Did you know they are called wind empanadas because they puff up when fried? Additionally, they are perfect for breakfast or to accompany with a good coffee. So get to work and prepare this wind empanadas recipe.
115 grams butter, at room temperature, for the dough
1/2 cups sparkling water, for the dough
Andino cheese, for the filling
vegetable oil
sugar
Preparation
45 mins
10 mins
Low
Add the flour, baking powder, salt, and butter to a bowl. Mix very well with your hands until it resembles sand, then gradually add the sparkling water while continuing to knead until the dough pulls away from the sides of the bowl, as it should be soft and smooth. Let it rest for 15 minutes.
Roll out the dough on a surface to about 3 mm thick and cut out discs of 10 cm in diameter. Place the cheese in the center, close the edge by pressing with your fingers, and to reinforce it, fold all around the edge, twisting with your fingers and pressing to prevent the filling from leaking out when frying. Place the wind empanadas on a tray and freeze for 2 hours before frying. Set aside.
Heat enough oil in a pot over medium heat, fry the empanadas, and with the same oil, bathe the surface of the empanada to help it puff up. Turn it to fry on the other side. Drain on paper towels and sprinkle with sugar.
Serve the wind empanadas on a flat plate and accompany with coffee.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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