My day starts off on the right foot when I have these delicious cheese empanadas for breakfast.
I love this recipe for Bolivian empanadas. These cheesy baked treats are perfect for a tasty breakfast, but you can also enjoy them at any time of day! My favorite part of making empanadas is folding the dough over in half and using the fork to press and seal the edges.
Sift together the flour, baking powder, salt and baking soda. Add the shortening and mix until crumbly.
Make a hole in the center of the dough and add the egg whites. Knead well. Only if necessary (if too dry and dough cracks), add a few teaspoons of milk until the dough achieves the consistency of a nice bread dough (not too wet and sticky, but not so dry it forms cracks).
Take small pieces of dough into your hands and roll them into balls. Then roll each ball flat with a rolling pin into an oval (not round) shape.
Grate the cheese. Beat the egg whites until foamy. Mix the cheese with the egg whites.
Fill each piece of flattened dough with 1-2 tablespoons of cheese filling.
Fold one half of the dough over the other until the two edges match and press together until completely sealed. At this point you can crimp the edge of the dough all around the empanada.
Using a pastry brush, apply the egg white onto the surface of each empanada so that when baked it will take on a nice golden color. Bake the empanadas de queso for 20-30 minutes at 350ºF on previously greased cookie sheets.