TTB Episode 2 - How to make Ecuadorian Empanadas de Viento

cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta

Cottage cheese provides a lower-fat option while maintaining creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a distinct flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: corn flour

Whole wheat flour increases fiber content.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier but may be more expensive.

Combine flour and a pinch of salt in a large bowl and mix with hands.

Add a cold stick of unsalted butter to the flour and work it with hands until it resembles a crumble pie topping.

Gradually add sparkling seltzer water to the mixture and continue to knead.

If the dough is sticky, add extra flour in increments, about a third cup total, until the dough is manageable.

Knead the dough for about 10 minutes until it is smooth and supple, then let it rest for 10 minutes.

Divide the dough into ten golf-sized balls and sprinkle flour on the countertop and rolling pin.

Roll each ball into disks about 5 inches in diameter.

Place crumbled queso fresco in the center of each disk and fold the edges over to form a half-moon shape, pinching the edges to seal.

Create a decorative edge by pulling and folding the dough around the empanada.

Heat oil to 375 degrees Fahrenheit and place the empanadas in the hot oil, ensuring they are flipped to cook evenly.

Fry until golden brown and bubbly, then remove from oil and place on paper towels to absorb excess grease.

Immediately sprinkle granulated sugar on both sides of the empanadas while they are hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens