Name: Wind Empanadas
Prep time: 55 min
Cook time: 10 min
Yield: 10
Cuisine: Internacional
Ingredients: 2 cups wheat flour, for the dough; 1 tablespoon baking powder, for the dough; 1 teaspoon salt, for the dough; 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.