Empanadas de Viento

Ecuador

Cook Time:

Serves:

20 - 25 Minutes

2 - 4 Servings

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

Preparation

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).
Fry the empanadas in batches until golden brown and crispy, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.

Serve:

Serve warm. Empanadas de Viento are delicious on their own or with a side of salsa or guacamole.
Enjoy your meal!

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