melted lard and rub it into the flour.

Tip: The fat coats the flour particles, inhibiting gluten formation, making the dough flaky (shortcrust style).
2 ✓

Gradually add the warm salted water and knead into a smooth, elastic dough. Wrap in plastic and rest for 30 minutes.

Tip: Warm water and resting relax the gluten, making the dough easy to roll without snapping back.
3 ✓

Mix the cheeses together. Roll the dough out to about 1/8 inch thickness and cut out circles approx. 6 inches in diameter.

Tip: Too thin and it tears; too thick and it won't bake through.
4 ✓

Pile cheese on one half of the circle (leave a 1/2 inch border). Wet the edge with your finger, fold the other half over, and press firmly with a fork or crimp (repulgue).

Tip: Leave room for the cheese, as it expands with heat and can burst the dough.
5 ✓

Prick the top with a fork (steam vent) and brush with the beaten egg.

Tip: The egg provides that beautiful, shiny golden brown color (Maillard reaction).
6 ✓

Bake in a preheated oven at 400°F (200°C) for 20-25 minutes until golden brown. Wait 5 minutes before serving.

Tip: Cheese retains heat for a long time; eating immediately can cause burns.

Recipe FAQ

The cheese leaked out.
You didn't seal the edges tightly enough, or you overfilled it. Use water as glue and press down hard.
Can I fry them?
Yes, in Chile that's the 'fritas' version. The dough becomes bubblier but also oilier.

Ingredients

  • 3 3/4 cups All-Purpose Flour
  • 1/2 cup Melted Lard (or Butter)
  • 8 oz Mozzarella or Gouda Cheese (shredded)
  • 4 oz Feta Cheese or Monterey Jack (crumbled/shredded)
  • 1 large Egg (for washing)
  • 3/4 cup Warm Salted Water
  • 1 tsp Baking Powder
  • 1 tbsp Olive Oil