Empanadas de Viento
(Ecuadorian Empanada)

First things Firsts, I thank La Cocina De Sary, for this recipe, and for the memories this recipe left on me and my friend Vanessa. We were happy to find an easy recipe to make and share together and with her church group. Thanks for showing how to make them.

The recipe that follows is a translation to my best, from the video above. Please visit Sary's Cooking Channel, by the way in the video they used cold water, I used warm. For me it worked that way and for Vane it worked with cold. 

Viento means Wind, the empanadas take this name, because, when they come out of the frying oil, they look as if wind would have been blown inside of them. They are actually a popular breakfast or as a snack, filled with a cheese similar to our mozzarella cheese.

Empanadas de Viento
Taken and addapted  From La Cocina De Sary ( https://www.youtube.com/watch?v=M5jNcee4oGA )
About 18 empanadas

½ lb harina
3 Tbsp Butter, softened
1 Tbsp Baking Powder
1 Cup of Water, room temperature to lukewarm
About 1 lb, Firm Mozzarella Cheese, shredded or dice small
2 or 3 Green Onions, sliced on a bias.

To make the dough;

  1. Place the flour inside a bowl, large enough to prepare the recipe, add the butter and work it into the flour with your hands.
  2. When all the butter had been incorporated, add the baking powder and mix in.
  3. Star adding the water, little by little and work the water into the dough and work the dough with a little of a kneading movement.
  4. Wrap and leave at room temperature for t least 10 minutes.
  5. Heat Oil in a heavy bottom pan, and place the empanadas in the hot oil and with a metal spoon, spoon oil over the empanada, not from the top but around the sealed part of the empanada, this will aid in your empanadas looking like if they have take a deep breath.
  6. Serve with a little of confectioner sugar dust on top.

A Fun Night At my friend's church, We show Peruvian, Ecuadorian and Costa Rica's Empanadas


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