Name: Cheese Empanadas
Prep time: 1 h
Cook time: 30 min
Total time: PT-481458H18M59S
Yield: 30
Cuisine: Chilean
Ingredients: 1 cup of cold milk; 1 cup of hot water; 1 tablespoon of fine salt; 1 kilo of all-purpose flour; 2 whole eggs; 180 grams of warm shortening or melted lard or butter; 1 pound of Havarti cheese or any cheese that melts well in pieces 4 cm x 1 cm

Ingredients

Units

1 cup of cold milk
1 cup of hot water
1 tablespoon of fine salt
1 kilo of all-purpose flour
2 whole eggs
180 grams of warm shortening or melted lard or butter
1 pound of Havarti cheese or any cheese that melts well in pieces 4 cm x 1 cm

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Instructions

Make a brine with milk, water, and salt, and stir until the salt is completely dissolved.
In a large bowl, put all the flour, add the eggs, and incorporate, stirring with a wooden spoon, fork, or with the tips of the fingers. You want to obtain sand of different thicknesses.
Add the butter and work a little more in the same way. At this point, you will only have crumbs, not dough, yet.
Continue working the dough while adding the brine until you obtain a soft and elastic dough. This will take about 10 minutes of kneading by hand. If you need more moisture to form a dough, keep adding water or milk without salt.
Preheat the oven to 350F or 180C or the oil to fry at 350F or 180C.
Separate the dough into 20 or 30 pieces and cover with a damp cloth.
Work each portion individually, roll it into a thin dough (3 mm.), and cut it into a circle. I do not recommend extending half of the dough and cutting several circles at once because there will be a lot of dough left, and each time you re-roll, it gets harder. This method ensures that the empanadas are pretty since the dough will have sufficient flexibility.
Place a piece of cheese on one side of the circle. Close the edge with milk, press firmly and make the folds or close using a fork.
Brush with an egg beaten before taking it to the oven. Do not brush if frying.
Bake for 30-35 minutes until they are golden. Watch them during cooking. If they puff up, bury a toothpick to deflate them so they do not open.
Or fry on one side and then the other. It’s fast, about 2 minutes per side.
Serve hot. To reheat, put the empanadas in the oven at the same temperature for 15 minutes.