The Perfect Bolivian Cheese Empanadas: A Step-By-Step Guide

Bolivian cheese empanadas are a delicious snack that can be enjoyed at any time of the day. They are perfect as snacks or appetizers, with a thin, crispy crust and a cheesy centre. This street food is commonly sold in Bolivia and can be eaten with fresh fruit juice in the summer or a hot drink like coffee or api in the winter. The dough is made with common ingredients like butter, shortening, or lard, and the type of cheese used is important—it should be dry and salty, without too much liquid, to prevent leakage while frying. This recipe is a labour of love, with many little steps to create these amazing bites, but the end result is well worth the effort!

Choosing the right cheese

In Bolivia, a hard white Latin American cheese is typically used for empanadas. If you have access to a Latin American store, you can find a variety of suitable Mexican and Honduran cheeses. Queso fresco is the most traditional choice for empanadas and can be used if you can find it. If not, Monterey Jack is a good substitute. For those in the US, Mexican Queso Cacique is a good alternative, though it is less salty than traditional Bolivian cheese.

Don't be afraid to get creative with your cheese choices! Goat cheese, sheep's milk cheese, and Myzithra cheese are all delicious options that have been used successfully. If you're looking for something with a salty kick, feta cheese could be a good option. For a milder flavour, mozzarella or a Mexican-style four-cheese blend are excellent choices.

Remember, the key is to select a cheese that is dry and not too moist to ensure your empanadas fry up nicely without any leaks.

Making the dough

To make the dough for Bolivian cheese empanadas, you will need flour, baking powder, salt, butter or shortening, egg yolks, and milk or water. Some recipes also call for a little sugar and baking soda.

Start by mixing the dry ingredients together in a large bowl. You can use a food processor or your hands to do this. Next, add the butter or shortening and mix until the flour resembles sand. Make a well in the centre and add the egg yolks. Start to knead the mixture, slowly adding the milk or water until you have a soft dough. You can also do this in a food processor.

Once you have a soft dough, put it on a table and work it with your hands until it is soft but not wet. Cover the dough and let it rest for at least 10 minutes. You can also put it in the fridge for up to 3 days.

When you are ready to make your empanadas, divide the dough into portions. One recipe suggests 5 portions, while another suggests 12. Roll each portion into a ball and then use a rolling pin to roll each ball flat into an oval shape. The dough is now ready to be filled and sealed.

Preparing the filling

The filling for Bolivian cheese empanadas is a simple yet delicious combination of cheese, eggs, and, optionally, black olives. The key to a tasty filling is to use a dry and salty cheese that will not leak during frying. In Bolivia, a hard white cheese is typically used, but mozzarella, Mexican-style cheese blends, goat cheese, sheep's milk cheese, or feta are also suitable substitutes. It is important to grate or crumble the cheese finely so that it mixes well with the other ingredients.

To prepare the filling, start by whisking the egg whites until they form stiff peaks. This will give the filling a light and airy texture. Next, grate or crumble your chosen cheese and mix it with the egg whites. At this point, you can also add in chopped black olives if desired. The ratio of cheese to egg whites is typically around 4:1, but you can adjust this to your taste preferences.

For a more savoury filling, you can also sauté onions, garlic, and chilli peppers before mixing them into the cheese and egg white mixture. This will give your empanadas a spicy kick and a more complex flavour profile. Just be sure to let the onion mixture cool completely before adding it to the filling so that it doesn't melt the cheese or affect the texture of the egg whites.

Once you have combined all the ingredients for the filling, you are ready to start assembling your empanadas. Place a heaping tablespoon of the filling onto one half of each rolled-out dough oval, being careful not to overfill. Then, fold the other half of the dough over the filling and seal the edges tightly. You can use a fork to crimp the edges or press them together with your fingers to ensure that the empanadas don't open up during frying.

Shaping the empanadas

• Roll the Dough: Take small pieces of dough and roll them into balls. It's important to ensure the dough balls are uniform in size for even cooking. Then, use a rolling pin to flatten each ball into an oval shape. This can be done on a floured surface to prevent sticking. The dough should be thin, but not too thin that it breaks easily.
• Add the Filling: Place the flattened dough in the palm of your hand. Add 1 to 2 tablespoons of filling to the center of the dough, ensuring it doesn't touch the edges. For cheese empanadas, less is more to ensure they puff up nicely during frying. For spicy cheese empanadas, you can add sautéed onions, quirquiña (Bolivian coriander), and minced chili peppers to the cheese before filling the empanadas.
• Seal the Empanadas: To seal the empanadas, there are two common methods. The first method is to fold the dough over the filling, creating a half-moon shape. Press the edges together with your fingers to seal. The second method is called "repulge." Start at one corner, press the dough with your thumb and index finger, then fold the corner over the edge, creating a triangle. Continue pressing and folding until the entire empanada is sealed. This technique ensures a stronger seal, which is important to prevent the empanadas from opening during frying.
• Brush the Empanadas: Before baking or frying, it's common to brush the empanadas with a mixture of egg or egg white. This helps the empanadas achieve a golden color during baking. For a traditional touch, Bolivian spicy cheese empanadas (Pucacapas) are brushed with a mixture of oil or water and ground chili peppers before baking, giving them a distinctive red color.
• Bake or Fry: Depending on your preference, you can bake or fry your empanadas. For baking, preheat your oven to around 350-400°F and place the empanadas on a greased baking sheet. Brush them with the egg mixture and bake for 20-30 minutes or until golden brown. For frying, heat oil in a deep pot or wok over medium heat. Fry the empanadas in batches for about 1 minute per side or until golden.

Remember, sealing the empanadas properly is crucial, especially if you're frying them. This prevents the cheese from leaking out and creates a neat, tidy package. Enjoy your delicious Bolivian cheese empanadas!

Frying or baking the empanadas

Frying or baking, that is the question! Both methods are popular for cooking empanadas, and each has its pros and cons.

Frying your empanadas will give them a nice, thin, crispy crust. As you cook them, they will puff up, leaving a cheesy centre. You should heat your oil to a medium heat and fry the empanadas for about 1 minute on each side. You will need around 3 cups of oil for deep frying. However, one downside of frying is that it can be messy, and you may end up with cheese everywhere if your empanadas are not sealed properly!

Baking your empanadas is a good option if you want to avoid the mess of frying. Your empanadas will still have a nice golden colour, and you can brush them with a little oil before baking to ensure they are crispy. Bake your empanadas at around 350-400°F for 20-30 minutes, or until they are a deep brown colour.

Frequently asked questions