These delicious Peruvian-style empanadas are filled with a spicy mixture of cheese and chili, enveloped in a flaky crust that is perfect for snacking. Perfectly golden and crispy, they offer a balance of heat and creaminess with every bite.
In a large bowl, mix the flour and salt together.
Add the chilled, diced butter to the flour mixture and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
Stir in the ice water a little at a time until the dough comes together. Form into a ball, wrap in plastic, and refrigerate for 30 minutes.
In another bowl, combine the queso fresco, cheddar cheese, jalapeño, cilantro, cumin, and smoked paprika. Mix well and set aside.
On a floured surface, roll out the dough to about 1/8 inch thickness. Use a round cutter or a glass to cut circles about 4-6 inches in diameter.
Place a tablespoon of the cheese mixture in the center of each circle. Fold the dough over to create a half-moon shape and press the edges together to seal. Use a fork to crimp the edges for extra security.
Heat oil in a frying pan over medium heat. Fry the empanadas in batches until they are golden brown on both sides, about 3-4 minutes per side.
Remove empanadas from the oil and drain on paper towels. Brush with the beaten egg for an extra gloss.
Serve warm with a side of your favorite dipping sauce, such as aji verde.
Tell us your preferences and we will create a personalized Peruvian Chili Cheese Empanadas for you