Argentina: Queso y Cebolla (Cheese and Onion) Empanadas

When I think of Argentinian food I think of two things: steak, and empanadas. Before I stopped eating meat, I loved a steak. Whenever I went home from university my mum would always ask what I wanted for an arrival dinner, and I would always request her marinated steaks. I don’t know what she marinated them in, but they were delicious.


Anyway, I don’t eat steak anymore. And I had no idea what else to make for Argentina. I didn’t even know if there were vegetarian empanadas, and if there were some available I definitely didn’t know what they were filled with. Queue Google. Eventually I found a recipe for queso y cebolla empanadas – cheese and onion. Strangely, the recipe I was found called for gouda cheese, which doesn’t seem particularly Argentinian to me, but nevertheless. I picked some gouda up during my moderately unsuccessful trip to Borough Market last week where I was supposed to be finding tilapia for my Angola dinner instead. So while I left the market with no fish, I did get gouda, which I was relieved about.


Making these empanadas was damn tricky. The onion and the cheese was simple, but the pastry… I think it was the trickiest dough I’ve had to work with in this project so far, and I’ve worked with a fair amount of dough!

The pastry was stubborn, tricky to move around, didn’t roll out properly and once I cut out the circles the pastry started to spring back in on itself, meaning I had to roll out the circles further. It tore apart, refused to stick together when I folded the empanadas over on themselves, and split in the middle. It took me nearly an hour and a half before I even put the empanadas in the oven. I’m not going to lie, I spent a lot of that hour and half swearing and sighing and telling my partner “remind me not to make these again.” I was terrified that they were going to turn out awfully and that it was a wasted effort. In the end I only made twelve, despite having leftover pastry – I was sick of it and I just could not be bothered anymore. Into the oven they went while I turned to my chopin de pescado while the empanadas baked.


You know what. They turned out okay. Not the most amazing empanadas I’ve ever had, but that would make sense for a first timer. The chimichurri I made to accompany them was a bit vinegary, but otherwise a nice compliment. The pastry was a bit doughy in my opinion, and a little flaky, but certainly edible. The onion and cheese filling was delicious and the gouda had a tasty edge to it.


I don’t know if I would make them again, because the pastry was such a pain to work with. But I’m glad, and relieved, that they turned out well.

Queso y Cebolla Empanadas
Serves 12-15 empanadas, depending on how patient you are


Ingredients

For the dough:

• 3 cups all-purpose flour
• ½ teaspoon salt
• ¾ cup vegetable oil
• ½ cup cold water

For the filling:

• 3 onions sliced into crescents
• 1 cup gouda cheese, grated
• 1 tablespoon oregano
• 1 tablespoon vegetable oil
• Salt and pepper
• 1 egg, separated

For the chimichurri:

• 1 bunch flat leaf parsley
• 3 garlic cloves
• 3 spring onions, chopped
• 1 tablespoon dried oregano
• 1 teaspoon crushed red pepper flakes
• ¼ cup balsamic vinegar
• ½ cup olive oil
• Salt and pepper

Instructions

1. Make the chimichurri by combining all ingredients in a food processor. Set aside.
2. Preheat the oven to 220 C
3. Make the dough. Combine the flour and salt in a large bowl, then add the oil and water. Knead until a dough forms, adding more water if required. Cover and refrigerate for 15 minutes.
4. Preheat a frying pan to medium heat, add oil and sautee onion until golden. Remove from the heat and season with oregano, salt and pepper. Set aside.
5. Roll the pastry out on a floured surface until about 5mm thick. Use the bottom of a side plate to create circles in the dough and carefully cut them out. If the dough springs back then roll it out further.
6. Take a tablespoon of the onion mixture and place in the centre of the dough circle. Top with a pinch of cheese.
7. Use the egg whites to make a ring around the edge of the pastry. Fold the pastry in half and use a fork to seal and crimp the edges together. Place on a lined baking tray.
8. Repeat with the remaining filling and dough.
9. Use the egg yolk to wash over the pastries to provide the golden colour. Bake until golden brown, about 30-40 minutes, rotating the baking sheets halfway.