Costa Rican Cheese Empanadas
How do you make Costa Rican cheese empanadas?
Mix corn flour, salt, oil, and grated cheese; gradually add warm water until you get a soft dough and let it rest for half an hour. Form thin discs, fill them with melting cheese, and fold them, sealing the edges. Fry the empanadas in oil over medium heat until golden on both sides.
In every home in my beloved country of origin, these delicious little empanadas are prepared with different kinds of fillings, such as potato, cheese like the ones I will describe below, beans, or whatever we like best. But the important thing is to enjoy them with a delicious freshly brewed hot coffee or also with an exquisite agua dulce. They come together in no time, and we can reduce or increase the quantity in this recipe depending on our needs.
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Servings: Makes 18 medium empanadas
Ingredients
- 500 g white corn flour (masa)
- 3 tablespoons extra virgin olive oil
- 10 g salt (2 heaping teaspoons)
- Warm water as needed, approximately 700-750 ml
- 300 g melting cheese, not too salty
- 400 g grated semihard cheese
Instructions
Start by placing the masa, salt, oil, and grated cheese in a bowl; mix well.
Gradually pour in the water and mix until you get a soft dough that shows finger marks but is not sticky. Let it rest, covered, for about 30 minutes.
After the resting time, form medium balls, about 18 total.
Slice the cheese.
With the help of a tortilla press, by patting them by hand, or using two pieces of cooking plastic, shape each ball into a thin disc.
Place the slice of cheese on one half of the disc.
Fold the disc into a half-moon shape and press the edges so the cheese does not leak out during cooking.
Prepare each ball this way.
Pour a little frying oil into a medium skillet and place in as many empanadas as will fit. Cook for 5-7 minutes over medium heat.
Turn and cook for another 5-7 minutes until golden brown.
Serve piping hot and enjoy with a delicious freshly brewed coffee.
Enjoy your meal!
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- 500 g white corn flour (masa)
- 3 tablespoons extra virgin olive oil
- 10 g salt (2 heaping teaspoons)
- Warm water as needed, approximately 700-750 ml
- 300 g melting cheese, not too salty
- 400 g grated semihard cheese