Empanadas de Viento (Ecuadorian Fried Cheese Puffs)

  • Total time - 1 hour
  • Prep - 45 minutes
  • Frying - 15 minutes
  • Porce: 16
  • Země: Ekvádor
Hot, puffed Empanadas de Viento sprinkled with powdered sugar, served on a plate.

These empanadas are characterized by their thin, brittle crust that puffs up after frying. It is crucial not to overwork the dough and to let it rest sufficiently. The filling is traditionally cheese with a little onion, which provides a savory sharpness that is perfectly complemented by the sugar on top.

Ingredience

For the Dough

  • 3 cups all-purpose wheat flour
  • 1 tsp salt
  • 0.5 tsp baking powder
  • 8 Tbsp (115 g) cold unsalted butter, cut into small cubes
  • 0.5 cups ice water or cold milk (may need slightly more/less)

For the Filling and Frying

  • 1.5 cups cheese filling (e.g., Monterey Jack, Mozzarella, Queso Fresco, grated)
  • 0.25 cups white onion, finely chopped
  • 1 Tbsp unsalted butter (for sautéing the onion)
  • 1 liter vegetable oil for frying
  • 0.25 cups granulated or powdered sugar (for sprinkling)

Instrukce

Step 1: Prepare the Dough

In a bowl, mix the flour, salt, and baking powder.

Add the cold butter and cut it into the flour using a fork or pastry blender until the mixture resembles coarse breadcrumbs and no large pieces of butter remain.

Gradually add the ice water (or milk) 2 Tbsp at a time. Stir with a fork until the dough just starts to come together. The dough should not be wet or dry. Work it with your hand only a few times until it forms a cohesive ball.

Wrap the dough in plastic wrap and let it rest on the counter for 30 minutes (or in the refrigerator overnight).

Step 2: Prepare the Filling

In a small skillet, melt the butter and sauté the finely chopped onion over medium-low heat until transparent and fragrant (about 5 minutes). Let cool.

In a larger bowl, mix the grated cheese and the cooled sautéed onion. Set aside.

Step 3: Shape the Empanadas

Divide the dough into 16 equal parts and form small balls. Let them rest for 5 minutes.

On a lightly floured surface, roll out each ball into a very thin disc (about 15 cm (6 inches) in diameter).

Moisten the edges of the disc with water.

Place about 2 Tbsp of cheese filling in the center, fold over in half, and firmly press the edges to ensure they are tightly sealed and the cheese does not leak out. You can also press the edges with a fork or roll them into a decorative 'braid' (repulgue).

Step 4: Frying

In a large skillet or pot, heat the oil for frying. It should reach approximately 185 °C (365 °F) (or until a cube of bread browns in 30 seconds).

Fry the empanadas in small batches (3–4 at a time) to avoid overcrowding the pan. Fry for about 2–3 minutes per side until golden brown and puffed up.

Remove the cooked Empanadas with a slotted spoon and let them drain on a paper towel.

Step 5: Serving

Immediately sprinkle the hot Empanadas with a generous layer of sugar. Serve warm with coffee or the traditional Ecuadorian Morocho drink.