Cheese and caramelised onion empanadas
- April 2022
- Serves 12
The ideal picnic food, empanadas are not so far removed from a Cornish pasty, but they are well worth your time! Executive chef of Sucre, Fernando Trocca has graced us with his recipe for one of South America’s most famous dishes: empanadas. His are filled with gooey provolone cheese and caramelised onions – a process that can’t be rushed.
If you want to make a more British handheld pie, our cheese and onion pasties won’t let you down.
- 20.8g (11.5g saturated)
- 34.4g (2.0g sugars)
For the filling
- 2 large onions (about 350g), finely sliced
- 40g unsalted butter
- 1 tbsp olive oil
- 100g provolone cheese, grated
- 200g mature cheddar, grated
- 1 tsp chilli flakes
For the pastry
- 500g plain flour
- 1/2 tbsp salt
- 100g beef dripping or vegetable shortening, melted
- For the pastry, combine the flour and salt in a mixing bowl. Make a well in the centre and add the melted vegetable shortening and 200ml water. Stir together with a wooden spoon, then bring together with your hands (you may have to add a little more water ) and knead on the work surface to form a soft, smooth dough. Return the dough to a clean bowl, cover and set aside in the fridge to rest for 2 hours.
- Heat the oven to 220C, gas 9 and put a large baking tray in to heat up. Melt the butter with the olive oil in a frying pan, then sauté the onions with a pinch of salt slowly for 30 minutes, stirring occasionally. Once soft and caramelised, tip into a bowl and leave to cool to room temperature. Add the cheese and chilli flakes to the bowl, then mix to combine.
- Once rested, divide the dough into 12 equal pieces, then roll each ball into a 14cm disc. Next, lay out all twelve of your empanada discs ready for the filling to be placed in the centre. Put a heaped tablespoon of the filling in the centre of each disc. brush the edges with water, then fold the pastry in half to cover the filling and pinch the edges together between your finger and thumb (or use a fork to crimp the edges closed) to ensure no filling can leak out.
- Carefully put the empanadas on the hot baking tray and bake for 25-30 minutes or until golden. Leave to cool for 2-3 minutes before eating.
Cool the empanadas, then store in an airtight container in the fridge for up to 3 days. They’re robust and great at room temperature so are ideal for taking on a picnic. If you’re staying at home, reheat the empanadas in a hot oven to serve.
You could also freeze the empanadas once they have been assembled, but not cooked, for up to 3 months. Bake them straight from frozen, adding a few more minutes to the cooking time.
Provolone cheese can be purchased at Italian delis or online from Marco Alimentari.
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