Cheese and onion empanadas
Baked empanadas filled with mozzarella and softly fried onion with oregano, made at home with shop-bought pastry discs. They are also made with cheese alone, or caprese-style with tomato and basil.
- 1 h 10Time
- 38 minHands-on
- 4Portions
- 29 gprotein per portion
- 660kcal per portion
Ingredients for 4 portions
- 3Yellow onions, thinly sliced
- 2 tbspRapeseed oil
- 2 tspOregano
- to tasteSalt
- to tasteBlack pepper
- 450 gMozzarella, in small cubes
- 12Empanada discs, for baking
- 1Egg, beaten, for brushing
Method
- Thinly slice the onions. Heat the oil in a frying pan and cook the onions over a medium-low heat for about 10 minutes, until soft and translucent. Season with the oregano, salt and pepper.
- Leave the onions to cool completely.
- Heat the oven to 200 °C and cut the mozzarella into small cubes.
- Put a spoonful of onion and a few cubes of cheese in the middle of each disc. Wet the edge with a little water, fold into a half-moon and crimp the edge firmly with your fingers.
- Place them on a baking tray lined with baking paper, brush with the beaten egg and prick with a fork.
- Bake in the middle of the oven for 18–20 minutes, until golden brown.
- Leave them to rest for 5 minutes before serving – the cheese is very hot.
