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Baked cheese empanadas {Empanadas de queso al horno}
Easy recipe for homemade baked cheese empanadas
Course
Appetizer, Snack
Cuisine
Ecuadorian, Latin
Keyword
Baked empanadas, Cheese empanadas, Empanadas
Prep Time
30
minutes
minutes
Cook Time
20
minutes
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.