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.