These breakfast pastries are savory inflated bundles of joy. Imagine a sweet, crispy pastry filled with melted stringy cheese and minced green onion. It’s a combination of flavors that is typical of Ecuadorian empanadas de viento. Serve fresh with hot coffee and enjoy!
These Ecuadorian empanadas are a delicious breakfast meal when your morning cravings are asking for something savory, super cheesy, and sweet all at the same time.
My favorite part is taking that first bite where the dough crunches, and you immediately taste the sprinkled sugar, which is quickly followed by the burst of cheesy, savory goodness on the inside. Don’t forget the added bonus of seeing the melted cheese string out – so satisfying!
What are Ecuadorian empanadas de viento?
Although there are a variety of Ecuadorian empanadas, these are empanadas de viento, which translates to ‘turnovers of wind’. ‘Wind’ denotes the airiness of the empanada because it inflates when fried.
The filling is typically made of a high-moisture (easily melting) cheese and minced green onions.
What are Ecuadorian empanadas de viento made of?
Ingredients for the dough
- All-purpose flour
- Sugar
- Baking powder
- Salted Butter, at room temperature (if using unsalted, add salt to recipe)
- Water
Ingredients for the filling
- Cheese, grated (such as Mozzarella, Gouda, or Monterey jack)
- Green onion, minced
Additional Ingredients
- Oil, for frying (any oil with a high smoking point, peanut oil is recommended)
- Sugar, granulated, for garnishing
How to make Ecuadorian Empanadas de Viento
#1. Make the dough
Mix all-purpose flour, salted butter, baking powder, sugar and water together. Knead until soft and elastic. Cover with saran wrap and dish towel. Allow to rest for 15 – 30 min at room temperature.
#2. Prepare the filling
Grate a high-moisture cheese, such as Mozzarella, Gouda, or Monterey Jack. Chop up green onions. Mix these two ingredients and set aside until needed.
#3. Form the empanadas
Shape the rested dough into equal balls. Flatten to thin discs, add filling in the center, and fold/press in half. Seal in one of three ways: 1) fork-press, 2) rolling pin (if space allows), or 3) pinch and braid the edges.
#4. Fry them up!
Heat 1 inch of oil, in a large frying pan over medium-high to high. Fry the empanadas (don’t overcrowd) and spoon oil over them until they puff up and turn golden.
#5. Garnish & Serve
Remove to a plate lined with paper towels, sprinkle with sugar, and serve immediately.
Tips
🥘 Pick a cooking oil with a high smoking point such as peanut, vegetable, or canola oil. For a sweeter taste, use peanut oil. For a more neutral taste, use canola or vegetable.
🥄 Swish hot oil over the empanadas as they fry for an (1) evenly crisp surface and (2) thoroughly melted cheese-y interior 🤤. This also prevents weak spots from bursting when the empanada inflates quickly.
💔 If an empanada bursts during frying (it happens!), remove it and any leaked filling to prevent burning, which can affect the flavor of the oil. You can patch it with dough or fry it last.
🎈To get EXTRA crispy, airy empanadas, stretch the dough as thin as possible, but not so much that it tears. If it keeps snapping back, let it rest a bit longer. Odd shapes often turn out the most delicious (see below)!