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Empanadas de Viento are fried cheese turnovers served as street food throughout Ecuador. These empanadas are stuffed with mild white melting cheese mixed with sliced scallions, enclosed in classic flour dough, sealed, fried and commonly sprinkled with sugar before eating. As the empanadas cook in the hot oil, the dough becomes puffed and crisp while the cheese becomes gooey and melted. As you bite into the tasty treat, you’ll notice a big gap of air between the filling and dough, hence the name Empanadas de Viento, or “air” empanadas.
Ingredients
1½
shredded mozzarella cheese (about 6 oz.)
3
scallions, finely chopped (about 1/3 cup)
1
GOYA® Empanada Dough for Frying, thawed
All-purpose flour, for rolling out dough
Granulated sugar, for serving (optional)
GOYA® Hot sauce, for serving (optional)
GOYA® Vegetable Oil, for frying
Directions
Step 1
In medium bowl, toss together cheese and scallions.
Step 2
On lightly floured work surface, using rolling pin, roll out disco until about ½” larger in diameter. Spoon 1 tablespoon cheese mixture into middle of dough. Moisten edges with water and fold in half to form half-moon shape. Twist edges to seal. Repeat with remaining discos and filling to make 10 empanadas.
Step 3
Heat 2” oil in large, heavy pot over medium-high heat until oil registers 350°F on deep-fry thermometer. Alternately, heat oil in deep fryer to 350°F. Fry empanadas in batches until dough is crisp and golden brown and cheese is melted, about 5-6 minutes per batch. Transfer empanadas to paper towels to drain. Sprinkle with sugar before serving, if desired. Serve with hot sauce, if desired. Serve warm.
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