Caramelized Onion and Cheese Empanadas with Chimichurri

By • August 22, 2016 2 Comments

1 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: These flaky, delicious empanadas are stuffed with caramelized onions and jack cheese then served with a tangy chimichurri sauce. Great on their own as an appetizer or with a salad for dinner. Vanessa Larson

Advertisement

Makes 10-12

  • 13 tablespoons Unsalted Butter
  • 1 Yellow Onion, Quartered and Sliced
  • 8 ounces Jack Cheese, Grated
  • 3 Garlic Cloves, Crushed and Minced
  • 1 teaspoon Dried Parsley
  • 1 teaspoon Dried Basil
  • 1 teaspoon Chili Flakes
  • 1 1/4 teaspoons Salt
  • 3 cups Flour
  • 2 Eggs
  • 4-5 tablespoons Ice Water
  • 1 Shallot, Minced
  • 3 tablespoons Fresh Parsley, Minced
  • 3 tablespoons Cilantro, Minced
  • 1/4 cup Olive Oil
  • 1/4 cup Red Wine Vinegar
  1. Heat 1 tbsp butter over medium-low heat in small pan. Add onion and cover. Cook 20 minutes. Remove lid and increase heat to medium high. Cook until browned, stirring frequently, about 10 minutes. Add in 2 cloves garlic and cook 1 minute. Remove from heat and let cool slightly.
  2. Meanwhile, cut remaining 12 tbsp butter into 12 pieces. Place flour and 1/4 tsp salt in a large mixing bowl. Add in butter and mix in using your fingers until dough looks like small peas. Add 1 egg and mix. Add ice water 1 tbsp at a time until dough pulls together and can be formed into a ball. Cover with plastic wrap and return to fridge for 20 minutes.
  3. Preheat oven to 350. Mix together cheese, onions, dried parsley, dried basil, 1/2 tsp chili flakes and remaining 1 tsp salt to form the empanada filling.
  4. Roll out the dough as thinly as possible on a floured surface. Using a small plate as a guide, cut circles of dough about 3-4” diameter.
  5. Fill each circle with 1-2 tbsp cheese mixture and wet the outer edges of the dough circle with egg whites to help them seal. Push them edges together with your finger and use a fork around the whole side to seal them together. Place on greased baking sheet in fridge for 20 minutes.
  6. Mix together shallot, 1 clove garlic, cilantro, fresh parsley, vinegar, olive oil and 1/2 tsp chili flakes to form sauce and set aside.
  7. Whisk egg yolk and brush tops of empanadas with yolk. Bake for 25-30 minutes, until golden. Serve with chimichurri sauce.

More Great Recipes:
Entrees|Appetizers|Vegetables|Cheese & Dairy