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Argentinian cheese and onion empanadas

A white plate topped with two empanadas with crimped pastry

Argentinian cheese and onion empanadas

Name: Argentinian cheese and onion empanadas
Total time: 1 h
Yield: Makes 12
Cuisine: Argentinian
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

Fernando Trocca

Published: December 2, 2021 at 3:23 PM

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Makes 12

Easy

Total time: 1 hr

+ cooling

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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

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Alternatives

Complete the dish

Make these hearty Argentinian cheese and onion empanadas, then check out our beef empanadas, 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. Now discover 10 things we love about Colombian cuisine.

Want more pasty inspiration? Check out our recipe for a classic Cornish pasty and see our best pasty recipes.

Ingredients

Nutrition

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

Nutrition: per serving

kcal302
fat22g
saturates10.4g
carbs17.4g
sugars1.7g
fibre1.9g
protein7.5g
salt0.7g

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.

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Authors

Black and white photo of Fernando Trocca

Fernando Trocca

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