Bolivian Recipes: Cheese Empanadas

A simple recipe for Bolivian-style empanadas – with cheese filling.

• FOR THE DOUGH
  
• 300 g flour 
  
• 75 g soft butter
  
• 4 tbsp sugar (level)
  
• ½ tbsp salt (level)
  
• 1 egg
  
• 1/2 tbsp baking powder (leveled)
  
• 1/2 cup of milk
  

• FOR THE FILLING
  
• 1 egg white
  
• 250 g cheese (grated)
  
• Maybe salt
  
  
• FOR THE DECORATION/ FOR THE COLOR OF THE EMPANADAS
  
• 1 egg yolk (also, a total of 2 eggs)
  
• 2 tbsp milk

• 1. Sift flour, sugar, salt, and baking powder into a container and mix well with a wooden spoon. 
  
• 2. Form a small hole in the center and add the egg and the butter, then knead lightly.
  
• 3. Gradually add the milk and knead gently until a smooth dough is achieved
  
• 4. Then form a small ball from the dough (about 10 balls)
  
• 5. Whisk the egg whites until almost stiff peaks form
  
• 6. Grate cheese
  
• 7. Mix the egg whites and grated cheese (possibly add more salt)
  

• 8. Use a rolling pin to roll out the mixture smoothly (in round shapes with a diameter of about 10 cm and a thickness of 2 mm)
  
• 9. Fill each slice with about 2 tablespoons of cheese
  
• 10. Fold the dough in the middle. Press the edges firmly together with your fingers first or pinch them together with a fork (so that the cheese does not leak out).
  
• 11. Mix the egg yolk with the 2 tablespoons of milk and brush the empanadas with it
  
• 12. Preheat the oven to 160 degrees
  
• 13. Bake the empanadas in the oven for 15-20 minutes until they are golden brown.