Empanadas de Viento (Ecuadorian Cheese Empanadas)

Ingredients

• •12 empanada dough discs
• •250 g mozzarella cheese, grated
• •2 tbsp sugar
• •500 ml neutral oil, for frying

Directions

1. 1Lay the dough discs out and put a mound of grated mozzarella on one half of each.
2. 2Fold over and press the edge firmly, then crimp it with a fork right to the corners.
3. 3Check every seal. A single gap will let the cheese out and the empanada will not inflate.
4. 4Heat the oil to 170C.
5. 5Fry two at a time for three minutes, spooning hot oil over the top so they puff into a dome.
6. 6Drain briefly and dust with sugar while still very hot.

💡 The balloon comes from steam that cannot escape, which is why the seal matters more than the filling does.

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