For cheese lovers! This delicious recipe features our unique Tomato Jam paired with cheese empanadas- the perfect balance of sweet and salty!


    For the Dough

    • 3 cups of unbleached all-purpose flour
    • ½ tsp of Kosher salt
    • 6 oz of Cold unsalted butter
    • 1 egg


    For the Filling:

    • 1/3 cup of Milk
    • 2/3 cup of shredded Gruyere Cheese
    • 2/3 cup of Queso Fresco
    • 2/3 cup of Shredded low moisture Mozzarella cheese
    • ½ cup of Tomato Jam


    For the empanada dough:

    1. Combine flour and salt in a food processor.
    2. Add butter, eggs, and milk gradually, pulsing until soft dough forms.
    3. Remove dough, shape into a ball.
    4. If no food processor, mix ingredients by hand until a soft dough forms, adding more milk if needed.
    5. Divide dough into two disks.
    6. Dough can be used immediately or refrigerated for up to 2 days.
    7. Roll out dough thinly, cut into disks using a cookie cutter or bowl.
    8. Alternatively, form disks by hand or with a tortilla press.
    9. Dough disks can be used immediately, refrigerated, or frozen for later use.

    To assemble and bake the empanadas:

    1. Mix the three cheeses together.
    2. Place about 2 tbsp of the cheese mixture and ½ tbsp of Tomato Jam in the center of each dough disk.
    3. Bring the edges of the dough together at the top and seal tightly by folding or using a fork.
    4. Brush egg white around the rim of the dough for better sealing.
    5. Let the assembled empanadas rest in the fridge for at least 30 minutes.
    6. Preheat the oven to 375F - 400F (190C - 205C).
    7. Brush a little egg yolk on the empanadas for a golden crust.
    8. Bake for 20 to 25 minutes until golden brown, adjusting time for smaller empanadas.