Empanadas de Queso (Cheese Empanadas)
Classic Chilean cheese empanadas, baked to golden perfection. A simple yet satisfying snack, filled with melted cheese and a hint of spice.
Ingredients
- 8 pieces Empanada dough discs
- 2 cups Shredded mozzarella cheese
- 1/2 cup Shredded cheddar cheese
- 1 teaspoon Dried oregano
- 1/4 teaspoon Ground cumin
- 1/4 teaspoon Salt
- 1 large Egg
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to 190°C.
- 2In a medium bowl, combine the 2 cups of shredded mozzarella cheese, 1/2 cup of shredded cheddar cheese, 1 teaspoon of dried oregano, 1/4 teaspoon of ground cumin, and 1/4 teaspoon of salt. Stir everything together until well mixed.
- 3Lay out the 8 pieces of empanada dough discs on a clean, dry surface. Place about 2 tablespoons of the cheese mixture in the center of each dough disc.
- 4Carefully fold each empanada dough disc in half to create a half-moon shape, making sure the filling is enclosed. Press the edges together firmly to seal, then use the tines of a fork to crimp the edges all the way around.
- 5In a small bowl, whisk the 1 large egg until the yolk and white are combined. Lightly brush the top of each sealed empanada with the beaten egg.
- 6Place the prepared empanadas on a baking sheet. Bake for 20-25 minutes, or until the crust is golden brown and the cheese inside is melted and bubbly.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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