A Night of Wine: Empanadas de Queso, Receta Chilena

This weekend I’d thought I’d have a small get together for my mom so she could meet some of my tribe out here in Baltimore.  I thought a wine tasting night would be fun and my mom and I started thinking about what to make for the party.  We wanted to have a bunch of small finger foods that would be easy to munch on as we tried the various wines.

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mmmmmmm, empanadas de quesoooooo

My mom wanted to make Empanadas de Queso and I thought that was an excellent idea.  I hadn’t made empanadas with her since I was a kid and I haven’t had empanadas de queso since the last time I was in Chile!

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I can already taste the yummy goodness!

You can make empanadas de queso in 2 ways.  You can bake them or fry them.  I personally like them better fried, however, they reheat better baked so my mom and I decided to bake this batch. I could also only find the little pearl mozzarella balls.

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This dude always has his nose in the food!

My mom likes to make cheese empanadas very small, only about the size for 2 bites, so we made the diameter of the dough no bigger than about 3 inches.

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Ready for the oven!

To go with the empanadas we also had bacon wrapped asparagus, brown sugar and walnut baked brie, chicken, assorted cheese/crackers/charcuterie/nuts/dried fruits, chocolates, and candies.  I was worried that we wouldn’t have enough food but as we set up the spread we realized that we had more than enough food!

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Sriracha goes with everything!

Everyone also brought their favorite wines and we had a great time tasting them all!

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Empanadas de Queso

Ingredients:

  • 3 cups All Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 Tablespoons lard (or shortening)
  • 1 cup milk
  • 1 cup queso chanco (or swiss, mozarella, havarti), cutinto 1/2 inch cubes
  • 1 egg well beaten

Directions:

  1. Add flour, baking powder, and salt in a large mixing bowl. Mix well with a whisk to break up any clumps.
  2. Combine lard/shortening and milk in a small saucepan. Heat until milk is hot and lard/shortening is melted into the milk. Pour hot milk into the flour mixture and stir with a wooden spoon until dough forms.
  3. Turn dough out onto a floured surface and knead until dough is smooth and elastic. Add more milk a tablespoon at a time if the dough is dry and crumbly.
  4. Cover dough and allow to rest for 15 minutes.
  5. Preheat oven to 375F
  6. Break off a small piece of dough, roll the dough into a ball, and roll the ball out onto a floured surface ¼” thick. It should be about 3 inches round.
  7. Fill the middle with cheese, brush the outside with the beaten egg. Fold circle into a half moon, press the edges with your fingers to seal, place empanadas on a prepared baking sheet.
  8. If Baking: Brush empanadas with beaten egg and bake for 20 minutes until golden brown.
  9. If Frying: Do not brush empanadas with egg.  Deep fry at 375F and drain on paper towels.

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