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Baked cheese empanadas

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
Cook Time 20 minutes
Servings 15 medium sized or 20-25 small empanadas


  • 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


  • 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.