Bolivian Cheese Empanadas
Bolivian food | Bread

Bolivian Cheese Empanadas

August 28, 2018

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

These Bolivian Cheese Empanadas have a nice thin, crispy crust. As you cook them, they puff, leaving a cheesy center.  Right before serving, sprinkle them with some icing sugar.  All those flavors and textures are just amazing!

These empanadas are very commonly sold in the streets. In the summer people eat them with some fresh fruit juice. In the winter, with a cup of hot coffee or api (hot drink made of corn). They are served as snacks or for breakfast. But I think they’ll go great for your next Game Day party.

ingredients for Bolivian Cheese Empanadas

These empanadas are made with just a few and common ingredients. For the dough you can use butter, shortening or lard.

Bolivian cheese is dry and quite salty. In Paraguay I use Coop brand for sandwich. I have also used mozzarella and Holland cheese. The important thing is to use a cheese that does not contain liquid, because it tends to leak while frying.

how to make Bolivian Cheese Empanadas

Let’s start with the recipe. Make a well with the flour, sugar, salt and baking powder.

flour and eggs to make Bolivian Cheese Empanadas

Add the shortening and egg, mix well.

dough for Bolivian Cheese Empanadas

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 (you can do your dishes while you wait :))

dough for Bolivian Cheese Empanadas

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.

filling Bolivian Cheese Empanadas

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).

how to seal a Bolivian Cheese Empanadas

how to seal a Bolivian Cheese Empanadas

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).

frying Bolivian Cheese Empanadas

Heat the oil to medium heat, and fry the empanadas. About 1 minute per side. Drain on paper towels. If desire, sprinkle powder sugar before serving.

Bolivian Cheese Empanadas

Note: This recipe was published for the first time on July 20th, 2012 on my old blog. As we celebrate Bolivia’s independence in the month of August, I thought it was a good time to update my Bolivian recipes.

If you liked the recipe above, please consider rating the recipe and leaving a comment below! and share your picture on Instagram with the hashtag #chipabythedozen

More Bolivian recipes:

Bolivian Peanut Soup

Cuñapé Frito (Receta Boliviana)

Pan de Arroz (Bolivian Gluten-Free Bread)

Majadito Batido de Pollo (Bolivian Chicken and Rice)

Sonso de Yuca Frito (Cheesy and Fluffy Bolivian Pancake)

Rollo de Queso Picante – Spicy Bolivian Bread

Baked Cuñapé (Bolivian Bread)

Llajua (Bolivian Spicy Sauce)

5 from 3 votes
Bolivian Cheese Empanadas
Bolivian Cheese Empanadas
Prep Time
15 mins
Cook Time
2 mins
Resting Time
1 hr 15 mins
Total Time
17 mins
 
These cheese empanadas are perfect as snacks or appetizer. Savory and with a hint of sweetness from the icing sugar.
Course: Breakfast, Snack
Cuisine: Bolivian
Servings: 12
Calories: 200 kcal
Author: Lizet Bowen
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
  • Around 1-1/2 cups shredded cheese don't use “Paraguay” cheese, it has too much liquid
  • Oil or lard for deep frying. about 3 cups
  • 1/2 cup icing sugar optional
Instructions
  1. Make a well with the flour, sugar, salt and baking powder.
  2. Add the shortening and egg, mix well.
  3. 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.
  4. 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.
  5. 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).
  6. 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).

  7. 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.

Recipe 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.

Places I’m sharing this recipe:

 CookBlogShare hosted by Jacqui and Fiesta Friday, hosted by Angie and her co-host this week are Deb @ The Pantry Portfolio and Laurena @ Life Diet Health

Come check out the delicious recipes!

Cook Blog Share

Bolivian Cheese Empanadas

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  1. I love reading your recipes they are different from my norm. I would not think of sprinkling a savoury pastry like this with icing sugar yet I’m sure it would contrast very nicely with the slightly salty cheese in the filling. They certainly look delicious. Thank you for linking to #CookBlogShare

    1. Oops! I should explain how to do that. You press both sides together, then fold the corner over and press, do that all around the empanada. Thanks for co-hosting Laurena!

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