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Home » All » By Theme » Empanadas » Baked cheese empanadas or empanadas de queso al horno

Baked cheese empanadas or empanadas de queso al horno

By Layla Pujol 15 Comments

Cheese empanadas

These baked cheese empanadas are a healthier alternative to the traditional fried cheese empanadas known as empanadas de viento. I love empanadas and there are so many different types of empanada fillings. I have yet to try one that I didn’t like, however one of my favorites is the most basic filling: cheese and onion.

En Español

It is easiest and quickest filling to make, and if you are using the store bought empanada discs (for baking) the whole process is very quick and produces a great appetizer or breakfast. These savory cheese empanadas contrast well with the sugar on top of the empanadas and this is something characteristically Ecuadorian.

Baked cheese empanadas

We sprinkle sugar on the top of cheese empanadas, both baked and fried versions. This is something that my boys love, if there’s a choice of different empanadas on the table, they will choose the ones with sugar on top. However feel free to omit the cheese if you don’t want that option.

The challenge with empanadas, especially cheese empanadas, is to keep them from leaking when they are baking. A good way to keep them from leaking is to use egg whites to help seal the empanadas, and it also helps to let them rest in the refrigerator for at least 30 minutes before baking.

Despite this I always have at least one empanada that leaks every time, it must be because I overstuff the empanadas, I just can’t resist the idea of having as much gooey cheese as possible. For cheese empanadas it also helps if you mix different cheeses, for example queso fresco and mozzarella. You can also fill them with goat cheese and oaxaca cheese, really the combinations for cheese empanadas are endless, but I do recommend using a mix of a melty cheese with a flavorful but less melty cheese.

Baked cheese empanadas

Baked cheese empanadas {Empanadas de queso al horno}

Easy recipe for homemade baked cheese empanadas
4.84 from 166 votes
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Course: Appetizer, Snack
Cuisine: Ecuadorian, Latin
Keyword: Baked empanadas, Cheese empanadas, Empanadas
Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 15 medium sized or 20-25 small empanadas

Ingredients

  • 15 medium size or 25 small empanada discs use homemade empanada dough for baking or store bought
  • 3 cups crumbled fresh queso or grated mozzarella you can use your favorite type of cheese or a mix of different cheeses that you like
  • ½ white onion chopped finely
  • 1 egg white and yolk separated and lightly whisked
  • 2-3 tbs demerara sugar optional

Instructions

  • Mix the cheese and onion together.
  • To assemble the empanadas spoon the cheese and onion mixture on the center of the empanada discs.
  • Brush the edges of the empanada discs with the egg whites (this is will help them seal better and keep the filling from leaking while baking) .
  • Fold the empanada discs and seal the edges, use a fork to help seal the empanadas.
  • Lightly brush the top of the empanadas with the egg yolk, this will give a nice golden glow when they bake.
  • Sprinkle the demerara sugar on the top of the empanadas.
  • Chill the empanadas for at least 30 minutes, this will help them seal better and prevent leaks.
  • Pre-heat the oven to 400 F and bake for 20-25 minutes or until golden.
  • Serve immediately.
Cheese empanadas
Cheese empanadas
Cheese empanadas
Cheese empanadas
Cheese empanadas
Empanadas de queso or cheese empanadas
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Filed Under: All, Appetizers, Breakfast and brunch, Cheese, Ecuador, Empanadas, Kid friendly, Latin America, South America, Vegetables, Vegetarian

Reader Interactions

Comments

  1. Sarah says

    January 2, 2020 at 3:07 am

    Hi please can you let me know if these can be frozen?

    Reply
    • Layla Pujol says

      January 2, 2020 at 10:03 am

      Yes, they can be frozen. You can either freeze them already baked or prior to baking.

      Reply
      • Sarah says

        January 2, 2020 at 10:39 am

        Thank you for your help. My daughter has made a big batch

        Reply
  2. Susan Sunde says

    December 25, 2019 at 4:37 pm

    Is demerara sugar the same as turbinado sugar? It looks the same.

    Reply
    • Layla Pujol says

      December 27, 2019 at 11:20 am

      It’s not the same, but they’re very similar and either one will work fine.

      Reply
  3. Kathryn says

    July 14, 2014 at 7:25 am

    I want to make these for guests tomorrow. I only have brown onion, is that ok? Or should I make a trip to the store? Also, I wonder if I should sauté the onion first. Is this a bad idea? Is it best to put them in raw?

    Any type of onions will work. I’ve also made empanadas using caramelized onions and it’s really good – especially when using cheeses like goat cheese or brie. For these either sauteed or raw will work, the raw ones will cook, but will be a little bit crunchier.

    Reply
  4. Wendy Feltham says

    May 8, 2013 at 6:38 pm

    Thank you for this wonderful recipe! I made the dough, and added more water than your recipe called for. Otherwise I followed all your directions exactly, and they turned out beautifully, with hardly any leaks at all. I took them to a gathering of friends who have been to Ecuador, as I have, and they all agreed they were very authentic and delicious!

    Reply
  5. emilia says

    April 9, 2013 at 4:39 pm

    Laylita, no encuentro demerara sugar crees que se pueda substituir con brown sugar? o es mas conveniente simplemente omitir el azúcar.

    Reply
    • Layla Pujol says

      April 9, 2013 at 5:10 pm

      Si, puedes usar cualquier otro tipo de azucar, mientras mas gruesa mejor. O tambien lo puedes omitir y espolvorear un poco de azucar luegos de hornearlas.

      Reply
  6. Joy says

    February 15, 2013 at 11:24 am

    I have made these quite a few times already and they have always been a huge hit. My nephew fell in love with them and now he asks for them all the time!!! They are so delish. Now I have to make some this weekend.

    Reply
  7. Emilia says

    February 13, 2013 at 5:07 pm

    Laylita por cebolla Blanca te refineries a la perla o a la larga?

    Reply
    • Laylita says

      February 13, 2013 at 5:08 pm

      Para estas empanadas puede ser cualquiera de las dos, si tengo la larga la uso y sino la perla.

      Reply
  8. CAYETANA says

    August 7, 2012 at 3:12 pm

    Hola amiga estoy muy contenta con tus recetas es lo mejor q e encontrado me paso viendo tadas y hoyooo hecho caldo de bolasde verde y a mis niñas les a gustado mucho les a recordado a comida de nuestro pais gracias por hacerme la cocina muy facil FELICITACIONES T ESCRIBO DESDE MADRID

    Reply
  9. Kitchen Butterfly says

    February 1, 2010 at 2:50 pm

    Love these…..made some yesterday with Manchego, served with Dulce de membrillo…….delish! Lovely photos

    Reply
  10. Beth says

    August 15, 2008 at 4:23 pm

    I just tried your empanadas de viento recipe – delicious! The dough was super crumbly for me, though – maybe because of the altitude here in Quito? I think I will add a little vodka to the dough next time to keep it softer without making it tough.
    I am looking forward to trying these baked ones, too. It will be great to have a little bit healthier option. Thanks for your yummy recipes.

    Reply

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Welcome

 Layla Pujol is an Ecuadorian modern-day nomad who loves to cook and travel. She currently lives in Europe, previously in the US, and is currently working on her first cookbook, which will focus on delicious Ecuadorian and Latin recipes (adapted to her style). More

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