I am facing a conundrum.
My fried empanadas are constantly bursting and loosing all or a good part of their mozarella cheese filling.
I have tried replacing the red onions in the filling for scallions, no change in the outcome. I also tried leaving the dough a bit thicker to see if that would help, no difference.
So now I am thinking that the next step is to experiment with a different cheese.
I need a cheese that has a lower concentration of water than mozarella but somehow still delivers the same kind of flavor.
Any ideas as to what would be a good cheese choice for fried empanadas?
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