📝 About This Recipe
A beloved staple of Ecuadorian street food, these 'Wind Empanadas' are famous for puffing up into airy, golden clouds when fried. Filled with gooey melted cheese and dusted with a surprising sprinkle of granulated sugar, they offer a sophisticated balance of salty and sweet. The light, crispy dough is so delicate it feels like eating air, making them the ultimate indulgence for a weekend brunch or afternoon snack.
🥗 Ingredients
The Dough
- 4 cups All-purpose flour (sifted)
- 4 tablespoons Unsalted butter (cold and cubed)
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1/2 cup Orange juice (freshly squeezed, cold)
- 1/2 cup Sparkling water (very cold)
The Filling
- 2 cups Queso Fresco or Mozzarella (grated or crumbled)
- 1/2 cup White onion (very finely minced)
For Frying and Finishing
- 3 cups Vegetable oil (for deep frying)
- 1/4 cup Granulated sugar (for dusting)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted flour, baking powder, and salt until well combined.
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2
Add the cold, cubed butter to the flour mixture. Use your fingers or a pastry cutter to work the butter into the flour until it resembles coarse crumbs.
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3
Make a well in the center of the flour and pour in the cold orange juice and sparkling water. The acidity and carbonation are secrets to a light, airy dough.
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4
Gently mix the ingredients with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface.
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5
Knead the dough for about 5 minutes until it is smooth and elastic. If it's too sticky, add a tablespoon of flour at a time; if too dry, a splash of water.
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6
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This relaxes the gluten, making it easier to roll thin.
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7
In a small bowl, mix the grated cheese with the finely minced white onion to prepare your filling.
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8
Divide the rested dough into 12-15 equal-sized balls (roughly the size of a golf ball). Keep them covered with a damp cloth so they don't dry out.
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9
On a floured surface, roll each ball into a very thin circle, about 5-6 inches in diameter. The thinner the dough, the better it will 'puff'.
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10
Place about 1-2 tablespoons of the cheese mixture in the center of each circle.
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11
Fold the dough over to create a half-moon shape. Press the edges firmly to seal. Use a fork to crimp the edges, or use the traditional 'repulgue' (braiding) technique for a secure seal.
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12
Heat the vegetable oil in a deep frying pan or dutch oven to 360°F (180°C). The oil must be hot enough to make the dough puff instantly.
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13
Carefully slide 1 or 2 empanadas into the hot oil. Immediately use a spoon to splash hot oil over the top of the empanada; this encourages the 'viento' (wind) effect to inflate the dough.
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14
Fry for about 2 minutes per side until they are a deep golden brown and beautifully puffed. Drain on a wire rack or paper towels.
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15
While still hot, sprinkle generously with granulated sugar. Serve immediately while the cheese is molten.
💡 Chef's Tips
Always use very cold liquids (juice and sparkling water) to ensure the dough remains flaky and light. Do not overfill the empanadas; too much cheese can cause them to burst and leak into the hot oil. Ensure the edges are sealed perfectly; any gap will prevent the empanada from puffing up like a balloon. If you can't find Queso Fresco, a mix of Mozzarella and a pinch of Feta provides the perfect melt and tang. The sugar dusting is traditional and essential—don't skip it, as it creates a magical flavor profile!
🍽️ Serving Suggestions
Serve with a hot cup of Ecuadorian coffee or spiced 'Morocho' (a corn-based drink). Pair with a side of 'Ají Criollo' (Ecuadorian hot sauce) for those who want to dip the savory side. Enjoy as a mid-morning snack (repostería) or a light dinner. Serve alongside fresh fruit like papaya or tree tomato to balance the fried richness.