Versión en Español: Receta de empanadas de queso
Chilean fried cheese empanadas (empanadas de queso) are one of the most versatile classics in the national recipe book. They can be made in full size as a main dish or scaled down to bite-sized cocktail pieces — and in either format, the appeal is the same: a thin, crispy fried crust giving way to a pocket of melted cheese.
This recipe makes 6 generous servings and takes about an hour from start to finish. The key variables are dough resting time, oil temperature, and the choice of cheese. Get those three right, and the result is consistently golden, sealed, and grease-free.
Nutritional Information
Each serving of fried cheese empanadas contains approximately 290 kcal, 7 g of protein, 18 g of total fat (8 g saturated), 24 g of carbohydrates (1 g of sugars), and 350 mg of sodium. Values are estimates and may vary depending on the exact cheese and oil used.
How to Make Chilean Fried Cheese Empanadas?
Chilean cheese empanadas are among the most popular in the national repertoire — delicious, adaptable, and best made with queso mantecoso, young gouda, or an artisan goat or sheep cheese that melts without splitting.
Prep Time: 45 minutes
Cook Time: 15 minutes
Servings: 6 people
Ingredients
- 1 kg wheat flour
- 250 ml whole milk
- 250 ml water
- 200 g queso mantecoso (or young gouda)
- 120 g margarine
- 1 tsp salt
- ½ tsp sugar
- Oil for frying
Instructions
- In a large bowl, combine the sifted flour and margarine. Work together with clean hands or a wooden spoon, then add the milk, salt, and sugar. Mix well and gradually incorporate the water until a cohesive, smooth dough forms.
- Transfer the dough to a clean, lightly floured surface and knead by hand until the texture is smooth and uniform. Cover with a clean cloth and rest for 30 minutes. Then roll out with a rolling pin to approximately 3 mm thickness.
- Cut rounds of approximately 10 cm in diameter. Place a small cube of cheese in the center of each round, fold into a half-moon shape, and seal the edges firmly by pressing with the tines of a fork. In a large pot or deep fryer, heat abundant oil to 170°C (338°F).
- Lower 2 to 3 empanadas into the oil without overlapping and fry until evenly golden. Remove with a slotted spoon and drain on paper towels. Serve immediately, hot, with Chilean pebre, chancho en piedra, or ají en crema on the side.
Best Cheeses for Empanadas
The best cheeses for empanadas are those that melt smoothly while maintaining enough structure to stay inside the dough during frying. Queso mantecoso is the traditional Chilean choice — mild, creamy, and forgiving. Young gouda is the most accessible international substitute. Semi-aged goat cheeses or sheep’s milk cheeses add character and creaminess, and hold up particularly well when the empanadas are baked rather than fried.
Cocktail-Size Cheese Empanadas (Empanaditas)
To make miniature cocktail empanadas, roll two rectangular sheets of dough to the same size. Distribute small cubes or crumbles of cheese evenly across one sheet, then lay the second sheet directly on top. Use a fluted pastry wheel or a sharp knife to cut into rectangles. Seal each piece firmly and fry as above. Maintaining oil temperature with a kitchen thermometer is especially important at this size — too cool and they absorb oil, too hot and they seal before the cheese melts.
Additional Tips
Keeping the Cheese Inside
Freeze the cheese cubes for 30 minutes before filling the empanadas. Cold cheese melts more slowly during frying, giving the dough time to set before the filling becomes liquid enough to leak. Moisten the dough edges with water or beaten egg before pressing with a fork for a stronger seal.
Oil Temperature Control
170°C is the target — use a kitchen thermometer. Below 160°C the dough absorbs too much oil; above 185°C the exterior browns before the inside is fully cooked. Fry in small batches to avoid dropping the temperature suddenly when the cold empanadas enter the oil.
Ingredient Substitutions
| Original Ingredient | Substitution |
|---|---|
| Queso mantecoso | Young gouda, mozzarella, or mild cheddar |
| Margarine | Unsalted butter or lard (manteca) |
| Frying oil | Sunflower, canola, or avocado oil |
| Whole milk | Oat milk or water (dough will be slightly less tender) |
Frequently Asked Questions (FAQs)
Can I prepare the empanada dough in advance?
Yes. The dough can be refrigerated for up to 48 hours if wrapped tightly in plastic film or stored in an airtight container. Let it come to room temperature for 15 minutes before rolling.
How do I prevent the cheese from leaking during frying?
Freeze the cheese for 30 minutes before cutting — this helps it hold its shape during frying. Seal the edges firmly by moistening them with water or beaten egg before pressing with a fork.
Can I bake these empanadas instead of frying them?
Yes. Brush with beaten egg and bake at 200°C (390°F) for 15 minutes until golden. You can also use an air fryer at 180°C for 10 minutes, turning halfway through. The texture will be firmer and less flaky than fried.
What is queso mantecoso and what can I substitute it with?
Queso mantecoso is a mild, creamy Chilean butter cheese that melts easily without becoming greasy. Young gouda is the closest widely available substitute — it melts well and holds its structure. Avoid aged or very hard cheeses, which do not melt properly inside the empanada.
What sauces pair well with Chilean cheese empanadas?
Chilean pebre (fresh herb and chili sauce), chancho en piedra (tomato-chili paste), or ají en crema (creamy chili sauce) are the classic accompaniments. Any fresh salsa also works well with the richness of the fried cheese filling.
Cheese Blend Ratio for the Filling
Combining two cheeses gives better flavor and texture than using a single type. A reliable classic blend is 70% queso mantecoso and 30% young gouda — the mantecoso provides creaminess and the gouda adds a mild sharpness and better structural hold. For a more complex version, replace part of the gouda with a semi-aged goat cheese or a small amount of blue cheese, which pairs surprisingly well with the neutral fried dough.
Did You Know?
If queso mantecoso is not available in your area, young gouda is the ideal substitute — it melts to a similar consistency and has the right structural resistance to hold inside an empanada of any size. The degree of aging matters: a young (jong) gouda at 4 to 8 weeks melts cleanly, while a gouda aged over 12 months will barely melt at all.
