These Ecuadorian empanadas de viento are crispy on the outside, filled with melted cheese, and finished with a light dusting of sugar — that perfect sweet and savory combination.
I recently visited the historic center of Quito and I couldn’t stop noticing the massive empanadas de viento being sold outside restaurants. They were golden, puffy, and impossible to ignore.
They definitely exist (and they’re fun to see), but the ones people actually make at home are usually smaller, simpler, and honestly just as good — if not better.
They look simple, but getting that perfect crispy outside and gooey cheese inside takes a few key tricks…
Most people struggle with:
- dough that turns out too dense
- empanadas that leak while frying
- or not getting that signature “puffy” texture
In this recipe, I’ll show you exactly how to get that light, airy texture and perfectly sealed empanadas every time.
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👉 Looking for more comforting recipes? Try these next:
- Honduran Bean Soup with Beef Short Ribs (Sopa de Frijoles)
- Ecuadorian Tuna Pasta Soup (Sopa de Fideos con Atún)
- Easy Za’atar Flatbread
- Llapingachos (coming soon 👀)
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
Before you start, these tips will make the difference between good empanadas and ones that are actually crispy, puffy, and fully sealed.
🎈The biggest mistake people make is not stretching the dough thin enough — this is what gives empanadas de viento that signature airy, crispy texture.
🥘 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.
Once you’ve got these tips down, the rest of the process is simple.
