Chopped Cheese Empanadas (Filipino-Style Achiote Dough)

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Steps

Assembly

1. 1
   Take the rested dough out of the fridge and cut it in half. Flatten one piece and roll it out — it doesn't need to be paper thin. Punch out wide circles with a ring mold, then roll each one thinner with a rolling pin, doing quarter turns to keep the circle even. Aim for rounds about the size of your hand.

   Tip: Move the dough often as you roll so it doesn't stick.

   ~10 min
2. 2
   Brush water along one half of a dough round. Scoop a packed mound of cooled filling onto the dry half using an ice cream scoop. Fold the dough over, then start at the center and press out the air toward each side, pinching the edges as you go.

   Tip: Density matters — pack the scoop so the empanada keeps its shape.

   ~2 min
3. 3
   Press the edges flat with a dowel to seal, then trim with a fluted pasta cutter for a decorative finish. Place each empanada on a sheet tray as you go.

   ~5 min
4. 4
   Transfer the tray of empanadas to the freezer until fully frozen. This recipe yields about 12 empanadas. Freezing both stores them long-term and intensifies the thermal shock that creates flaky layers when cooked.

   Tip: Cold dough hitting heat flashes interior moisture to steam, puffing the dough — even more so when frozen and deep fried.

   ~60 min

Cooking

1. 1
   BAKED METHOD: Place two frozen empanadas on a sizzle platter, brush with a light egg wash, and bake at 400-425 F (200-220 C) for about 25 minutes until golden brown.

   Tip: Start at 400 F — if they aren't browning, bump up to 425 F.

   ~25 min
2. 2
   AIR FRYER METHOD: Preheat the air fryer to 375 F (190 C). Brush the frozen empanadas with egg wash and air fry for about 25 minutes until golden brown.

   ~25 min
3. 3
   DEEP-FRIED METHOD (best result): Heat neutral oil to 365-370 F (185-188 C) — when the frozen empanadas hit the oil it will drop to a target frying temp of 340-350 F (170-175 C). Gently fry the frozen empanadas for 4-5 minutes until bubbles form on the surface and they are golden brown and crisp. Drain on a wire rack.

   Tip: Add a spoonful of lard to the frying oil to reinforce flavor. Deep frying produces the most dramatic flaky layers thanks to thermal shock.

   ~5 min

For the Achiote Dough

1. 1
   In a food processor, combine the all-purpose flour with a pinch of salt and the annatto (achiote) powder. Pulse briefly to evenly disperse the achiote — adjust until the flour is uniformly red.

   Tip: Use achiote powder rather than paste — paste is much harder to distribute evenly.

   ~2 min
2. 2
   Add the cold cubed lard and pulse until the fat is broken into the flour. You are looking for a texture that holds together briefly when squeezed.

   ~1 min
3. 3
   Beat the egg with a little more achiote powder, then add it to the processor along with 1 tablespoon of vinegar. Pulse to combine.

   Tip: Vinegar inhibits gluten development, keeping the dough tender.

   ~1 min
4. 4
   Pulse in cold water a little at a time — about 1/4 cup total — until the dough is uniformly colored and just comes together. Turn it out, gently press (do not knead) into a disc, cut into quarters, stack the quarters to encourage layering, wrap, and refrigerate to relax.

   Tip: Compress rather than knead — extra kneading develops gluten and toughens the empanada.

   ~30 min

For the Bodega Sauce

1. 1
   Make the bodega sauce: whisk mayo, ketchup, yellow mustard, a teaspoon of jalapeno pickling liquid, and half a packet of Sazon together until rosy pink. Adjust ketchup to taste.

   ~2 min

For the Chopped Cheese Filling

1. 1
   Form the ground beef into burger patties. Preheat a wide saute pan over medium-high heat with a spoonful of lard, then sear the patties about 2 minutes per side until browned around the edges.

   ~5 min
2. 2
   Break the beef apart into a mince and continue cooking, letting the released moisture evaporate before the meat begins to brown again. Push the beef to one side of the pan.

   Tip: Be patient — cooking out the moisture is what concentrates flavor.

   ~5 min
3. 3
   Add the diced onion and red bell pepper to the empty side of the pan, season lightly, and cook until they soften and lightly caramelize. Mix them into the meat, then add the sliced garlic and cook briefly.

   ~5 min
4. 4
   Add the chopped pickled jalapenos with a splash of their pickling liquid to deglaze the pan, then season with garlic powder, onion powder, and about half a packet of Sazon. Stir and let the spices fry briefly.

   ~2 min
5. 5
   Lay 6 slices of American cheese on top of the meat and let the steam melt them, then fold them through until the cheese binds the filling. Stir in the shredded Mexican cheese blend until just melted, then transfer to a bowl to cool. The mixture should look homogeneous and dense — this prevents a hollow empanada.

   Tip: A dense, homogeneous filling is the goal — it stays gooey instead of leaving an air pocket.

   ~3 min

To Serve

1. 1
   To serve, place each empanada over a bed of shredded lettuce, top with diced tomato, and drizzle with bodega sauce.

   ~1 min

Nutrition (per serving)

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