Empanada | Argentinian Onion and Cheese Empanada

Empanada

Empanada is a savoury snack made with puff pastry and different stuffings depending on the local availability. The dough is rich, buttery and flaky that you can bake or deep fry depending on your choice.

Though the meat versions are popular, the vegetarian version is equally good. As I said, I was really looking forward to clearing my BM bookmarks and this was inspired by Sandhya’s that she made for a previous Mega BM.

Since her recipe was from scratch, I too decided I will make from the dough. Anyway, we don’t get ready to use puff pastries, so it was decided I will make it over the weekend. She had used Gouda cheese along with Spanish sweet onions. Though we do get Gouda cheese, it wasn’t available in small quantity and I wasn’t prepared to simply stock such ingredients.

I went with my regular choice of Paneer and Konda, Peddu simply loved it. I only made about 10 mini ones and they were upset that it was over very quick! I made only half the measurement and couldn’t have too many on hands when I was also making so many other dishes that day. The below measurement must yield about 24 small ones.

Though Empanadas have been on my todo list for a while, I was finally able to strike this off my list. I had Elote as a choice but settled with the delicious empanadas for the A to Z International Street Foods. If you are interested to know the Flatbread for E, check this post.

Empanada

In this A to Z International Street Foods:

A for Arancini / Arancini di Riso: Sicilian Rice Balls
B for Bunny Chow
C for Chatamari
D for Dürüm
How to make Empadas

How to make Empadas 1

How to make Empadas 2 Argentinian Onion and Cheese Empanada

Empanada – Argentinian Onion and Cheese Empanada

Ingredients Needed

For the Dough

2 1/2 cup All Purpose Flour
8 tbsp Butter (chilled and cubed) – (1 stick)
1/2 cup Water Cold
1/2 tsp Salt
1/2 tsp Baking Powder
For the filling

1 cup Onions
3/4 cup Paneer / Gouda Cheese
1 tsp Oregano (dried)
2 tsp Crushed red pepper (optional)
Salt to taste
1 tbsp Cooking Oil

To Assemble the Empanadas
Heavy cream or milk – to brush the empanadas
Sesame Seeds – to sprinkle

How to make the Empanadas 

To make the Empanada dough / outer cover

In a large bowl, measure the flour, salt and baking powder. Mix well. Add the chilled and cubed butter and combine them well until it resembles breadcrumbs.
Slowly add the cold water until a stiff dough forms.
Divide the dough into 2 halves and cover it with plastic wrap. Refrigerate overnight or at least for 3 hours.

To make the filling

Heat a nonstick pan with oil, saute the onion till done. Add the salt, crushed red pepper and the oregano. Cook for few minutes. Remove.
Toss the paneer cubes until golden, keep it aside.

To assemble the Empanadas

Remove the refrigerated dough and roll it into a thin circle.
Cut out about 3 inches wide circles from the dough using a lid or cookie cutter. You could use bigger size as well. I made mine into mini versions.
Repeat with the rest of the dough and then re-roll the scraps and cut them out again.
Place about 1 tbsp of onion mixture and paneer cubes on one half of the circle
Cover the filling with the other half of the dough (form a semi circle) and pinch the corners well.
Seal the sides using a fork or you could fold the edges to cover well.
Place the prepared empanadas on a parchment lined baking sheet.
Using a fork, make several holes on each empanada, so that the steam can release when baking.

Baking the Empanadas

Preheat the oven to 200 C. Brush the empanadas with cream or milk. I use a combination of cream and milk.
Sprinkle the sesame seeds on top of the empanadas.
Bake the Empanadas for about 30 to 40 minutes or until they are golden brown.
If you want to deep fry, you can fry for 5 mins until it turns golden on all sides and remove.
Serve hot with sauce!

Onion and Cheese Empanada

Print Recipe
Empanada - Argentinian Onion and Cheese Empanada
Empanada is a savoury snack made with puff pastry and different stuffings depending on the local availability. The dough is rich, buttery and flaky that you can bake or deep fry depending on your choice.
Empanada
Votes: 0
Rating: 0
You:
Rate this recipe!
Cuisine Argentinian
By Cook Method Deep Fried, Oven
Occasion Party
By Diet Kid Friendly
Dish Type Street Food
Servings
Ingredients
For the Dough
1 cup Onions
To Assemble the Empanadas
Cuisine Argentinian
By Cook Method Deep Fried, Oven
Occasion Party
By Diet Kid Friendly
Dish Type Street Food
Servings
Ingredients
For the Dough
1 cup Onions
To Assemble the Empanadas
Empanada
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
To make the Empanada dough / outer cover
  1. In a large bowl, measure the flour, salt and baking powder. Mix well. Add the chilled and cubed butter and combine them well until it resembles breadcrumbs.
  2. Slowly add the cold water until a stiff dough forms.
  3. Divide the dough into 2 halves and cover it with plastic wrap. Refrigerate overnight or at least for 3 hours.
To make the filling
  1. Heat a nonstick pan with oil, saute the onion till done. Add the salt, crushed red pepper and the oregano. Cook for few minutes. Remove.
  2. Toss the paneer cubes until golden, keep it aside.
To assemble the Empanadas –
  1. Remove the refrigerated dough and roll it into a thin circle.
  2. Cut out about 3 inches wide circles from the dough using a lid or cookie cutter. You could use bigger size as well. I made mine into mini versions.
  3. Repeat with the rest of the dough and then re-roll the scraps and cut them out again.
  4. Place about 1 tbsp of onion mixture and paneer cubes on one half of the circle
  5. Cover the filling with the other half of the dough (form a semi circle) and pinch the corners well.
  6. Seal the sides using a fork or you could fold the edges to cover well.
  7. Place the prepared empanadas in a parchment lined baking sheet.
  8. Using a fork, make several holes on each empanada, so that the steam can release when baking.
Baking the Empanadas –
  1. Preheat the oven to 200 C. Brush the empanadas with cream or milk. I use a combination of cream and milk.
  2. Sprinkle the sesame seeds on top of the empanadas.
  3. Bake the Empanadas for about 30 to 40 minutes or until they are golden brown.
  4. If you want to deep fry, you can fry for 5 mins until it turns golden on all sides and remove.
  5. Serve hot with sauce!
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17 comments

  1. wow these Empanada with paneer stuffing looks fantastic !! I would love to grab some right away , Came across so many versions of Empanada while I was doing my research this is simply delicious !! Paneer is a wonderful substitute for these snacks !! I am curious to just get awww on how dishes did you cooked that day 😀

  2. Wow empanadas looks amazing… first my choice also cheese empanadas for street food but now i drop the idea because of i choose whole indian street food only… really awesome recipe..

  3. Empanadas are a excellent snack , for the vegetarian version we mostly prefer mushrooms or paneer . Making the crust from scratch sounds great and you have made it perfectly !
    Paneer stuffing with these herbs must have tasted delicious , oregano and chilly flakes can highlight any dish !

  4. Wow you made the dough from scratch, that is awesome. I have a version of these coming up in the next couple of weeks. I’m loving that simple onion and cheese filling. These are perfect tea time snack.

  5. Love your idea of using onions and paneer as the stuffings. Even i too hate to buy a ingredient in large quantities just for the sack of single recipe !!! Empanadas looks delicious and kudos to your effort for making the pastry from the scratch !!!

  6. Whenever I see recipes that use puff pastry, I always wish we could get it here in the stores! Of course we can do it from scratch but when we need a quick dish, it would come in so handy right!. Anyway, the filling sounds yum and no wonder the kids were disappointed that you made a small batch!

  7. This was on my list too for E… But its been long since I made this for his lunch box so went with a sandwich. Glad you made it from scratch. I do it with puff pastry. 😉 Love your filling.

  8. Love those cute empanadas valli, filling sounds yumm, clever use of paneer instead of cheese!!! though i get puff pastry sheets readymade, i have never treid making an empanada till now, my bookmark bag is bursting at seams!!!!

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