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Bolivian Cheese Empanadas

Published: Aug 28, 2018 · Modified: Dec 17, 2024 by Lizet Flores de Bowen

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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 desired, 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

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)

Recipe

Bolivian Cheese Empanadas
Print Recipe
4.84 from 6 votes

Bolivian Cheese Empanadas

These cheese empanadas are perfect as snacks or appetizer. Savory and with a hint of sweetness from the icing sugar.
Prep Time15 minutes mins
Cook Time2 minutes mins
Resting Time1 hour hr 15 minutes mins
Total Time17 minutes mins
Course: Breakfast, Snack
Cuisine: Bolivian
Servings: 12
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
  • Around 1-½ cups shredded cheese don't use “Paraguay” cheese, it has too much liquid
  • 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.

Video

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
Bolivian Cheese Empanadas

More Breakfast

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    Salteñas (Bolivian Baked Empanadas)
  • 3 pukacapas en un plato
    Pucacapas (Bolivian Spicy Cheese Empanadas)
  • 3 cuñapés en un plato
    Cuñapé (Bolivian Gluten-Free Crackers)
  • 4 humintas on a wooden slab
    Humintas (Bolivian Tamales)

Reader Interactions

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    Recipe Rating




  1. Kimberly

    March 20, 2023 at 11:32 pm

    Is it okay to leave it resting for longer than an hour? like 2 or 3 hours? Maybe I'll leave it in the fridge.(?) I plan to prep the dough and run out to do errands and do the rest when I get home.

    Reply
    • Lizet

      March 22, 2023 at 4:23 pm

      Yes, you can leave it overnight. Just keep it in an airtight container. Otherwise, the dough will dry.

      Reply
  2. Cynthia Z

    June 07, 2020 at 1:58 am

    Excellent! Until today, I had never let empanada dough rest, but what a difference it makes! Wow! The dough was super easy to work with and we had zero leakage!!!

    Reply
    • Lizet

      June 07, 2020 at 3:15 pm

      I'm so glad you liked the recipe!

      Reply
  3. Adriana Rojas

    March 19, 2020 at 2:01 am

    I'm from La Paz Bolivia! its sooo nice to see and read this blogs!!! empanadas are so yummy!!! my mom used to make them almost every weekend!!! with cheese and also with onions and cheese!!! enjoy guys!

    Reply
    • Lizet

      March 20, 2020 at 1:02 pm

      Oh! I haven't tried them with onions, yet. It sounds delicious!

      Reply
  4. Marc

    March 02, 2020 at 6:24 pm

    Lizet, great recipe. I lived in La Paz for four years in the the 1960’s. These were so good in the morning. They were always sold out by the time school out. They would always tell me “manana en la manana”.

    But I remember them baked. Do you have a temp and time recommendation? Or does anyone reading this?

    Thanks.

    Reply
    • Lizet

      March 02, 2020 at 7:49 pm

      Hi Marc. I've never had cheese empanadas in La Paz. The baked ones in Santa Cruz are made with a dough that has yeast. I think it's a bread dough but made into an empanada. I'm asking a friend to see if this is the case for cheese empanadas in La Paz.
      I have never baked this particular recipe. you can give it a try and let us know how it turns out.
      I would bake it at 375F for 10 minutes, and then check if they are done.

      Reply
    • Lizet

      March 03, 2020 at 12:41 am

      Marc, I talked to my friend, and she said the same thing. Baked cheese empanadas are made with a yeast dough.
      So, if you bake this recipe, it will not turn out like the ones you used to enjoy in La Paz.
      Do you remember the name of the empanada? I can try and find the recipe.

      Reply
  5. Sveta

    March 05, 2019 at 5:36 am

    Que queso puedo usar?
    Which type of cheese can I use can you say the name which one you use here in USA?

    Reply
    • Lizet Flores de Bowen

      March 05, 2019 at 1:30 pm

      You can use Mozzarella or Mexican style 4 cheese blend. I hope you like them!

      Reply
    • Chris

      March 15, 2022 at 12:12 am

      For an authentic flavour you'll need to use a hard white latin american cheese. There are many different Mexican and Honduran cheeses that work well if you are lucky enough to have a latino store handy. Otherwise any cheese will do. Feta would probably be a good option. We use homemade goat cheese but not everyone has a heard of those running around!

      Reply
      • Lizet

        March 18, 2022 at 7:00 pm

        Those are good options! thanks for sharing.

  6. Cat | Curly's Cooking

    September 12, 2018 at 12:44 pm

    These look really delicious! Who wouldn't like cheesy filled dough?! Yum!

    Reply
    • Lizet Flores de Bowen

      September 12, 2018 at 7:32 pm

      Thanks Cat!

      Reply
  7. Life Diet Health

    September 08, 2018 at 9:14 pm

    Ooo... these look like something my menfolk would absolutely love! A question though - how do you "seal it like the picture"? Thanks for linking up and sharing these over at Fiesta Friday.

    Reply
    • Lizet Flores de Bowen

      September 10, 2018 at 12:28 am

      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!

      Reply
  8. Lizet Flores de Bowen

    September 08, 2018 at 12:36 am

    Thanks Jhuls! Happy Fiesta Friday!

    Reply
  9. Jhuls | The Not So Creative Cook

    September 07, 2018 at 1:00 pm

    Ahhhh!! These sound so simple, yet so so good!! I love anything with cheese and that crust looks amazing! Happy Fiesta Friday, Lizet!

    Reply
  10. Jacqui Bellefontaine

    September 07, 2018 at 11:14 am

    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

    Reply
    • Lizet Flores de Bowen

      September 07, 2018 at 12:26 pm

      Hi Jacqui. Yes, that contrast is so delicious. I hope you give it a try. And thanks for hosting #CookBlogShare!

      Reply
  11. Michelle Frank | Flipped-Out Food

    September 06, 2018 at 2:14 pm

    Your blog always makes me miss South America—and what a great idea to update your Bolivian recipes in honor of Bolivia's Independence day! These empanadas look absolutely scrumptious!

    Reply
    • Lizet Flores de Bowen

      September 07, 2018 at 12:24 pm

      Thanks for coming by Michelle! Yes, great time to update some recipes and make them look more delicious 🙂

      Reply
  12. Lizet Flores de Bowen

    December 08, 2016 at 7:53 pm

    Hola Amparo. Nunca probé ponerlas al horno, pero no encuentro una razón por qué no. Si pruebas al horno, avísame cómo te salen!

    Reply
  13. Amparo Arce

    December 01, 2016 at 6:40 pm

    Hola: ¿Se podrían hacer estas empanadillas al horno, no fritas? Gracias. un saludo
    Blog. jarabe de Arce. Asturias España.

    Reply

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Lizet's photo, creator of Chipa by the Dozen.

Hello! I am Lizet.

Welcome to my blog. This is a collection of the most beloved recipes between my family and friends. Some are my own creations and some are copycat from the many found on the internet, but with a twist using ingredients I can find in Paraguay. I hope you enjoy them!

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