Three-Cheese Empanadas – Cravemag Hong Kong & Macau

Heavy on the cheese, these baked vegetarian empanadas are crisp, flaky and healthier than deep-fried dumplings.

Recipe by Abel Ortiz, executive chef at Picada.

*Featured in Crave’s Issue 89, November 2017


30 minutes; 15 minutes

(Serves 1)

20g cheddar cheese
15g jack cheese
15g blue cheese
1g basil

7g salt
15g sugar
45g butter
45g vegetable shortening
80g plain flour
10g milk
1 egg


1. Make the filling

  • In a large mixing bowl, combine the three types of cheese and chopped basil. Roll the filling into 50g balls and refrigerate.

2. Make the pastry dough

  • Dissolve the sugar and salt in three tablespoons of water. Set aside. Using your hands, combine the butter and vegetable shortening in a bowl, gradually adding the flour, salty sugar water and milk. Cover with cling film and refrigerate for 10 to 15 minutes.

3. Roll out the dough

  • Preheat the oven to 180°C and lightly grease a baking sheet. Divide the dough into four and shape into balls of 2.54cm in diameter. Using a rolling pin, on a floured surface, roll each ball of dough into a circle of 10cm in diameter.

4. Fill the empanadas

  • Place a ball of cheese filling into the centre of each dough circle. Fold the pastry over the filling and crimp the edge to seal.

5. Bake the empanadas

  • Place the empanadas on to the greased baking sheet and bake for 15 minutes, until golden. Remove from the oven and serve.

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