The Onions and cheese empanadas
A very simple argentinian vegetarian empanada recipe to begin this section from this site… In this recipe I take advantage of the ready made empanada discs, available at the latin products store for convenience but you can also use any ready made dough which you will have to shape as discs.
Ingredients
- One package empanada discs (Not the puff pastry ones)
- Three or four large onions.
- 1 lb. mozzarella cheese
- Olive oil
- white vinegar.
- Salt, pepper.
- Fresh Basil leaves, chopped
- Chopped and pitted black olives.
- one or two egg yolks.
1) Cut the onions in halves and then in slices. Put the onions in a large bowl with hot water and three tablespoons of white vinegar; this step is optional however. Allow fifteen minutes, this softens the strong natural flavor of the onion. Strain and season.
2) Pour the onions in a pan with olive oil, salt and pepper and fry over medium-low heat for two-three minutes, stirring occasionally, or until onion is translucent.
3) Cut the mozzarella cheese in cubes or grate it.
4) Preheat the oven to 350 ˚F. Make the empanadas, placing some onions and cheese. Sprinkle some basil over then place some chopped olives over the onions; careful not to overfill the empanadas...
5) Close the empanadas, with the help of a wet finger. Close them “Repulgue” style, or simply by pressing the edges with a fork. Paint the empanadas with the egg yolks.
6) Bake in the oven, until the empanadas have the desired golden tone… about 12 minutes
- One package empanada discs (Not the puff pastry ones)
- Three or four large onions.
- 1 lb. mozzarella cheese
- Olive oil
- white vinegar.
- Salt, pepper.
- Fresh Basil leaves, chopped
- Chopped and pitted black olives.
- one or two egg yolks.
1) Cut the onions in halves and then in slices. Put the onions in a large bowl with hot water and three tablespoons of white vinegar; this step is optional however. Allow fifteen minutes, this softens the strong natural flavor of the onion. Strain and season.
2) Pour the onions in a pan with olive oil, salt and pepper and fry over medium-low heat for two-three minutes, stirring occasionally, or until onion is translucent.
3) Cut the mozzarella cheese in cubes or grate it.
4) Preheat the oven to 350 ˚F. Make the empanadas, placing some onions and cheese. Sprinkle some basil over then place some chopped olives over the onions; careful not to overfill the empanadas...
5) Close the empanadas, with the help of a wet finger. Close them “Repulgue” style, or simply by pressing the edges with a fork. Paint the empanadas with the egg yolks.
6) Bake in the oven, until the empanadas have the desired golden tone… about 12 minutes