Dairy Farmers of Ontario shared this recipe for Cheese Empanadas. Filled with a savoury blend of mozzarella and feta inside a buttery homemade pastry, these golden pockets are crisp on the outside and deliciously cheesy in every bite. Enjoy them fried, baked, or air-fried as an appetizer, snack, or light meal.
Cheese Empanadas
Serves: 15 empanadas
Ingredients:
- 2 cups (500 mL) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/4 cup local butter, cold and cubed
- 3/4 cup (175 mL) local milk at room temperature
- 1 ½ cups shredded local mozzarella
- ¾ cup crumbled local feta
- Canola or vegetable oil for frying
Directions:
- In a large bowl, stir together the flour, baking powder, and salt. Using a fork or your fingertips, work in the cold butter until a crumbly mixture forms. Stir in the milk until a ragged dough forms.
- Turn the dough onto a floured work surface and knead until smooth. Cover with a clean tea towel and let rest for 15 minutes.
- In a bowl, combine the mozzarella and feta.
- Cut the dough into 16 pieces. Roll out one piece at a time into a 4-inch circle. Place about 1½–2 tbsp of the cheese mixture in the centre of the dough. Lightly brush the edge with water, fold over to create a half-moon shape, and pinch the edges firmly to seal. Press the edges with a fork to help prevent the filling from leaking. Repeat with the remaining dough and filling.
- Heat 3–4 inches of oil in a deep, wide saucepan to 350°F.
- Fry a few empanadas at a time for about 3 minutes, turning halfway through, until both sides are golden brown. Do not overcrowd the pot.
- Transfer with a slotted spoon to a paper towel-lined plate. Let cool slightly and serve warm.
*Baked or Air Fryer Option: For a lighter version, brush both sides of the sealed empanadas with melted local butter.
To bake: Arrange on a parchment-lined baking sheet and bake at 400°F for 18–22 minutes, flipping halfway through, until golden and crisp.
To air fry: Arrange in a single layer and air fry at 375°F for 8–10 minutes, flipping halfway through, until golden and crisp. Work in batches as needed.
