Uruguayan Cheese Empanadas
A classic Uruguayan dish, these cheese empanadas are flaky and savory, perfect for a snack or light meal.
Ingredients
- ●2 cups All-purpose flour
- ●1/2 cup Cold unsalted butter
- ●1 cup, shredded Gruyère cheese
- ●1/2 cup, grated Parmesan cheese
- ●1 Egg, beaten
- ●to taste Salt
Instructions
- 1
1. In a large mixing bowl, combine the flour and cold butter. Use a pastry blender or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- 2
2. Gradually add the Gruyère and Parmesan cheese to the flour mixture, stirring until just combined.
- 3
3. Gradually pour in the beaten egg, stirring with a fork until the dough comes together in a ball.
- 4
4. Turn the dough out onto a lightly floured surface and knead a few times until it becomes smooth and pliable.
- 5
5. Divide the dough into 8-10 equal pieces. Roll each piece into a ball and then flatten it slightly into a disk.
- 6
6. Place a tablespoon of Gruyère cheese in the center of each disk. Fold the dough over the cheese to form a half-circle, pressing the edges together to seal the empanada.
- 7
7. Use a fork to crimp the edges and create a decorative border.
- 8
8. Brush the tops of the empanadas with a little bit of milk or beaten egg for a golden glaze.
- 9
9. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 10
10. Place the empanadas on the prepared baking sheet, leaving about 1 inch of space between each one.
- 11
11. Bake for 20-25 minutes, or until the empanadas are golden brown.
- 12
12. Serve warm and enjoy!