Olive Magazine
A white plate topped with two empanadas with crimped pastry

Argentinian cheese and onion empanadas

Published: December 2, 2021 at 3:23 pm
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  • Preparation and cooking time
    • Total time
    • + cooling
  • Easy
  • Makes 12

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

  • Vegetarian
  • Vegetarian
Nutrition:
NutrientUnit
kcal302
fat22g
saturates10.4g
carbs17.4g
sugars1.7g
fibre1.9g
protein7.5g
salt0.7g
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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. You can also learn more about Argentinian food and recreate more Argentinian recipes here.

Want more pasty inspiration? Check out our recipe for a classic Cornish pasty.

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. You can also learn more about Argentinian food and recreate more Argentinian recipes here.

Want more pasty inspiration? Check out our recipe for a classic Cornish pasty.

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 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.
  • STEP 3
    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 4
    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

Find more indulgent

Puff Pastry Galette with Ham and Cheese
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