Destination
Cuenca
The story
Empanada de viento ("wind empanada") is Sierra Ecuador's signature fried snack: a very thin wheat dough wrapped around a filling of grated white cheese, sealed, deep-fried at high heat, and (this is the trick) puffed by the heat into a hollow pillow the size of a small football. The name comes from the empty air pocket inside: after frying, it's mostly wind. Dusted generously with icing sugar and served on a plate with a small cup of morocho or hot chocolate.
Method
In a large bowl, combine the flour, salt and sugar. Add the oil and egg. Add the warm water in stages, mixing to a soft dough. Turn out and knead 8 minutes until smooth and elastic. Wrap in cling film and rest 30 minutes at room temperature.
Divide the rested dough into 8 pieces. Roll each on a lightly floured surface as thin as possible without tearing (1mm; you should nearly see the bench through it). A pasta machine on setting 5 or 6 is ideal.
Cut each sheet into a 15cm circle (a small plate as a guide). Place a heaped tablespoon of grated cheese on one half, leaving a 1cm border.
Brush the border with a little water. Fold the disc over to form a half-moon. Press firmly all along the edge to seal completely; any gap and the empanada won't puff. Crimp with a fork for extra security.
Heat the oil in a deep pot to 185°C (365°F). Hotter than most deep-fry recipes; this is what forces the puff.
Add the empanadas one at a time (in a deep pot; they need room to puff). Immediately spoon hot oil over the top of each empanada as it fries. Within 30 to 45 seconds it will balloon dramatically into a pillow. Fry 60 seconds per side, spooning oil on top the whole time, until deep gold.
Lift onto kitchen paper. While still warm, dust generously with icing sugar. Serve immediately with a small cup of morocho or hot chocolate.
Tips
- Roll as thin as you can. Thick dough gives you a doughy, un-puffed empanada. A pasta machine gets thinner than a rolling pin; a well-floured bench + patient rolling gets you close.
- Seal completely, no gaps. A single small gap along the seam lets the steam escape and the empanada refuses to puff. Press firmly, then crimp with a fork for insurance.
- Hot oil, spoon over the top. 185°C is essential. Colder oil gives you soggy flat empanadas. Spooning hot oil over the top as they fry is what forces the steam to expand inside.
- One at a time (or maximum two). They need room to puff to full size. Crowding gives you flat, deformed empanadas.
- Eat within 5 minutes of frying. Empanadas de viento deflate as they cool. Serve straight from the pan, at the table, dusted with sugar just before they leave the kitchen.
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