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


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



  • 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


  • 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