Mini Argentinian-Style Cheese & Onion Empanadas

1. Make the pastry

1. Cut the cold butter into small cubes and add to a large mixing bowl with the plain flour. Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs with a sandy texture.
2. Stir in the salt and sugar, ensuring they’re evenly distributed.
3. Make a well in the centre and add the beaten egg and ice-cold water.
4. Gently mix until the ingredients come together to form a dough. Avoid overworking the pastry, as this can make it tough.
5. Wrap the dough tightly in cling film and refrigerate for 1 hour to rest.

2. Prepare the filling

1. Melt the butter in a large frying pan over a low heat. Add the finely sliced onions and cook gently, stirring occasionally, until softened.
2. Add the chopped green chilli and increase the heat slightly. Continue cooking until the onions begin to caramelise and develop a rich golden colour.
3. Stir in the paprika, ground cumin and oregano, allowing the spices to cook briefly and release their aroma.
4. Transfer the onion mixture to a large bowl and leave to cool completely.
5. Once cooled, add the grated mature cheddar and soft goat’s cheese.
6. Mix thoroughly until the cheeses and spiced onions are evenly combined. Season with salt and freshly ground black pepper to taste.

3. Assemble the empanadas

1. Preheat the oven to 200°C (180°C fan).
2. Remove the rested pastry from the refrigerator and roll it out on a lightly floured surface to approximately 3mm thick.
3. Using a round pastry cutter or suitable template, cut out 12cm discs. Gently layer the pastry offcuts together and roll them out again, aiming to make approximately 20 discs in total.
4. Place a spoonful of the cheese and onion filling onto one half of each pastry disc, leaving a small border around the edge.
5. Lightly moisten the pastry edges with a little water, then fold the pastry over the filling to create a half-moon shape.
6. Gently press the edges together to seal, taking care not to trap too much air inside.
7. Crimp the edges using your thumb and forefinger, folding the pastry over itself to create the traditional decorative seal. Tuck the final fold underneath the empanada to secure it.
8. Arrange the empanadas on a baking tray lined with baking parchment. Brush each one with beaten egg, applying two light coats for a rich, golden finish.

4. Bake the empanadas

1. Transfer the baking tray to the preheated oven and bake for 25–30 minutes, or until the pastry is crisp and beautifully golden brown.
2. Remove from the oven and carefully transfer the empanadas to a wire rack.
3. Leave to cool for approximately 3 minutes before serving.

5. Make the tomato and chilli dipping sauce

1. Place the chopped tomatoes, finely chopped garlic, ground cumin and Kashmiri chilli powder into a small saucepan.
2. Bring to a gentle simmer over a medium-low heat and cook for approximately 10–15 minutes, stirring occasionally, until the sauce has thickened slightly.
3. Remove from the heat and stir through the lime juice and zest.
4. Season with salt and freshly ground black pepper to taste.
5. Transfer to a serving bowl and garnish with freshly chopped coriander or spring onions.

To Serve

Arrange the warm empanadas on a serving platter with the tomato and chilli dipping sauce alongside.

The buttery, golden pastry and rich cheese filling pair beautifully with the fresh citrus and gentle heat of the sauce, making these an ideal starter, sharing dish or addition to a buffet.

Cook with Andy

Want to build your confidence in the kitchen and learn professional cooking techniques? Join Andy for one of his hands-on cookery classes, where you’ll discover authentic flavours, develop new skills and learn practical techniques you can recreate at home.

View upcoming cookery classes and book your place.