Encebollado

Ingredients

For the Dough:
2 1/2 cups all-purpose flour
1/2 cup unsalted butter, cold and cut into small pieces
1/2 cup warm water
1/4 cup milk
1 large egg
1 tablespoon sugar
1 teaspoon salt
For the Filling:
1 cup grated cheese (like queso fresco or mozzarella)
1/2 cup finely chopped onions
1/2 cup finely chopped cooked ham or bacon
1 tablespoon chopped fresh parsley or cilantro (optional)
Salt and pepper to taste
For Frying:
Vegetable oil

Instructions

Make the Dough

In a large bowl, combine flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the egg, warm water, milk, and sugar.

Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. Knead briefly until smooth. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

Prepare the Filling

In a medium bowl, mix together the cheese, chopped onions, ham or bacon, and parsley or cilantro (if using). Season with salt and pepper to taste.

Assemble the Empanadas

On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Cut out circles using a cookie cutter or the rim of a glass (about 4-5 inches in diameter).

Place a spoonful of the filling in the center of each dough circle.

Fold the dough over to form a half-moon shape and press the edges together to seal. Use a fork to crimp the edges if desired.

Fry the Empanadas

Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).