Recipe: Pimento Cheese Empanadas

Developed by  Chef Stephen Bonin of Geraldine's in Austin, Texas
Best using Suga's Serrano & Pepper Jack Pimento Cheese


3⅓ cups flour
4 sticks butter
1 cup water
1 cup vinegar
1 tub pimento cheese (we sugggest Suga's Serrano & Pepper Jack Pimento Cheese)


Make the empanada dough:

In a bowl, combine butter, water and vinegar. In a separate bowl, combine dry ingredients. Fold dry ingredients into wet mixture until a dough has formed. On a floured surface, roll out dough. Using a biscuit cutter or cup, cut 3-inch rounds from dough. Let dough rest in refrigerator for 10 minutes (so it can firm up a bit) before proceeding with recipe.

Make the empanadas:

  1. In a large pot with high sides fitted with deep-fry thermometer, begin to warm peanut oil to 350 degrees.
  2. While oil heats, assemble the empanadas: Remove dough from refrigerator and drop a couple tablespoons of pimento cheese into center of each round, taking care to leave a border. Fold dough over cheese to form a half moon, crimping edges with a fork to seal.
  3. Fry empanadas in batches until golden brown, about 6 to 7 minutes.

Photo by Richard Casteel

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