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Empanadas de Queso (Argentine Cheese Empanadas)

Name: Empanadas de Queso (Argentine Cheese Empanadas)
Prep time: 75 min
Cook time: 20 min
Total time: 95 min
Yield: 24
Ingredients: For the Dough:; 100g unsalted butter (3 1/2 ounces; about 7 tablespoons); 1 teaspoon Spanish paprika (pimentón dulce); 1 teaspoon crushed red pepper flakes; 2 tablespoons (18g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight; 220ml (7 1/2 fluid ounces) warm water; 500g all-purpose flour (18 ounces; about 3 3/4 cups plus 2 tablespoons); For the Filling: 1 medium yellow onion (7 ounces; 200g), cut into 1/4-inch dice; 1 tablespoon (15ml) extra-virgin olive oil; 1 small russet potato (100g), peeled and cut into 1/4-inch dice; 150g tybo cheese (5 1/2 ounces; 1 cup), cut into 1/4-inch dice (see notes); 100g fontina cheese (3.5 ounces; 1 cup), shredded; 100g semi-hard goat cheese, like garrotxa, (3.5 ounces; 1 cup), shredded; 1 tablespoon of finely minced pickled chile pepper, like serrano or chiltepin, plus 1 tablespoon (15ml) of the pickle juice; 1 tablespoon crushed red pepper flakes; For the Llajwa (Hot Sauce):; 3 large-sized ripe plum tomatoes (1 pound; 454g); 2 Scotch bonnet peppers, very finely diced (see notes); 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 1 tablespoon (15ml) extra virgin olive oil; Neutral oil, for frying

Prep Time

1h 15m

Cook Time

20m

Total Time

1h 35m

This Argentine Cheese Empanadas recipe features a flaky dough filled with a savory combination of tybo, fontina, and goat cheeses, along with a blend of chile peppers for a touch of heat. Serve with a tangy plum tomato and Scotch bonnet pepper hot sauce for a delicious South American treat.

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Ingredients

Servings: 24

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100g unsalted butter (3 1/2 ounces; about 7 tablespoons)

1 teaspoon Spanish paprika (pimentón dulce)

1 teaspoon crushed red pepper flakes

2 tablespoons (18g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight

220ml (7 1/2 fluid ounces) warm water

500g all-purpose flour (18 ounces; about 3 3/4 cups plus 2 tablespoons)

For the Filling: 1 medium yellow onion (7 ounces; 200g), cut into 1/4-inch dice

1 tablespoon (15ml) extra-virgin olive oil

1 small russet potato (100g), peeled and cut into 1/4-inch dice

150g tybo cheese (5 1/2 ounces; 1 cup), cut into 1/4-inch dice (see notes)

100g fontina cheese (3.5 ounces; 1 cup), shredded

100g semi-hard goat cheese, like garrotxa, (3.5 ounces; 1 cup), shredded

1 tablespoon of finely minced pickled chile pepper, like serrano or chiltepin, plus 1 tablespoon (15ml) of the pickle juice

1 tablespoon crushed red pepper flakes

3 large-sized ripe plum tomatoes (1 pound; 454g)

2 Scotch bonnet peppers, very finely diced (see notes)

1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

1 tablespoon (15ml) extra virgin olive oil

Neutral oil, for frying

Empanadas de Queso (Argentine Cheese Empanadas)

Ingredients

For The Dough

For The Llajwa (hot Sauce)

Steps

Nutrition Facts

Empanadas de Queso (Argentine Cheese Empanadas)

Ingredients

For The Dough

For The Llajwa (hot Sauce)

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts