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Empanada
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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.
Course Appetizers & Starters
Cuisine Argentinian
By Cook Method Deep Fried, Oven
Occasion Party
By Diet Kid Friendly
Dish Type Street Food
Author Srivalli

Ingredients

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
  • 1 cup Onions
  • 3/4 cup Paneer / Gouda Cheese
  • 1 tsp Oregano dried
  • 2 tsp Red Chilli Flakes
  • Salt to taste
  • 1 tbsp Cooking Oil

To assemble the Empanadas

  • Cream or milk (to brush the empanadas)
  • Sesame Seeds to sprinkle

Instructions

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 cooking 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 in 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

  • Pre-heat the oven to 200 C. Brush the empanadas with cream or milk. I used 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!
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