Concha y Toro

Concha y Toro 30/11/2015

Cheese Turnovers


It is one of the most famous Chilean recipes and it can be served as an appetizer, as finger food or also as a main course. To pair this simple but delicious preparation, we suggest a refreshing sparkling wine, with a crisp acidity, such as Casillero del Diablo Devil’s Collection Brut.
empanadas de queso

Ingredients (10-16 turnovers)

  • 2 ½ cups flour
  • 1 tablespoon baking powder
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 4 tablespoons shortening
  • 2 tablespoons butter
  • 1 cup warm water
  • 150 g hard Swiss-type cheese, diced


  1. In a large bowl or working surface sift flour and baking powder. Make a hole in the middle and add salt, shortening, butter and warm water, working them quickly into the flour until a smooth dough is obtain. Knead for 3 minutes on a lightly floured surface.
  2. Extend the dough until 1/8” thick. Cut out 10-12 cm diameter circles (reuse dough scraps and extend repeatedly until all dough has been used).
  3. Place 1 to 2 teaspoonfuls of filling in each circle, leaving a 1.5 cm margin. Lightly wet the pastry edges and fold over dough in half to form semicircles.
  4. Seal each turnover by pressing edges with fingers or fork. Prick holes in each turnover with a toothpick to avoid opening while frying. If turnovers are prepared in advance, cover and store in refrigerator.
  5. Just before serving, heat oil in a deep frying pan or electric skillet. Fry only a few turnovers at a time. Fry for 2 minutes or until both sides are golden brown. Drain on paper towels and serve very hot.