Empanadas de Viento
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Empanadas de Viento—literally “wind empanadas”—are a beloved Ecuadorian street food known for their light, airy texture and irresistible cheesy filling. These golden, crispy pastries are made with a tender homemade dough, filled with a savory blend of Monterey Jack cheese and sautéed onions, then fried to perfection and dusted with sugar for a sweet-savory finish.
Serving 16, they’re perfect for sharing and sure to spark conversation and connection with every bite.
Total Time
1 hour, 30 minutes
Serving Size
Makes 16 Servings
Dough:
3
cups flour
1/2
teaspoon salt
1/2
teaspoon baking powder
8
tablespoons cold butter, cut into small pieces
1/2
cup cold milk
Filling:
1
tablespoon butter
1/4
cup minced onion
1 1/2
cups shredded Monterey Jack cheese
Vegetable oil, for frying
1/4
cup sugar
1.
In large bowl combine flour, salt and baking powder. Cut butter into flour mixture until crumbly. Add milk a little at a time mixing gently with fork. Continue mixing until dough comes together and is not too dry or shaggy. Knead dough a few times until smooth. Wrap in plastic wrap. Let rest 30 minutes.
2.
In small skillet over medium heat, melt butter. Add minced onions. Cook 2 to 3 minutes or until translucent. Remove from heat. Cool. In bowl, toss together shredded cheese and onion.
3.
Divide dough into 16 equal pieces. Roll into balls. Let rest 5 minutes. On lightly floured surface, roll each ball into a thin 6-inch circle. Brush edge of circle lightly with water. Place 1½ tablespoons filling mixture in center of dough. Fold the circle together in half pressing edges together firmly. Flute edges to seal. Keep empanadas covered until ready to fry.
4.
In deep skillet over medium heat, heat 2-inches vegetable oil. Test temperature with small piece of dough. Working in batches, cook empanadas 1 to 3 minutes, flipping once, until golden brown. Remove with slotted spoon to paper towel lined plate. Sprinkle empanadas with sugar.
Nutrition information not available.
Product information not available.
