Triple Cheese & Triple Onion Empanadas

These triple cheese and triple onion empanadas were inspired by two events.  The first was my visit to Tasmania in January.  There was a stall selling triple cheese and onion empanadas at the Salamanca Markets.  I didn’t eat any because I was full of scallop pie but the memory stayed with me.  The second inspiration was one of our Film Club pics.  And the third, oh yeah, I forgot to mention at the start that there was a third.

It’s empanadas?  Hell yeah!

The three kinds of cheese I used for the empanadas were feta, smoked cheddar and parmesan.

And the three onions were Spanish, Spring and leek.

The film that inspired this recipe is the documentary Three Identical Strangers.

This was the documentary choice in our first round (we are now about to start round 2) and it was a brilliant choice from one of my friends.  I had never even heard of this film before this but I was so glad Film Club brought it to my attention.

The film begins with three young men, discovering that they were triplets who were separated at birth and adopted out to different families.  Their reunion is the stuff of media wet dreams and the boys achieve a degree of fame with numerous froth pieces showing them dressing the same, talking the same, moving in unison, etc. And initially you think this is all the film is going to be about….how are they the same?  How did their different upbringings make them different?  What is nature, what is nurture?

Except it doesn’t quite turn out like that because the film then takes a dark turn.  And just as you are recovering from that twist?  It takes an even darker turn. I’m not going to spoil… but the end?  OMG!  I don’t think I have ever been that angry at the end of a film before.  Talk about the heart of darkness.

I think this is a really clever piece of film making, the timing and pacing is perfect, the story being told is totally compelling.  I can highly recommend this film.  Except be prepared to be FURIOUS at the end.

If you are watching at home, my triple cheese and triple onion empanadas would make a great movie snack.

I can also heartily recommend the Aji Pique ( a Colombian hot sauce) I made to go with the empanadas.  The recipe stated that in Colombia, they use this oosauce on everything fish, eggs, meat, chicken and I can totally see why!

For the empanadas it adds a sharp, spicy tang that complements the smoky cheesy filling and the crisp pastry.

Next weekend, why not bake up a batch of these empanadas and watch Three Identical Strangers?

Here’s the trailer.

Here’s the recipe!

Triple Cheese and Triple Onion Empanadas

Print Recipe

A film watching (or anytime) snack, these triple cheese and triple onion empanadas are a delicious vegetarian snack!

• Author: Taryn Fryer

Ingredients

Scale 1x2x3x

• 3 sheets of Shortcrust Pastry
• 1 egg separated

For the Filling

• 1 tsp olive oil
• 1 leek, finely chopped
• 1 red onion, finely chopped
• 4 spring onions, finely chopped
• 1 clove of garlic,crushed
• 1/2 tsp smoked paprika
• 200g Smoked Cheddar cheese
• 200g Feta Cheese
• 100g Parmesan
• 1 egg, beaten
• Salt and Pepper

For the Glaze

• 1 egg, beaten

Cook Mode Prevent your screen from going dark

Instructions

For The Filling

1. Heat the oil in a frying pan.
2. Add the leek, Spanish and spring onions and reduce the heat to low.
3. Cook, stirring occasionally until the onions are softened (around 10 minutes).
4. Add the garlic and cook until the onions are golden (another 10 or so minutes).
5. Set aside to cool.
6. Preheat the oven to 180C.
7. Grate the Smoked Cheddar and Parmesan,.
8. Crumble the feta into a bowl and add the other cheeses.
9. Mix in the beaten egg, the smoked paprika and the cooled onion mixture

To Assemble

1. Cut each sheet of pastry into 4 rounds.
2. Spoon the cheese mixture onto the middle of each of the rounds.
3. Brush the edges of the pastry with the egg white. Fold over and seal.
4. Alternatively you can use an empanada press to seal the edges of the pastry.
5. Brush the tops of the empanadas with the egg yolk.
6. Place the empanadas in the oven for around 20 minutes. Around halfway through, turn them over and brush the other side with the egg yolk.
7. Serve with the Aji Pique.

I served my empanadas with some Aji Pique, which is a Colombian Hot Sauce.

The recipe for this can be found here.