Empanadas de viento (fried cheese empanada)
Empanadas de viento are a special Ecuadorian treat. Six out of seve Downings consider this the best kind of empanada. We highly recommend this delicious treat.
25 small empanada discs (you can use homemade empanada dough, see recipe below, or store bought dough)
2 ¾ cups grated cheese (quesillo, mozzarella, monterey jack, or other white melting cheese)
½ white onion chopped
½ cup sugar for sprinkling
First. Mix the grated cheese and chopped onions together.
Then. Spoon the cheese filling on the center of the each empanada disc.
Then. Fold the empanada discs and seal the edges, first pressing gently with your fingers, next use a fork to press down and seal, twist and fold the edges of the empanadas and then use the fork again to make sure they are sealed.
Then. Chill the empanadas for one hour.
Then. Fry the empanadas in a frying pan, use enough oil to cover at least half of the empanada, let the oil get very hot and fry each empanada until they are golden on each side.
Then. Place the empanadas on paper towels to drain any excess oil, sprinkle with sugar.
Enjoy. Serve warm.
1/4 tsp salt
1 tsp baking powder
1 stick of butter, cut in 8 pieces
½ orange juiced
1/2 – 2/3 cup chilled sparkling water
3 cups all purpose flour
First. Mix the flour, salt and baking powder.
Then. Add the pieces of butter, juice the ½ orange and sparkling water – add ½ cup of the water to begin and then add more as needed or until clumps of dough start to form.
Then. Form a ball with the dough and knead.
Then. Place the dough in bowl, cover and let rest at room temperature for one hour.
Then. Roll out the dough into a thin sheet and cut out round disc shapes for empanadas. Discs should be really thin so that they will fully cook when you fry them. The discs do not need to be completely round but they need to be about three inches in diameter.
Then. Use immediately or store in the refrigerator or freezer to use later.
With love, The Downings