Vegetarian-friendly Empanadas that are oozing with gooey and delicious cheese.
For generations, people have enjoyed empanadas as both savory and sweet flaky pastries. Frankly, the world can’t thank the Galicia region of Spain enough for introducing this tasty treat, which has since spread across the globe. While empanadas are often associated with fillings like ground beef or chicken, they are incredibly versatile and can be made vegetarian-friendly with ingredients like cheese, spinach, or even sweet fruits.
That’s why I’m excited to share this recipe for cheese empanadas. They’re a perfect option for vegetarians, as well as anyone who loves cheesy, indulgent snacks.
The toughest part of making empanadas is mixing the dough, as it might take a little practice getting the outside shell of the empanada just right. Other than that, all you have to do is deposit your favorite fillings into the dough, fold over the edges, and wait for the oven to turn them into a gooey and delicious snack.
Are Cheese Empanadas Healthy?
Typically, empanadas are not the healthiest food, and cheese empanadas aren’t exactly an exception to this. They contain a lot of fat, and the saturated fat, in particular, is quite high. The cholesterol in this recipe is also a little high, which you might expect from something with a lot of cheese in it.
The silver lining is that cheese empanadas can be considered a good source of calcium, vitamin A, iron, and a few other nutrients thanks to the cheese in the recipe. You can also make them healthier by adding in your favorite greens, like spinach, kale, or collard greens.
Mixing Cheese and Spices
This recipe for cheese empanadas calls for mozzarella and cheddar cheese. However, you can choose whichever varieties of cheese your heart desires!
You can easily include havarti, ricotta, pepper jack, American, or other types of cheese in the empanadas based on your personal preferences. My recommendation is to use cheeses that melt easily because that will create a gooey and savory cheese empanada.
You can also mix in a few spices or seasonings with the cheese. If you want to add a little more flavor, consider garlic powder, cumin, smoked paprika, or even chili powder based on your tolerance for spicy foods.
FAQs & Tips
The dough for the empanadas can be made a few hours ahead of time and stored in the fridge. Assembled empanadas can also be frozen for up to 3 months until you’re ready to cook them. Finally, leftover empanadas should be allowed to cool and then stored in an airtight container for up to 3 days.
Baking empanadas is usually considered a healthier option compared to frying them. However, frying is quicker if time is a factor. For a perfect middle ground, try air frying your empanadas, as it requires the least amount of oil but with all the flavor of fried empanadas.
If this cheese-based, meat-free empanada is to your liking, you might also enjoy making Vegan Empanadas filled with black beans and various vegetables. Meanwhile, if you want some dessert empanadas, you should consider making either Apple Empanadas or Pumpkin Empanadas. Finally, I would recommend that any empanada lover try both Filipino Empanadas and Breakfast Empanadas.
Serving Suggestions
Cheese empanadas are usually best as an appetizer or side dish with a Spanish or Tex-Mex main course. This can be as simple as Spanish Rice or Mexican Rice.
I often enjoy making empanadas as the appetizer for enchiladas. I find I have the time for empanadas when I make Crock-Pot Chicken Enchiladas, although you might also want to try these Healthy Chicken Enchiladas. Of course, empanadas are also a good choice if you’re trying to replicate Chipotle’s Burrito Bowl with Chicken or making Healthy Tacos.
Cheese Empanadas
Ingredients
- 3 cups all purpose flour
- 3/4 teaspoon salt
- 3/4 cup unsalted butter cold and cubed
- 1/3 cup ice cold water plus more if needed
- 1 cup mozzarella cheese shredded
- 3/4 cup cheddar cheese shredded
- 1 large egg beaten for egg wash
Instructions
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In a large bowl, mix flour and salt together.
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Add cold, cubed butter to the flour mixture and use a pastry blender or your hands to cut the butter into the flour until the mixture resembles coarse crumbs.
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Gradually add ice cold water and mix until a dough forms. If the mixture is dry, add 1 tablespoon more water at a time until it comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
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In a bowl, mix together shredded mozzarella and cheddar cheeses.
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Preheat oven to 400°F. On a floured surface, roll out the dough to 1/8-inch thickness. Cut out rounds using a 5-inch cutter.
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Place a spoonful of cheese mixture on one half of each dough round. Moisten the edges with water, fold the dough over the filling, and seal the edges with a fork.
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Egg wash each empanada using a pastry brush.
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Place empanadas on a baking sheet and bake for 20 minutes or until golden brown.
Nutrition
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