These are truly my favorite empanadas of all time, the combination of the gooey cheese and onions inside a crispy fried empanada and topped with sugar is delicious. I would eat these every day if I could (probably not a healthy idea), these empanadas de viento are the perfect breakfast or afternoon snack with a hot cup of black coffee. . The most important part is making sure the empanadas are sealed well, I seal them four time: first with my fingers, next with a fork, then with my fingers twisting and folding the edges, and finally with the fork again, and also it helps if the empanadas rest for about an hour in the fridge before frying them, this might seem over the top just to seal an empanada but I have experienced them leaking while they are being fried and it is very messy.
These fried empanadas also make a great appetizer, or according to Nicolas a great dessert. We had an argument about that, “they’re NOT a dessert” was my reply, he insisted “but they have sugar on top, so that makes them a dessert”. Anyway I wasn’t very successful, so if you would like to consider these a dessert then go ahead (but they’re not). Either way they are yummy and extremely easy to make, especially if you cheat and use the store bought empanada discs.
15 medium size or 25 small empanada discs (use homemade empanada dough for frying or store bought)
2 ½ cups grated cheese (quesillo, mozzarella, monterey jack, Oaxaca or other melting cheese)
1 cup finely chopped white onion
½ cup sugar for sprinkling
Oil for frying
- Mix the grated cheese and chopped onions together.
- Spoon the cheese filling on the center of the each empanada disc.
- Fold the empanada discs and seal the edges, first pressing gently with your fingers, next use a fork to press down and seal, finally twist and fold the edges of the empanadas and then use the fork again for the final sealing.
- Chill the empanadas for at least an hour, this will help them seal better and prevent leaks.
- Fry the empanadas either in a deep fryer or in a frying pan, if using a frying pan add enough oil to cover at least half of the empanada, let the oil get very hot and fry each empanada until they are golden on each side or about a minute per side.
- Place the empanadas on paper towels to drain any excess oil, sprinkle generously with sugar and serve warm.