Como hacer empanadas de viento fácil

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.

Mix 2 cups of flour with 1 teaspoon of salt.

Add 0.5 tablespoon of butter and mix until there are no lumps of butter remaining.

In a separate bowl, dissolve 1 teaspoon of yeast in 210 ml of warm water and add 1 tablespoon of additional water and 1 teaspoon of sugar.

Combine the yeast mixture with the flour mixture and mix until a dough forms.

Knead the dough for about 4 minutes until it is smooth and homogeneous.

Form the dough into a ball and place it in a bowl with a little oil to prevent it from drying out.

Cover the dough and let it rest for 15 minutes (or 25 minutes if it's cold).

After resting, divide the dough into balls of your desired size for the empanadas.

Flatten the dough ball with your palm and roll it out with a rolling pin.

Place a generous amount of cheese in the center of the dough circle.

Seal the empanada by pressing the edges together (repulgar is optional).

Let the empanadas rest for 10 minutes before frying.

To check the oil temperature, drop a little dough in; if it bubbles, the oil is ready.

Fry the empanadas, spooning oil over the top until golden brown on the bottom, then flip to brown the other side.

Remove the empanadas from the oil once golden brown on both sides.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens