Empanadas de Viento
Named 'wind empanadas' for how dramatically they inflate in the hot oil, these are a beloved Ecuadorian street snack.
Ecuadorian cheese empanadas that puff up dramatically when fried, with a wafer-thin crust and gooey cheese centre, dusted with sugar for a sweet-savoury bite.
Ingredients
Method
Make a simple dough from flour, butter, salt and warm water. Rest 20 minutes.
Roll out very thin and cut into rounds.
Fill with grated cheese, fold and seal edges tightly.
Deep fry until puffed and golden, then dust generously with sugar while still hot.
Rolling the dough extremely thin is what allows the empanada to puff up into its signature balloon shape.
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