Cheese

Caramelized Onion and Cheese Empanadas with Chimichurri

August 22, 2016
0 Ratings
Photo by Vanessa Larson
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

  • Makes 10-12
Ingredients
  • 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
In This Recipe
Directions
  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.

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