Fried cheese empanadas // Ecuadorian empanadas de viento
Recipe for empanadas de viento or fried cheese empanadas, these delicious traditional Ecuadorian empanadas are filled with cheese, fried until crispy, and served sprinkled with sugar.
Empanadas de viento or fried cheese empanadas are the most delicious traditional Ecuadorian empanadas – they are filled with cheese (and diced onions if you want), fried until crispy, and served sprinkled with sugar. These are truly my favorite empanadas of all time, the combination of the gooey cheese and onions inside a crispy fried empanada and topped with sugar is delicious. I would eat these every day if I could (probably not a healthy idea), these empanadas de viento are the perfect breakfast or afternoon snack with a hot cup of black coffee.
The most important part is making sure the empanadas are sealed well, I seal them four times: first with my fingers, next with a fork, then with my fingers twisting and folding the edges, and finally with the fork again. It also helps if the empanadas rest for about an hour in the fridge before frying them, this might seem over the top just to seal an empanada, but I have experienced them leaking while they are being fried and it is very messy.
These fried empanadas also make a great appetizer, or according to Nicolas a great dessert. We had an argument about that, “they’re NOT a dessert” was my reply, he insisted “but they have sugar on top, so that makes them a dessert”. Anyway I wasn’t very successful, so if you would like to consider these a dessert then go ahead (but they’re not). Either way they are yummy and extremely easy to make, especially if you cheat and use the store bought empanada discs.
Fried cheese empanadas // Empanadas de viento
- 15 medium size or 25 small empanada discs – can use homemade dough recipe below or store bought empanada discs.
For the homemade empanada dough:
- 3 cups all-purpose flour
- ½ tsp salt
- 1 tsp baking powder
- 1 tablespoon of sugar – optional if you want a hint of sweetness in the dough
- 1 stick of butter 4 oz, cut in 8 pieces
- ¼ cup or 4 tablespoons of orange juice
- ~2/3 cup sparkling water or still water add more if needed
For the cheese filling and cooking:
- ~2 ½ cups grated cheese you can use quesillo, mozzarella, monterey jack, Oaxaca or any other cheese that melts well or a combination of your favorites
- 1 cup finely chopped white onion optional
- ½ cup sugar for sprinkling
- Oil for frying
To make the empanada dough:
- Mix the flour, salt, sugar (if using), and baking powder in a food processor.
- Add the pieces of butter and pulse until mixed.
- Add the orange juice and sparkling water – start with ½ cup of water and then add more as needed, pulse and mix until clumps of dough start to form.
- To make the empanada dough by hand, follow the same instruction but use your hands to mix the ingredients together.
- Form a ball with the dough and knead lightly.
- Place the dough in bowl, coat with small amount of oil, cover and let rest at room temperature for about an hour.
- To make the empanada discs or rounds, you can either roll out the dough into a thin layer and cut out round disc shapes for empanadas (use round molds or a small plate). Or you can make several small balls of dough, about 1.5 oz to 2 oz in weight, then use a tortilla press or a rolling pin to roll them out – they don’t need to be perfectly round. It’s really important to get the discs very thin since they cook very quickly when you fry them, if after cutting out the round shapes or pressing them with a tortilla press, they are still thick, try rolling each disc a little more until it is very thin. Some people also use a pasta machine to get the dough very thin.
- The empanada discs can be used immediately or stored in the refrigerator or freezer to use later.
To fill, assemble, and fry the empanadas:
- Mix the grated cheese and chopped onions together.
- Spoon the cheese filling on the center of the each empanada disc.
- Fold the empanada discs and seal the edges, first pressing gently with your fingers, next use a fork to press down and seal, finally twist and fold the edges of the empanadas and then use the fork again for the final sealing.
- Chill the empanadas for at least an hour, this will help them seal better and prevent leaks.
- Fry the empanadas either in a deep fryer or in a frying pan, if using a frying pan add 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 or about a minute per side.
- Place the empanadas on paper towels to drain any excess oil, sprinkle generously with sugar and serve warm.
Hola Layla,, soy ecuatoriana de Loja, buscaba una receta para empanadas de viento, y encontre la suya, esta pagina es muy buena y la tentacion no mata ahora voy a preparar la carne bisteck en salsa de coco y tomate, … no se como saldra pero le avisare,
he preparado carne en salsa de pina y en tomate de arbol, (separados) y los dos platos me salieron esquisitos.
I grew up in Puerto Rico and these, or a variation of it) were an all time favorite. I never had them with sprinkled sugar nor cheesy onions, but we did have them stuffed with picadillo de carne (seasoned ground beef) or with pizza cheese and sauce.
My 12 year old LOVES the pizza ones I make.
I’m gonna try the cheese and onion one of these days :)
I was thinking about how empanadas remind me of our lebanese (and levantine) “sambusek”. Same idea.
Thank you so much for the recipe – while my family is from chile this recipe looks similar to what I’ve had growing up. i can’t wait to try and it and see how it turns out.
thank you for this!
these empanadas are so good……
those are delicious
if you taste one of these your tongue is going to heaven
i proved and really those are delicious
Looking at all your wonderful recipes almost brought me to tears. I miss Quito so much and have always wanting to try Ecuadorian cooking here in the States. But my fear has been that not having quite the same ingredients would ruin it. Your website has given me hope! Thank you.
Thank you sooo much for this great recipe. I made these wonderful “empanadas” for my husband this past week and he absolutely loved them. I just have a quick question. I would like to make “empanadas” for some guests next week, but because of limited time I was wondering if I could make the dough a day in advance? what is your suggestion?
Hi Ana – I’m glad you like these empanadas, you can make the dough a day in advance, you can even assemble the empanadas, keep them refrigerated and just fry them the next day.
Everythink looks delicious, especially the empanadas is there other ingredients you can stuff it with instead of cheese?
Thank you so much
Hi Alejandra – Yes, you can also stuff them with ground beef or chicken or vegetables or fruit. A reader on my Spanish blog reminded me that in Ecuador they are also sometimes stuffed with sweet plantains (previously cooked & mashed).
Happy New year!!!…your site is the best gift i found this season. I’m ecuadorian (de Ibarra) and i love and miss ecuadorian food. I tried couple of your recipes, arroz con chorizo y camaron, come y bebe and the empanadas de viento…what can i say…it is glory!!!! thank you sooooo much…mil gracias.
Thank you so much for this wonderful site! My boyfriend is Ecuadorian…and I can’t wait to surprise him with some of his favorite home-town dishes!!! Thank you so much!