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Empanadas de Viento (Ecuadorian Cheese Empanadas)

Empanadas de Viento Ecuatorianas con Queso – plato típico ecuatoriano

Photo: Kevinmero / Wikimedia Commons, CC BY-SA 4.0

Empanadas de viento (literally wind empanadas) are huge, puffy fried pastries filled with melted cheese and onion and dusted with sugar. The air that fills them while frying gives them their name.

They are a favorite afternoon snack in Quito and the Andes, usually eaten with a cup of coffee, colada morada or morocho. The dough uses simple pantry ingredients.

Region: Andes · Difficulty: Medium

Empanadas de Viento Ecuatorianas con Queso – plato típico ecuatoriano

Empanadas de Viento (Ecuadorian Cheese Empanadas)

Empanadas de viento: Ecuadorian fried empanadas that puff up while frying, filled with fresh cheese and onion and sprinkled with sugar. Served with coffee or colada morada.
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Prep Time 45 minutes
Cook Time 20 minutes
Resting 30 minutes
Total Time 1 hour 35 minutes
Course Snack
Cuisine Ecuadorian
Servings 12 empanadas

Ingredients
  

For the dough

  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1/2 cup cold butter or lard cubed
  • 1 egg
  • 1/2 cup warm water approximately

For the filling

  • 2 cups queso fresco or mozzarella crumbled or shredded
  • 1/2 white onion finely chopped

To fry and serve

  • vegetable oil for deep frying
  • sugar for sprinkling

Instructions
 

  • Mix the flour, baking powder, sugar and salt. Add the butter and rub it in with your fingers until it looks like crumbs.
  • Add the egg and the water little by little, kneading until you get a soft dough that does not stick. Cover and rest for 30 minutes.
  • Mix the cheese with the chopped onion.
  • Divide the dough into 12 balls and roll each one very thin into 6-inch circles.
  • Place a spoonful of filling on one half, fold and seal the edge by twisting it or pressing with a fork.
  • Heat plenty of oil to 350 °F. Fry the empanadas one or two at a time, spooning hot oil over them so they puff up, about 1 to 2 minutes per side.
  • Drain on paper towels, sprinkle with sugar and serve hot.
Keyword ecuadorian cheese empanadas, ecuadorian empanadas, empanadas de viento, empanadas ecuador

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Where to find the ingredients in the US

Here is how to find or replace the trickier ingredients in the US and Canada:

  • Cheese: Ecuadorians use quesillo or queso fresco. In the US, queso fresco mixed with some mozzarella gives the best melt.
  • Flour: regular all-purpose flour works perfectly.
  • To drink: serve them with coffee or with our colada morada.

Tips for the best Empanadas de Viento

  • Roll the dough very thin: that is the secret to the big bubble.
  • Keep the oil hot; if it is too cold the empanadas absorb oil and do not puff.
  • Spoon hot oil over the top while frying to help them inflate.
  • Sprinkle the sugar right away so it sticks.

Frequently asked questions

Why are they called empanadas de viento?

Because they puff up with air (viento means wind) while frying.

Can I bake them?

You can, at 400 °F for about 15 minutes, but they will not puff like the fried version.

Can I freeze them?

Freeze them uncooked, separated with parchment paper, and fry them straight from the freezer.

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