Best Cuban Cheese Turnovers Empanada De Queso Recipes

Empanada De Queso (Cheese Pastries) image

Provided by Derf2440

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.

Empanada de Queso: Cheese Turnovers image

Provided by Food Network

Categories appetizer

Time 1h31m

Yield 4 servings

Number Of Ingredients 12

1 pound flour
1/2 teaspoon salt
1/2 pound butter, chilled and cut into small cubes, plus 2 tablespoons butter
1 egg
2 tablespoons red wine vinegar
1 scant cup ice water
1 medium white onion, small dice
1 bunch spinach, chiffonade
3 cups coarsely grated manchego cheese
1 cup chopped hazelnuts
1 cup dark raisins
Egg wash (1 egg beaten with 2 tablespoons water)

Steps:

In a large mixing bowl, combine flour and salt. With a pastry blender or 2 knives, cut in the chilled butter until the mixture resembles coarse crumbs. Add the egg and vinegar. Slowly add the water, as needed, mixing to form the dough, until well blended. Turn the dough out onto a sheet of plastic wrap and knead gently until the dough becomes smooth, only a few seconds. Wrap well and chill for 30 minutes.
Saute onion in butter and add spinach over medium heat. Cool and then combine with cheese, hazelnuts, and raisins.
On a lightly floured surface, roll half the chilled dough to 1/8 inch thick (keep the other half refrigerated until ready to use). Cut out 3-inch circles. Spoon about 1 tablespoon of the filling into the center of each circle. Brush egg wash around the edges of the dough. Fold the edges up forming a pouch, and seal.
Refrigerate the empanadas on greased or parchment lined baking sheets at least 30 minutes.
Preheat oven to 375 degrees F.
Brush the empanadas with egg wash and bake until golden brown, about 25 minutes.

Cheesy Guava Empanadas image

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.

Cuban Cheese Turnovers (Empanada De Queso) image

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.