Ate and Cheese Empanadas

Name: Ate and Cheese Empanadas
Prep time: 75 min
Cook time: 15 min
Yield: 12
Cuisine: Argentina
Ingredients: 4 cups wheat flour, for the dough; 2 teaspoons REXAL® baking powder, for the dough; 1 tablespoon sugar, for the dough; 1 1/2 cups butter, for the dough; 1 egg yolk, for the dough; cow's milk, for the dough; 1 cup guava paste; 1 package cream cheese, cut into cubes, 190g each; 1 cup Manchego cheese, cut into cubes; 1 egg, beaten, for brushing; icing sugar, for decoration

Rexal

Afternoon snacks or to accompany a good coffee don't always stand out for being the sweetest, and a clear example is this recipe for Ate and Cheese Empanadas.

This homemade empanada recipe is also ideal when you're looking for a different option for breakfast or to take to work. To ensure your homemade empanadas turn out like ours, it's important to let the dough rest so it doesn't shrink when rolling and cutting. Also, remember that the amount of milk in the dough will depend on the moisture contributed by the other ingredients.

Reviewed by Editorial Team of Kiwilimón

Published: 28-06-2019

Preparation

15 mins

Low

Preheat the oven to 170°C. In a bowl, mix the flour with REXAL® baking powder, sugar, butter, yolk, milk, and knead until incorporated and you have a smooth dough. Chill in the refrigerator for 30 minutes.