Empanadas de viento are Ecuadorian fried cheese empanadas with a thin, crisp shell and a light sprinkling of sugar. Their name means “wind empanadas,” referring to the airy pocket that forms inside as the dough puffs during frying.
Break one open and you’ll find warm cheese beneath a blistered crust. The combination of salty filling, delicate pastry and sweet topping makes them a satisfying snack alongside coffee or a warm cup of morocho.
Jump to Recipe Card · Ingredients · Step-by-Step Instructions
What Are Empanadas de Viento?
These cheese-filled turnovers are a familiar part of Ecuadorian street food, especially in the Andean region. They are made with wheat-flour dough, fried until puffy and usually finished with sugar. Onion is a common addition to the cheese filling, but it is optional.
They are one of several Ecuadorian empanada varieties. Unlike empanadas de morocho, which use a corn-based dough, empanadas de viento have a wheat-flour shell. Their airy interior is part of their character: a modest filling leaves room for the pastry to expand.
Empanadas de Viento Ingredients
Yield: About 15 medium empanadas. Plan ahead: Allow 1 hour for the dough to rest and 1 hour for the assembled empanadas to chill, plus preparation and batch frying. The recipe card below uses the same quantities and method.
For the dough
- 425 g (15 oz by weight) all-purpose flour, plus extra for rolling
- 113 g (4 oz / 1/2 cup) unsalted butter, cut into small pieces
- 1/2 teaspoon fine table salt
- 1 teaspoon baking powder (about 4 g)
- 1 tablespoon granulated sugar, optional, for the dough
- 60 ml (1/4 US cup) orange juice
- 120–160 ml (1/2–2/3 US cup) still or sparkling water, added gradually; a little extra only if needed
For the filling
- 280 g (about 10 oz / 2 1/2 cups) grated low-moisture mozzarella
- 140 g (about 1 cup) finely chopped white onion, optional
For frying and finishing
- Neutral frying oil, enough to reach at least halfway up the empanadas; a little extra to coat the dough
- Granulated sugar, to taste, for sprinkling
Measure the flour by weight. Use 425 g (15 oz); “3 cups” is not a dependable equivalent. US cup and spoon measures are used throughout, and the cheese and onion cup equivalents are approximate. Add the water gradually: the dough should be cohesive and pliable, not wet.
Prepared-dough shortcut: Substitute 15 medium empanada discs labeled for frying. Follow the package for thawing and cooking, skip the homemade-dough mixing and rest, and continue with the filling and assembly. Prepared discs may cook differently from homemade dough.
How to Make Empanadas de Viento
1. Mix the dough
Combine the flour, salt, baking powder and optional tablespoon of sugar. Work in the butter until crumbly, by hand or with short pulses in a food processor. Add the orange juice and 120 ml water. Mix, adding the remaining water gradually only as needed, then knead briefly until cohesive and pliable. If still dry, add extra water a teaspoon at a time; if sticky, rest briefly before adding a light dusting of flour.
2. Rest the dough
Shape into a ball, lightly oil the surface, cover and rest for 1 hour at room temperature.
3. Prepare the filling
Mix the grated mozzarella with the optional finely chopped onion, blotting away excess surface moisture first. Divide into 15 portions: about 19 g each without onion or 28 g each with the full onion amount.
4. Roll the discs
Divide the dough into 15 equal portions, approximately 48–52 g each depending on water and optional sugar. Keep covered while working. Roll each portion thinly and evenly without tearing, using roughly 6 inches across as a guide. If the dough springs back, cover and let it relax before rolling again.
5. Fill and seal
Place a portion of filling in the center of each disc, leaving a clean border. Use less if needed for a comfortable seal. Lightly moisten dry edges with water, fold into a half-moon and press firmly. Crimp with a fork or fold a twisted border, keeping filling out of the seam.
6. Chill
Arrange on a lined tray, cover and refrigerate for 1 hour. Check that every seam is closed; chilling cannot repair an open edge.
7. Fry
In a deep, heavy pan, heat enough neutral oil to reach at least halfway up the empanadas to 350°F / 175°C, leaving plenty of space above the oil. Fry a few at a time, turning gently until both sides are golden and the pastry is cooked through. Begin checking after about 1 minute per side; thickness and pan conditions affect timing. Let the oil return to temperature between batches.
8. Finish
Drain in a single layer on a rack over a tray or briefly on paper towels. Sprinkle lightly with granulated sugar while warm. Serve promptly, allowing the hot cheese to cool slightly before eating.
Which Cheese Works Best?
This recipe uses low-moisture mozzarella as an accessible, consistent starting point. Quesillo is a traditional choice, and Monterey Jack or Oaxaca can also be used. Substitute by weight rather than assuming every grated or crumbled cheese occupies the same volume.
Cheeses sold as quesillo vary, so choose one suitable for pastry filling. Some queso fresco varieties soften but remain crumbly instead of melting into a stretchy filling. Fresh mozzarella packed in liquid requires thorough draining and may introduce too much moisture.
Parmesan can add flavor to a blend, but it is not a direct replacement for the full amount of melting cheese. Taste your cheese before adding any extra salt to the filling.
Tips for Crisp, Puffy Empanadas
- Roll evenly. Thick patches take longer to cook. Roll the dough thinly without making holes. If it springs back, give it more rest; our empanada dough guide explains more about working with the pastry.
- Leave a clean border. Keep cheese and onion away from the seam. Reduce the filling if the dough feels stretched when closing it.
- Check the seal before chilling. Refrigeration firms the pastry, but an open seam still needs to be pressed closed.
- Use a thermometer. Aim for 350°F / 175°C and allow the oil to recover between batches. A crowded pan can lower the temperature.
- Drain in one layer. Stacking traps steam and softens the crust. Add the sugar while warm and serve promptly.
Troubleshooting
| Problem | Likely cause | What to change |
|---|---|---|
| Cheese leaks | Overfilling, a torn disc or filling in the seam | Use a smaller portion and check each edge before frying. |
| Little puffing | Thick dough, punctures or cool oil | Roll more evenly, handle gently and check the oil temperature. |
| Greasy pastry | Oil temperature dropped or the pan was crowded | Fry fewer at a time and let the oil recover. |
| Outside browns too fast | Oil is too hot | Lower the heat and check with a thermometer. |
| Dough shrinks while rolling | The dough needs more rest | Cover it and pause before rolling again. |
| Crust softens after frying | Steam is trapped around the pastry | Drain in a single layer and serve promptly. |
What to Serve With Empanadas de Viento
Serve them warm with coffee or morocho, an Ecuadorian sweet corn drink. Keep the sugar coating light so the cheese remains prominent. For a savory variation, omit the topping and serve ají on the side.
Explore more dishes in our guides to traditional Ecuadorian foods and Ecuadorian street foods.
Frequently Asked Questions
Are empanadas de viento sweet or savory?
They combine both. Cheese and optional onion provide a savory filling, while the sugar sprinkled over the fried shell adds sweetness.
Why are they called wind empanadas?
The name describes the airy space that develops inside the pastry during frying. Moisture turns to steam as the dough heats, helping the shell expand around the filling.
Can I leave out the onion?
Yes. Use the same 280 g cheese and divide it among 15 empanadas, about 19 g each. With the full 140 g onion added, each filling portion is about 28 g.
Can I use frozen empanada dough?
Yes. Choose discs intended for frying and follow their thawing and cooking instructions. Thicker prepared discs may take about 5–6 minutes per batch. Judge doneness by the cooked, golden pastry rather than using the homemade-dough timing as a guarantee.
Do I need sparkling water?
No. Still or sparkling water can be used. Start with 120 ml and add more gradually until the dough comes together.
Why does this recipe contain orange juice?
Orange juice is an ingredient in this particular dough variation. Other Ecuadorian recipes use water without juice; it is not essential to every version of empanadas de viento.
Can I bake them or use an air fryer?
Those methods produce a different crust and degree of puffing. This recipe is written for frying. Oven and air-fryer versions need their own tested temperature and timing.
Empanadas de Viento Recipe Card
Empanadas de Viento (Ecuadorian Fried Cheese Empanadas)
Ecuadorian fried cheese empanadas with thin, puffy pastry, a mozzarella and optional onion filling, and a light sprinkle of sugar. Makes 15 medium empanadas.
Ingredients
- 425 g (15 oz by weight) all-purpose flour, plus extra for rolling
- 113 g (4 oz / 1/2 cup) unsalted butter, cut into small pieces
- 1/2 teaspoon fine table salt
- 1 teaspoon baking powder (about 4 g)
- 1 tablespoon granulated sugar, optional, for the dough
- 60 ml (1/4 US cup) orange juice
- 120–160 ml (1/2–2/3 US cup) still or sparkling water, added gradually; a little extra only if needed
- 280 g (about 10 oz / 2 1/2 cups) grated low-moisture mozzarella
- 140 g (about 1 cup) finely chopped white onion, optional
- Neutral frying oil, enough to reach at least halfway up the empanadas; a little extra to coat the dough
- Granulated sugar, to taste, for sprinkling
Instructions
- Mix the dough: Combine the flour, salt, baking powder and optional tablespoon of sugar. Work in the butter until crumbly, by hand or with short pulses in a food processor. Add the orange juice and 120 ml water. Mix, adding the remaining water gradually only as needed, then knead briefly until cohesive and pliable. If still dry, add extra water a teaspoon at a time; if sticky, rest briefly before adding a light dusting of flour.
- Rest the dough: Shape into a ball, lightly oil the surface, cover and rest for 1 hour at room temperature.
- Prepare the filling: Mix the grated mozzarella with the optional finely chopped onion, blotting away excess surface moisture first. Divide into 15 portions: about 19 g each without onion or 28 g each with the full onion amount.
- Roll the discs: Divide the dough into 15 equal portions, approximately 48–52 g each depending on water and optional sugar. Keep covered while working. Roll each portion thinly and evenly without tearing, using roughly 6 inches across as a guide. If the dough springs back, cover and let it relax before rolling again.
- Fill and seal: Place a portion of filling in the center of each disc, leaving a clean border. Use less if needed for a comfortable seal. Lightly moisten dry edges with water, fold into a half-moon and press firmly. Crimp with a fork or fold a twisted border, keeping filling out of the seam.
- Chill: Arrange on a lined tray, cover and refrigerate for 1 hour. Check that every seam is closed; chilling cannot repair an open edge.
- Fry: In a deep, heavy pan, heat enough neutral oil to reach at least halfway up the empanadas to 350°F / 175°C, leaving plenty of space above the oil. Fry a few at a time, turning gently until both sides are golden and the pastry is cooked through. Begin checking after about 1 minute per side; thickness and pan conditions affect timing. Let the oil return to temperature between batches.
- Finish: Drain in a single layer on a rack over a tray or briefly on paper towels. Sprinkle lightly with granulated sugar while warm. Serve promptly, allowing the hot cheese to cool slightly before eating.
Notes
Measurements: Weigh the flour; 425 g is not a reliable equivalent of 3 cups. US cup and spoon measures are used, and cheese/onion cup equivalents are approximate. Quesillo, Monterey Jack or Oaxaca may replace mozzarella by weight, though moisture and texture vary. Parmesan is not a standalone substitute. Prepared dough shortcut: use 15 medium discs labeled for frying and follow the package for thawing and cooking; skip the homemade-dough mixing and rest. Thicker prepared discs may take about 5–6 minutes per batch. Plan ahead: allow 1 hour for the dough rest and 1 hour for chilling, plus preparation and batch frying. Timings depend on disc thickness and batch size.
Recipe References
This article’s dough and filling proportions closely follow Laylita’s empanadas de viento, with clarified weight measurements and filling portions. We also compared AKÍ Ecuador’s version and GOYA’s prepared-disc recipe. Measurement equivalents were checked against King Arthur Baking’s ingredient chart. Cooking times vary with dough thickness and batch size.
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Jorge Garcia is the founder of AmigoFoods, where he has spent over 20 years helping readers discover authentic Latin American and Spanish cuisine. Raised in a Cuban-American household, Jorge learned to cook at the hands of his mother and grandmother, carrying forward generations of family recipes. That heritage, backed by his family’s four-generation history in the Latin food industry, inspired him to launch AmigoFoods in 2003. With more than 1,000 published articles on recipes, ingredients, and food culture, Jorge’s mission is simple: make authentic Latin cooking approachable for home cooks everywhere while honoring the traditions behind every dish.