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Argentinian cheese and onion empanadas

Name: Argentinian cheese and onion empanadas
Total time: 1 h
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

1 hour + cooling
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

By Fernando Trocca

Published: December 2, 2021 at 3:23 pm

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

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.