Easy Homemade Cheese Turnovers (Empanadas )

French

These cheese turnovers, also known as empanadas, are easy to make and absolutely delicious.

Whether with shortcrust or puff pastry, served alongside a sauce or fresh salad, they delight kids and adults alike—perfect for appetizers, light meals, or snacks.

Easy Cheese Empanadas Recipe: A Perfect Homemade Snack

Looking for a simple yet delicious snack that you can make at home?

This easy cheese empanadas recipe (also known as turnovers) is just what you need!

Empanadas are savory hand pies filled with a variety of ingredients, but this cheesy version is a fan favorite.

With a crispy golden crust and a gooey, melty cheese center, these empanadas are perfect for breakfast, brunch, or as a quick snack.

Whether you’re a seasoned cook or just getting started in the kitchen, this step-by-step easy recipe will show you how to create the perfect cheese empanadas from scratch.

Plus, they freeze well, making them ideal for meal prep or on-the-go treats.

Ingredients for Homemade Cheese Turnovers

For the pastry

• 300 g flour – preferably sifted for a softer, smoother dough
• 200 g cold butter, diced, for a perfectly crumbly texture
• 1 small egg, lightly beaten, to help bind the dough
• 5 cl milk, adding softness and elasticity
• 2 tsp white vinegar, to relax the dough and improve preservation

For the filling

• 120 g feta cheese, crumbled for its salty, tangy flavor
• 120 g ricotta, for creaminess and a mild touch
• 1 tsp milk, to loosen the cheese mixture
• 2 tsp finely grated Parmesan, for extra depth and character
• ½ tsp dried mint, rubbed between your fingers to release aroma
• 1 small egg, to bind the filling together
• ½ tsp sweet paprika, for a subtle smoky note and gentle color

For the glaze

• 1 tsp milk, for an even, glossy golden finish
• 1 small egg, beaten, to brush over before baking

How to Make Three-Cheese Empanadas (Turnovers)

Today’s version of empanadas is a baked three-cheese delight, filled with:

• Feta cheese
• Ricotta cheese
• Parmesan cheese

How to Prepare the Pastry

1. In a mixing bowl, combine the flour, butter, and ½ teaspoon of salt. Rub together with your fingertips until the mixture becomes sandy.
2. Add the egg and milk, then knead until you have a smooth dough.
3. Incorporate the vinegar and knead again to form a ball.
4. Flatten the dough slightly, wrap it in plastic wrap, and refrigerate for about 1 hour before using.

How to Prepare the Cheese Filling for Empanadas

For this recipe, we’re using a delicious mix of three cheeses: feta, ricotta, and Parmesan.

1. Mash the feta with a fork in a mixing bowl until smooth.
2. Add the ricotta, Parmesan, milk, and mint.
3. Mix in 1 egg and the paprika, stirring well until fully combined.

Shaping and Baking the Cheese Turnovers

1. Preheat the oven to 180°C / 350°F (th. 6) and line two baking trays with parchment paper.
2. In a small bowl, whisk 1 egg with a teaspoon of milk to make the glaze.
3. Roll out the chilled dough on a lightly floured surface to about 3 mm thick.
4. Cut out 10 cm circles using a cookie cutter or the rim of a glass. Brush the edges with glaze.
5. Place a generous teaspoon of filling in the center of each circle, spreading slightly into an oval shape. (Use enough filling for a plump empanada, but not so much that it bursts while baking.)
6. Fold the dough over the filling to form a half-moon. Gently stretch the ends to elongate, then pinch the edges firmly to seal. Crimp by folding the bottom edge slightly upward to keep the filling secure.
7. Arrange the turnovers on the prepared trays and brush with the remaining glaze.
8. Bake one tray at a time for about 20 minutes, until golden.
9. Let cool briefly before serving warm—they should be hot but not burning.

Pro Tips and Techniques for Perfect Cheese Turnovers

Tips to Prevent the Dough from Cracking

• Use cold butter cut into small cubes for a smooth, even dough.
• Avoid over-kneading: work quickly to keep the dough cool.
• Let the dough rest in the fridge for at least 30 minutes before rolling it out.
• Roll the dough on a lightly floured surface, handling it gently to keep its elasticity.

Baking Tips

• Preheat the oven to 180–190°C / 350–375°F (fan-assisted if possible).
• Place the turnovers on a parchment-lined baking sheet for even browning.
• For extra crispiness, bake them on a preheated pizza stone.
• Brush with beaten egg before baking to achieve a beautiful golden color.
• Keep an eye on them: bake for 20 to 25 minutes, depending on their size.

The result : perfectly golden turnovers with a crispy exterior and a soft, cheesy center.

Storing & Reheating Cheese Turnovers

How to Store Them

• Once cooled, place the turnovers in an airtight container.
• They keep well in the refrigerator for 2–3 days without losing much flavor.
• To prevent sogginess, separate layers with a sheet of parchment paper.

Can You Freeze Them?

• Yes! Arrange the turnovers in a single layer on a tray and freeze.
• Once solid, transfer them to a freezer bag.
• They can be stored for up to 2 months without issue.

How to Reheat Them

• Preheat the oven to 160–170°C / 320–340°F and warm them for about 10 minutes to restore crispiness.
• Avoid the microwave—it softens the dough and removes the crunch.
• For small batches, use an air fryer or toaster oven: quick and effective.

Tip: Lightly brush the turnovers with milk before reheating to bring back their golden shine.adigeonnez légèrement les chaussons de lait avant de les réchauffer pour raviver leur dorure.

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Oven baked cheese empanadas

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• Author: Amour de cuisine
• Total Time: 48 minutes
• Yield: 20 turnovers

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Description

This easy cheese empanadas recipe (also known as turnovers) are savory hand pies filled with melty cheese, you are going to love

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Ingredients

For the empanadas dough :

• 300 g flour
• 200 g butter diced
• 1 small egg roughly beaten
• 5 cl milk
• 2 tsp white vinegar

For the filling:

• 120 g feta
• 120 g ricotta
• 1 tsp milk
• 2 tsp finely grated parmesan
• 1/2 tsp dried mint crumbled between your fingers
• 1 small egg
• 1/2 tsp sweet paprika

Egg wash:

• 1 small egg
• 1 tsp milk

Cook Mode Empêchez votre écran de devenir noir

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Instructions

1. For the filling, we will use three cheeses : feta cheese, ricotta cheese, and parmesan cheese.
2. Crush the feta with a fork in a salad bowl and knead to form a smooth dough.
3. Incorporate the ricotta, parmesan, milk and mint. Add 1 egg and the paprika, and mix well.
4. Shaping and baking the cheese turnovers
5. Preheat the oven to th. 6/180°C and cover 2 baking sheets with baking paper.
6. Whisk 1 egg with the milk in a bowl.
7. Roll out the dough on a lightly floured work surface into a layer 3 mm thick.
8. Cut out circles 10 cm in diameter using a cookie cutter or a glass, apply icing to the edges using a pastry brush.
9. Pour 1 generous teaspoon of filling into the center of each circle, spreading it slightly into an oval (the amount of filling should be enough to make the half-moons generous, but without risking them exploding during cooking).
10. Fold the dough rounds by grasping them between your thumb and forefinger to cover the filling.
11. Pull on both ends to lengthen and taper the half-moons a little. Press the edges firmly to close them, then hem them by slightly raising the bottom edge to contain the filling.
12. Arrange the half-moons on the baking sheets and brush them with the remaining icing.
13. Bake one sheet at a time for about 20 minutes. Let cool slightly so that the half-moons are warm but not hot.

• Prep Time: 30 min
• Cook Time: 18 min
• Category: Appetisers

Nutrition

• Serving Size: 1 empanadas
• Calories: 390 kcal

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