Best Blue Cheese Onion Empanadas Or Empanaditas Recipes

Blue Cheese-Onion Empanadas (Or Empanaditas) image

Provided by Meredith .F

Time 1h25m

Yield 12 empanadas

Number Of Ingredients 9

3 1/2 cups flour
3/4 cup vegetable shortening
salt and pepper
2 tablespoons extra virgin olive oil
3 lbs Spanish onions, thinly sliced
1/2 cup dates, coarsely chopped
1 teaspoon balsamic vinegar
1 large egg
2 ounces blue cheese, crumbled

Steps:

Using a food processor, pulse the flour, shortening and 1 teaspoon salt until the mixture resembles sand. With the machine on, add 1 cup cold water in a thin stream until the dough forms a ball. Shape into 2 equal rounds. Cover with plastic wrap and refrigerate for 30 minutes.
In a large skillet, heat the olive oil with 1/2 cup water over high heat. Add the onions and cook, stirring, until the water evaporates, about 10 minutes. Lower the heat and simmer, stirring, until the onions are golden-brown, about 30 minutes. Remove from the heat; season with salt and pepper and stir in the dates and balsamic vinegar. Let cool.
Preheat the oven to 400°F
On a floured work surface, cut each dough round into 6 equal pieces. Using a rolling pin, roll each piece into a thin round; trim using a 6-inch plate as a guide.
Beat the egg with 1 teaspoon water. Divide the onion mixture among the rounds and top each with 1 teaspoon cheese. Brush the edges with some of the egg wash, fold to enclose the filling and pinch the edges together to seal.
Divide the empanadas among 2 parchment-paper-lined baking sheets. Brush with the remaining egg wash. Bake until golden-brown, 20 to 25 minutes. Let cool for 15 minutes.

Nutrition Facts : Calories 357.2, Fat 17.3, SaturatedFat 5.1, Cholesterol 21.2, Sodium 76.1, Carbohydrate 45, Fiber 3.2, Sugar 9.7, Protein 6.5

Basic Empanadas image

Provided by Martha Stewart

Time 2h

Number Of Ingredients 13

2 pounds ground pork or beef
2 medium onions, finely diced
2 jalapeno chiles, minced (ribs and seeds removed for less heat, if desired)
1/2 teaspoon chili powder
2 cans (14.5 ounces each) tomatoes, diced
coarse salt and ground pepper
1 cup fresh cilantro, chopped
4 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
2 teaspoons salt
1/2 cup (1 stick) cold butter, cut into small pieces
1 cup cold water
1 large egg, lightly beaten with 1 tablespoon water (do not beat until ready to bake)

Steps:

Make the filling: In a 12-inch skillet over medium-high, cook meat until no longer pink, breaking it up into small pieces, 5 to 7 minutes.
Add onion and jalapenos; cook until soft, 5 minutes. Stir in chili powder and tomatoes. Cook over medium until mixture has thickened, 12 to 15 minutes. Season with salt and pepper. Fold in cilantro. Let cool.
Make the dough: In a bowl, combine flour, baking powder, and salt. Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so dough comes together.
Form empanadas. If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags.
To bake fresh or frozen empanadas, preheat oven to 400 degrees. Place on parchment-lined baking sheets. Brush tops with egg wash, avoiding crimped edges. Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes.

Nutrition Facts : Calories 565 g, Fat 24 g, Fiber 2 g, Protein 32 g