Empanadas de Viento

Name: Empanadas de Viento
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 servings
Cuisine: Ecuadorian
Ingredients: 3 cups all-purpose flour; 1 tsp salt; 2 tbsp sugar; 2 tbsp butter, cold and cubed; 1 egg; 3/4 cup warm water; 300g mozzarella or queso fresco, cubed; Oil for deep frying; Powdered sugar for dusting

Empanadas de Viento (ehm-pah-NAH-dahs deh vee-EHN-toh)

Wind Empanadas

⏱ Prep Time 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 286 kcal

Puffy, balloon-like deep-fried empanadas filled with melted cheese that inflate dramatically during frying, dusted with sugar — a beloved Ecuadorian street snack.

Nutrition & Info

Protein 8.0g

Carbs 32.0g

Fat 14.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ dairy ⚠ gluten

Equipment Needed

deep fryer or heavy pot rolling pin mixing bowl

Presentation Guide

Vessel: paper-lined basket

Garnishes: powdered sugar

Accompaniments: aji sauce, morocho drink

Ingredients

3 cups all-purpose flour
1 tsp salt
2 tbsp sugar
2 tbsp butter, cold and cubed
1 egg
3/4 cup warm water
300g mozzarella or queso fresco, cubed
Oil for deep frying
Powdered sugar for dusting

Instructions

1
Mix flour, salt, 1 tbsp sugar. Cut in cold butter until crumbly.
2
Add egg and warm water. Knead into a smooth, elastic dough. Rest 15 min.
3
Roll thin and cut 12cm circles. Place cheese cubes in center.
4
Fold in half, seal edges tightly by pressing with a fork. No air gaps.
5
Deep fry at 180°C (350°F). They will puff dramatically into balloons. Fry until golden.
6
Drain and dust immediately with powdered sugar. Serve hot.

💡

Did You Know?

They are called "de viento" (of wind) because they inflate like balloons during frying — the steam inside creates an airy pocket around the melted cheese.

Chef's Notes

Equipment Tips

deep fryer or heavy pot
rolling pin
mixing bowl

Garnishing

powdered sugar

Accompaniments

aji sauce, morocho drink

The Story Behind Empanadas de Viento

Empanadas de viento are a distinctly Ecuadorian creation that differs from all other Latin American empanadas by their dramatic inflation during frying. The technique requires precise dough hydration and sealing to trap steam. The sweet sugar dusting on savory cheese is a beloved Ecuadorian contrast found nowhere else in the region.

🕐 Traditionally enjoyed afternoon snack or street food 📜 Origins: Colonial era

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