Yes, it can be found on our “EXTRA” page. You just have to scroll down a bit. I have copied it below as well for you. Enjoy! They are delicious!
Extra Recipes from Sue Muncaster’s article “Bringing Patagonia Home”
Fried Cheese Empanadas
Traditionally served as an appetizer, these hot, fresh dumplings melt in your mouth. Serve with pisco sours.
3 ½ cups of flour
½ cup of lard (there is nothing like it!)
½ cup cold water (plus or minus)
½ teaspoon of salt
Cut the lard into the flour and salt until well distributed. Slowly add the water and work into dough until it forms a ball that sticks together like a pie crust. Set aside.
2 cups of grated melting cheese (gruyere is the best, but you can use any combination of mozzarella, jack, or Swiss)
2 tablespoons of heavy cream
¼ cup of fresh, sliced, basil, fresh corn, finely chopped onion, or finely chopped, seedless tomato
Combine cheese and cream in a small bowl. Keep the optional ingredients in a separate bowl.
Roll out the dough as thin as you can on a floured surface. Cut 3-inch diameter rounds with a cookie cutter, or glass, and place a teaspoon of filling topped with optional ingredients on each round. Alternatively, you can make a 6-inch wide strip of dough and place dollops of filling two inches apart along one third of the strip.
Brush the dough with a wet pastry brush. This will help the empanadas seal when they are folded over. Fold the round (or strip) in half over the filling; press to seal. Use a pastry cutter or fork to create a decorative edge and complete the seal.
Fry several pieces at a time in 3-4 inches of hot vegetable oil for few minutes until very lightly browned. Remove with a slotted spoon and place on paper towels to absorb excess oil. Serve hot.