Bolivian Cheese Empanadas

Name: Fried Cheese Empanadas
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Ingredients: 3 cups flour ((375g)); 1 teaspoon baking powder; 4 teaspoons sugar; 1/2 teaspoon salt; 3 tablespoons shortening, lard or butter (melted); 3/4 cup water ((10 Tablespoons)); 1 egg; 1 1/2 cups shredded cheese (don't use fresh cheese); Oil or lard for deep frying. (about 3 cups); 1/2 cup icing sugar (optional)

Published: Aug 28, 2018 · Modified: Aug 1, 2025 by Lizet Flores de Bowen

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Bolivian cheese empanadas are an irresistible treat: fried until golden and crispy on the outside, with a soft, melted cheese filling on the inside. This traditional recipe is enjoyed throughout the country, whether as an early morning breakfast or an afternoon snack.

In many Bolivian cities, it’s common to find empanadas at street food stalls—fresh out of the hot oil and ready to be enjoyed with a drink. In the eastern region of Bolivia, where the weather is usually warmer, they’re often served with a fresh fruit juice. On colder days, there’s nothing better than pairing them with a cup of coffee or hot chocolate.

In the highlands, however, the most beloved combination is the famous api con pastel: a warm, spiced corn drink traditionally served alongside these empanadas.

Just like other traditional breakfast options such as cuñapé al horno (GF cheese bread), salteñas (baked empanadas), or pan de arroz (yuca bread), they’re part of the diverse Bolivian breakfast culture that varies by region, yet always overflows with flavor and tradition.

What is Api con Pastel?

Api is a thick, hot drink made from corn, sweetened with sugar, and flavored with spices like cinnamon and cloves. It’s served piping hot and is perfect for the cold mornings of the Bolivian highlands. The ideal pairing for api is pastel de queso: a large cheese empanada made with a thin, crispy dough and filled with fresh cheese that melts when fried.

This duo is an essential part of Bolivia’s street food culture. On the streets, you’ll often find a woman with a steaming pot of api and a basket of freshly fried empanadas. It’s an affordable, flavorful breakfast that is deeply loved by Bolivians.

Video - Step by step how to make empanadas

Ingredients for fried empanadas

Flour
Baking powder – make sure it’s not expired
Sugar
Salt
Vegetable shortening – lard, or melted butter
Water
Egg
Cheese – grated dry cheese (such as Swiss cheese, Monterey Jack, or Gruyere); do not use fresh cheese, as it contains too much moisture
Oil – or lard, for frying
Powdered sugar (also known as confectioners’ sugar or icing sugar)

How to Make Bolivian Cheese Empanadas

Make a well with the flour, sugar, salt, and baking powder. Add the shortening and the egg, and mix well. Gradually add water until a soft dough forms. Knead for about 5 minutes. Cover with a damp cloth and let it rest for 1 hour.

Roll out the dough and cut it into 12 pieces. Shape each piece into a ball and let it rest, covered with a damp cloth, for about 15 minutes. Roll out each ball on a floured surface, trying to form an oval shape, and place one or two tablespoons of grated cheese in the center.

Fold the empanadas into a half-moon shape. Press the edges firmly with your fingers to seal them well (see the video for sealing tips). Fry the empanadas in oil that isn’t too hot, about 1 minute per side.

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Recipe

Bolivian cheese empanada on a white plate

Print Recipe

4.86 from 7 votes

Fried Cheese Empanadas

These cheese empanadas are perfect as snacks or appetizer. Savory and with a hint of sweetness from the icing sugar.

Prep Time15

Cook Time2

Resting Time1 15

Total Time17

Course: Appetizer, Breakfast, Snack

Cuisine: Bolivian

Servings:

Calories: 200kcal

Author: Lizet Bowen

Ingredients

3 cups flour (375g)
1 teaspoon baking powder
4 teaspoons sugar
½ teaspoon salt
3 tablespoons shortening, lard or butter melted
¾ cup water (10 Tablespoons)
1 egg
1 ½ cups shredded cheese don't use fresh cheese
Oil or lard for deep frying. about 3 cups
½ cup icing sugar optional

Instructions

Make a well with the flour, sugar, salt and baking powder.
Add the shortening and egg, mix well.
Add the water a little bit at a time until you have a soft dough. Knead for about 5 minutes, covered with a dampen cloth and let it rest for 1 hour.
Make a rope with the dough and divide it into 12 pieces. Make little balls, cover with a damped cloth, and let them rest for 15 minutes.
Roll the dough into an oval on a floured surface, add 1 to 2 Tablespoons of cheese (usually these empanadas don't have much cheese. If they have too much, they don't puff as much).
Seal empanadas, they'll look like half-moons. With your fingers, press the edges. Now, there are two ways to seal them: you can use a fork (but it doesn't look as nice) or you can seal them like the picture above (it's very important to seal the edges very well, because the empanadas will open while frying and you'll have cheese everywhere).
Heat the oil to medium heat, and fry the empanadas. About 1 minute per side. Drain on paper towels. If desired, sprinkle powder sugar before serving.

Notes

It's very important to let the dough rest. Makes the rolling out much easier.

The dough can be made ahead of time and kept in the fridge for up to 3 days.

Nutrition

Calories: 200kcal

Frequently Asked Questions

What kind of cheese is used for Bolivian cheese empanadas?

A white, salty cheese that melts well is traditionally used. If you live abroad, you can use an aged cheese that melts nicely and has a good flavor.

Can I bake these empanadas instead of frying?

This specific dough is meant for frying and puffs up in the hot oil. Baking it may result in a different texture. If you're looking for baked versions, try baked cheese empanadas with a different dough.

Can I make the dough ahead of time?

Yes! You can make the dough and refrigerate it for up to 3 days. Just bring it to room temperature before rolling.

Can I freeze Bolivian cheese empanadas?

Yes, you can freeze them before frying. Place them on a tray in a single layer, freeze until firm, then transfer to a bag or container. Fry straight from frozen—just allow a bit more time.