FoodieAtlas
Recipes around the World
The moment you bite into an empanada de viento, it crackles—sugar coating yields to golden fried dough that's impossibly light inside, with a pocket of air that gives the snack its name. These Ecuadorian pastries are sold at bakeries, street stalls, and evening tiendas across the country, popular for merienda (afternoon snack). The simplicity of cheese filling contrasts with the technical skill required to achieve the puffed texture. Unlike empanadas from other regions that might be heavier or filled with meat, the viento version prioritizes textural lightness and serves as a standalone treat or with hot chocolate.
In a large bowl, combine flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the egg, warm water, milk, and sugar.
Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. Knead briefly until smooth. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
In a medium bowl, mix together the cheese, chopped onions, ham or bacon, and parsley or cilantro (if using). Season with salt and pepper to taste.
On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Cut out circles using a cookie cutter or the rim of a glass (about 4-5 inches in diameter).
Place a spoonful of the filling in the center of each dough circle.
Fold the dough over to form a half-moon shape and press the edges together to seal. Use a fork to crimp the edges if desired.
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
Fry the empanadas in batches until golden brown and crispy, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
Serve warm. Empanadas de Viento are delicious on their own or with a side of salsa or guacamole.
The air pocket forms when the cold dough seals around the filling and hits hot oil. Steam from moisture in the dough expands trapped air, creating the characteristic puff. This requires precision in sealing and proper oil temperature.
Resting in the refrigerator relaxes the gluten, allowing the dough to seal more easily without tearing. It also keeps the butter cold, which is crucial for creating layers and flakiness.
Yes. Assemble the empanadas, refrigerate them on a tray, then fry when ready. Cold dough fries better, creating superior crispness and puffiness.
Queso fresco is traditional—it softens with heat but doesn't fully melt, creating creamy pockets. Mozzarella can substitute but melts more completely, changing the texture.
The sugar coating adds sweetness that contrasts with the salty cheese filling, and the granules create pleasant texture against crispy pastry. It's also a signal of freshness—Ecuadorian bakeries coat them immediately after frying.