A white plate topped with two empanadas with crimped pastry

Argentinian cheese and onion empanadas

  • makes 12
  • Easy

These golden empanadas have a British twist with an aged cheddar cheese and slow-cooked onion filling. This recipe comes from Soho restaurant, Sucre

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Make these hearty Argentinian cheese and onion empanadas, then check out our Ecuadorian empanadas and Venezuelan arepas for more South American-style street food inspiration

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Ingredients

  • unsalted butter 50g
  • onions 2, thinly sliced
  • whole black peppercorns ground to make ½ tsp
  • dried chilli flakes a pinch
  • mature cheddar 100g, grated
  • provolone 100g, grated
  • shortcrust pastry 500g block
  • plain flour for dusting
  • egg 1, beaten

Method

  • Step 1

    Melt 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 2

    Heat 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.

Find more indulgent cheese recipes

Puff Pastry Galette with Ham and Cheese

Nutritional Information

  • Kcals 302
  • Fat 22g
  • Saturates 10.4g
  • Carbs 17.4g
  • Sugars 1.7g
  • Fibre 1.9g
  • Protein 7.5g
  • Salt 0.7g
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