Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Argentinian cheese and onion empanadas
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Makes 12
Ingredients
- 50g unsalted butter
- 2 onions, thinly sliced
- ground to make ½ tsp whole black peppercorns
- a pinch dried chilli flakes
- 100g mature cheddar, grated
- 100g provolone, grated
- 500g block shortcrust pastry
- plain flour, for dusting
- 1 egg, beaten
- 50g unsalted butter
- 2 onions, thinly sliced
- ground to make ½ tsp whole black peppercorns
- a pinch dried chilli flakes
- 100g mature cheddar, grated
- 100g provolone, grated
- 500g block shortcrust pastry
- plain flour, for dusting
- 1 egg, beaten
Method
- STEP 1Melt the butter in a frying pan over a medium heat and cook the onions with the black pepper, chilli flakes and a big pinch of salt for 40 minutes until the onions turn light brown. Remove from the heat, cool completely and mix in both cheeses.
- STEP 2Heat the oven to 220C/fan 200C/gas 7. Roll out the pastry on a lightly floured worksurface to a ½mm thickness. Stamp out 12 x 10cm circles using a biscuit cutter or glass. Spoon 1 tbsp of the filling into the middle of each circle, then brush the exposed pastry edges with beaten egg and fold over to create semi-circles. Use a fork to seal the pastry. Transfer the empanadas to baking trays lined with baking paper and brush with more beaten egg, then bake for 12-14 minutes or until golden brown. Leave to cool slightly, then serve warm or cold.
- STEP 3Melt the butter in a frying pan over a medium heat and cook the onions with the black pepper, chilli flakes and a big pinch of salt for 40 minutes until the onions turn light brown. Remove from the heat, cool completely and mix in both cheeses.
- STEP 4Heat the oven to 220C/fan 200C/gas 7. Roll out the pastry on a lightly floured worksurface to a ½mm thickness. Stamp out 12 x 10cm circles using a biscuit cutter or glass. Spoon 1 tbsp of the filling into the middle of each circle, then brush the exposed pastry edges with beaten egg and fold over to create semi-circles. Use a fork to seal the pastry. Transfer the empanadas to baking trays lined with baking paper and brush with more beaten egg, then bake for 12-14 minutes or until golden brown. Leave to cool slightly, then serve warm or cold.
