Caramelized Onion and Cheese Empanadas with Chimichurri

August 22, 2016
0 Ratings
Photo by Vanessa Larson
  • Makes 10-12
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Vanessa Larson
    Vanessa Larson
  • Sylvia Ana Olson
    Sylvia Ana Olson
  • Allison Jaqua
    Allison Jaqua

3 Reviews

Allison J. October 4, 2016
I think there is something amiss with the instructions. It doesn't say anything about mixing the onions with the cheese. The filling appears to be just cheese based on these instructions. For the sauce, the instructions are not complete. No measure on the vinegar etc. and no instructions.
Vanessa L. October 4, 2016
Sorry about that! A couple of copy and paste errors. It should be fixed now!
Sylvia A. February 10, 2019
Check steps 3,6 the onions are mixed with the cheese and the vinegar amount is on the ingredient list: 1/4 cup.