Best Easy Empanadas de Viento Recipe

Combine flour, baking powder, and salt in a large bowl. Cut in the cold butter until the mixture resembles coarse crumbs.

Slowly add warm water to the flour mixture, mixing until a soft, smooth dough forms. Knead for 3–4 minutes, then cover and let rest for 20 minutes.

Divide the dough into 10 equal pieces and roll each into a ball. On a lightly floured surface, roll each ball into a thin 6-inch circle.

Place about 0.8 oz of cheese in the center of each circle. Fold over and seal the edges firmly using a fork to avoid leaks.

Heat the vegetable oil in a deep skillet over medium-high heat to 350°F. Fry empanadas in batches until golden and puffed, 2–3 minutes per side. Transfer to a paper towel-lined plate.

While hot, sprinkle each empanada generously with granulated sugar and serve immediately for maximum crispiness.