Empanada De Queso Cheese Turnovers Recipes

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CHEESY GUAVA EMPANADAS



Cheesy Guava Empanadas image

When we were growing up, my mother would serve us slices of guava paste with cream cheese on the side for dessert and my father would eat sweet jams with savory cheeses for breakfast. These components come together in this empanada recipe: the cream cheese adds creaminess and tang, while the saltiness of the queso duro balances out the sweetness of the guava. It's an easy assembly and the result can be eaten for any meal, or as a sweet and savory snack.

Provided by Food Network Kitchen

Time 50m

Yield 10 empanadas

Number Of Ingredients 6

Nonstick cooking spray, for the baking sheets
One 14-ounce package frozen white empanada wrappers (10 wrappers), partially thawed (see Cook's Note)
5 ounces cream cheese, at room temperature
10 ounces guava paste
1 1/4 cups grated queso duro or other salty, savory cheese such as sharp Cheddar, Gouda or Gruyere (about 5 ounces; see Cook's Note)
1 large egg

Steps:

  • Preheat the oven to 375 degrees F. Spray 2 baking sheets with nonstick cooking spray.
  • Put 3 or 4 of the empanada wrappers on a flat work surface. Spoon 2 teaspoons of cream cheese on the bottom half of each, then spread to create a half-moon shape, leaving a 1/2-inch gap between the cream cheese and the edge. Divide the guava paste into 1-ounce sections; depending on how the paste is packaged, you can either cut it into planks or scoop out about 3 teaspoons per empanada (using 3 teaspoons rather than 1 tablespoon will make the empanadas easier to seal). Finally, top each empanada with about 2 tablespoons of grated cheese.
  • Make an egg wash by whisking the egg in a small bowl with a splash of water. Brush the outer edge of each wrapper with the egg wash, then seal by folding each wrapper in half and pressing the edges together with your fingers. Arrange the empanadas on the prepared baking sheets, then crimp the edges of each with a fork, pushing down enough to seal but not enough to go through the dough. Assemble, seal and crimp the remaining empanadas.
  • Brush the top side of each empanada with the egg wash, then bake until the outsides are dark golden brown and feel crispy to the touch, 20 to 25 minutes. Let cool for at least 5 minutes, then serve.

EMPANADA DE QUESO (CHEESE PASTRIES)



Empanada De Queso (Cheese Pastries) image

Another wonderful appetizer from Latin American Cooking - Delisious!! Almost addictive. (1 hour chill time not in cook time)

Provided by Derf2440

Categories     Savory Pies

Time 45m

Yield 24 serving(s)

Number Of Ingredients 10

1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon baking powder
1/2 cup butter, cut into small pieces
3 egg yolks
1/3 cup milk
2 egg whites
1 1/2 cups grated cheddar cheese
1/2 teaspoon chili powder

Steps:

  • Combine the flour with the salt, sugar and baking powder in a bowl.
  • Add the butter and cut into the flour with a pastry blender or 2 knives.
  • Beat the egg yolks lightly and combine with the milk.
  • Stir into the flour to form a soft dough.
  • Wrap in waxed paper and chill for 1 hour.
  • Beat the egg whites and fold in the grated cheese and chili powder.
  • Roll out the dough as thinly as possible on a floured board.
  • Cut the dough into 48 circles with a glass.
  • Place 1/3 tablespoon of the cheese mixture on half of the circles and cover with the remaining circles.
  • Moisten the edges with a little water and press together.
  • Arrange the pastries on a baking sheet and bake in a preheated 375f degree oven for 15 minutes.

EMPANADAS FRITAS DE QUESO



Empanadas Fritas de Queso image

These empanadas use queso chanco, but a good substitute is a mixture of Swiss and Havarti. I usually bake mine, but they are really good fried. I serve these with a chile-Chile sauce.

Provided by damasio

Categories     Appetizers and Snacks     Pastries

Time 55m

Yield 8

Number Of Ingredients 7

3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons lard
1 cup whole milk
1 egg, well beaten
1 cup queso chanco (or Swiss cheese or Havarti), cut into 1/2-inch cubes

Steps:

  • Sift the flour, baking powder, and salt into a large mixing bowl. Combine the lard and milk in a saucepan, and heat until the milk is hot. Pour the hot milk into the flour mixture, and stir until a dough forms. Turn out onto a floured surface, and knead until smooth and elastic. Cover, and allow to rest for 15 minutes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Roll the dough out on a floured surface 1/4-inch thick. Cut into 4-inch rounds. Brush the outer edges of each circle with beaten egg, and fill with a small mound of cheese. Fold each circle in half to form a half-moon; press the edges with your fingers or a fork to seal. Place the empanadas onto a parchment paper-lined baking sheet. Brush the tops with remaining egg.
  • Bake in preheated oven until golden-brown, about 20 minutes.
  • Alternatively, the empanadas may be deep fried in 375 degrees F (190 degrees C) oil. If deep frying, do not brush the outsides of the empanadas with egg. Drain on paper towels.

Nutrition Facts : Calories 342.9 calories, Carbohydrate 39 g, Cholesterol 57.4 mg, Fat 13.8 g, Fiber 1.3 g, Protein 14.8 g, SaturatedFat 7.5 g, Sodium 286.7 mg, Sugar 2 g

EMPANADAS DE QUESO CON RAJAS (POBLANO CHILE AND CHEESE EMPANADAS)



Empanadas de Queso con Rajas (Poblano Chile and Cheese Empanadas) image

Queso con rajas and empanadas have always been one of my favorites. So I combined the two and came up with these tasty empanadas.

Provided by Yoly

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 55m

Yield 12

Number Of Ingredients 5

1 large poblano pepper
1 cup grated Manchego cheese
2 tablespoons grated Manchego cheese
12 empanada pastry discs (such as Goya® Tapas para Empanadas)
1 egg, beaten

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Place poblano directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and cut flesh into 1-inch squares.
  • Place 1 1/2 tablespoons Manchego cheese onto each empanada disc. Top each with 1/2 tablespoon poblano peppers. Fold dough over on top of filling to close. Wet fingers with water and run them along the edges to help seal. Press edges together. Place empanadas on the prepared baking sheet and brush with beaten egg.
  • Bake in the preheated oven until golden brown, 24 to 26 minutes.

Nutrition Facts : Calories 153.2 calories, Carbohydrate 20.9 g, Cholesterol 23.1 mg, Fat 5.5 g, Fiber 1.2 g, Protein 5.7 g, SaturatedFat 2.1 g, Sodium 333.3 mg, Sugar 0.7 g

CUBAN CHEESE TURNOVERS (EMPANADA DE QUESO)



Cuban Cheese Turnovers (Empanada De Queso) image

Make and share this Cuban Cheese Turnovers (Empanada De Queso) recipe from Food.com.

Provided by sheepdoc

Categories     Cheese

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb flour
1/2 teaspoon salt
1/2 lb butter, cold and cut in small cubes
2 tablespoons butter
1 egg
2 tablespoons white wine vinegar
1 cup water, ice cold
1 onion, white medium, diced small
8 ounces spinach, chiffonade
3 cups cheese, Manchego, grated
1 cup hazelnuts, chopped
1 cup raisins
1 egg
2 tablespoons water

Steps:

  • Combine flour and salt in a large bowl.
  • Cut in 1/2 lb butter with pastry blender.
  • Add one egg and vinegar.
  • Slowly add water, as needed, mixing to form the dough.
  • Turn dough out onto plastic wrap and knead until smooth, only a few seconds. Wrap well and chill 30 minutes.
  • Saute onion in 2 T butter.
  • Add spinach over medium heat.
  • Cool, then combine with cheese, hazelnuts, and raisins.
  • On lightly floured surface, roll half the chilled dough to 1/8" thick.
  • Cut out 3" circles.
  • Spoon 1 T filling into the center of each circle.
  • Make egg wash with beaten egg and 2 T water.
  • Brush egg wash around edges.Fold up edges forming a pouch, and seal.
  • Refrigerate the empanadas on greased parchment paper for at least 30 minutes.
  • Preheat oven to 375 degrees.
  • Brush the empanadas with egg wash.
  • Bake until golden brown, about 25 minutes.

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