Argentinian cheese and onion empanadas

A white plate topped with two empanadas with crimped pastry

Make these hearty Argentinian cheese and onion empanadas, then check out our Ecuadorian empanadas and Venezuelan arepas for more South American-style street food inspiration

  • 611
  • Total time 1 hours
  • Note + cooling
  • Difficulty Easy


  • unsalted butter 50g
  • onions 2, thinly sliced
  • whole black peppercorns ground to make ½ tsp
  • dried chilli flakes a pinch
  • mature cheddar 100g, grated
  • provolone 100g, grated
  • shortcrust pastry 500g block
  • plain flour, for dusting
  • egg 1, beaten


  • Step 1

    Melt the butter in a frying pan over a medium heat and cook the onions with the black pepper, chilli flakes and a big pinch of salt for 40 minutes until the onions turn light brown. Remove from the heat, cool completely and mix in both cheeses.

    Step 2

    Heat the oven to 220C/fan 200C/gas 7. Roll out the pastry on a lightly floured worksurface to a ½mm thickness. Stamp out 12 x 10cm circles using a biscuit cutter or glass. Spoon 1 tbsp of the filling into the middle of each circle, then brush the exposed pastry edges with beaten egg and fold over to create semi-circles. Use a fork to seal the pastry. Transfer the empanadas to baking trays lined with baking paper and brush with more beaten egg, then bake for 12-14 minutes or until golden brown. Leave to cool slightly, then serve warm or cold.

Nutritional data

  • kcals 302
  • fat 22g
  • saturates 10.4g
  • carbs 17.4g
  • sugars 1.7g
  • fibre 1.9g
  • protein 7.5g
  • salt 0.7g

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top