Triple Cheese and Triple Onion Empanadas
A film watching (or anytime) snack, these triple cheese and triple onion empanadas are a delicious vegetarian snack!
Ingredients
Scale
- 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
Instructions
For The Filling
- Heat the oil in a frying pan.
- Add the leek, Spanish and spring onions and reduce the heat to low.
- Cook, stirring occasionally until the onions are softened (around 10 minutes).
- Add the garlic and cook until the onions are golden (another 10 or so minutes).
- Set aside to cool.
- Preheat the oven to 180C.
- Grate the Smoked Cheddar and Parmesan,.
- Crumble the feta into a bowl and add the other cheeses.
- Mix in the beaten egg, the smoked paprika and the cooled onion mixture
To Assemble
- Cut each sheet of pastry into 4 rounds.
- Spoon the cheese mixture onto the middle of each of the rounds.
- Brush the edges of the pastry with the egg white. Fold over and seal.
- Alternatively you can use an empanada press to seal the edges of the pastry.
- Brush the tops of the empanadas with the egg yolk.
- 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.
- Serve with the Aji Pique.