Easy and fast onion and cheese empanadas

Good how are you doing? Welcome once again to this space where we cook together and thus conquer the world. Today I bring you a very pretty recipe to share with you, they are the classic onion and cheese empanadas, an easy Re -recipe. Yes, super simple, but recipe mega demanded by the public of this blog.

For those who already did many times onion and cheese empanadas I have some very simple truquillos that will make them more tasty and juicy. They are delicious and fulfilled, they do not fail. In the recipe I explain them, it is nonsense.

The base of these onion and cheese empanadas

Cheese for empanadas

And that the gourmet police forgive me but I like them with butter cheese or creamy cheese, not with mozzarella. This is, first, because they are more "juicy" and second because I don't like to pull the empanada as if it were a pizza. Likewise, you can put mozzarella if you wish, replacing it with the amount of cheese that I put them.

Regarding onion

It is always precooked , in this case I cannot negotiate, I would even dare to tell you that half caramelized can also be rich, I do not understand that of putting the raw onion, which is impossible to digest and without love friends.

The magic of these onion and cheese empanadas

Finally, it is important to know that everyone has their recipe and secret. For me these empanadas allow us to add small touches of magic. We can add parsley, oregano, basil or even green or black olives. There are those who love them sprinkled with impalpable sugar or painted with egg and common sugar. I would tell them that every time they make them try a different touch, they know what their favorite is.

Can onion and cheese empanadas be freezed?

How I taught you in my beautiful Mealprep book , onion and cheese empanadas can freeze raw or cooked . It is key that so that we are not all stuck, dispose of them separately on a plaque, and put them in the freezer, wait a few hours until they are very hard. There they take them out of the fountain and keep them in labeling bags that indicate the filling and the expiration date, take into account that these onion and cheese empanadas last three months in the freezer .

What beauty to get home hungry and have frozen empanaditas ready to eat. What a party! To consume them, turn on the strong oven, splash of oil on the plate and heat them 15 minutes. To Commentrrrr!

Its origin

It seems that the ancient peoples of the Mediterranean already made empanadas. This is why, it is believed that the empanar technique was born as a solution for long -distance travelers. Through the empanado they made the food they transported be preserved in the best possible state to reach destination.

There are also those who say that the first onion and cheese empanadas originated in Persia , others in Greece and from there they passed to the rest of the Middle East, inspiring Italy to make the famous Calzone (which would be like a giant empanada).

Since then, they were adopted by different places although each one had their recipes and ingredients. In other words, each one was adapting and putting their special touch to what we later know today as empanadas.

If friends, basically we add them to our Argentine recipe book , we modify the form and some ingredients and made them our own. Today, empanadas are protagonists of all our national holidays and meetings with friends. The originals are meat empanadas video recipe ), but throughout history we adapted to other flavors such as vegetables, cheese, and even quince.

I love them, they do not fail, they are rich, simple, for the lady's wallet or the knight's pocket! They do them and .. Do they tell me? Leave in comments how they seemed.

Enjoy

Ade.

Onion and cheese empanadas recipe

Ingredients for half a dozen

• 6 empanadas tapas (homemade or bought).
• 3 large onions cut in julienne (strips).
• 150g. of creamy cheese or other cheese that melts.
• 100 gr of grated cheese.
• 1 tablespoon smear cheese (Philadelphia or surrounding type).
• 1 egg
• Salt and pepper.

How to make onion and cheese empanadas

If they are encouraged, they can prepare the homemade dough. We have a dough recipe for empanadas that is very good!

1. Cut the onion into fine strips. Have a touch of olive in the pan and sauté until it is transparent. Add a touch of salt and pepper. Reserve.
2. Then cut the cheese into more or less small taquitos.
3. Mix everything well in a bowl.
   Truquito: Add to this mixture a spoonful of spreadable cheese, grated cheese, egg and mix well. There should not be a paste, simply a little sticky thing.
4. Place each empanada lid on the table with 1 tablespoon of cheese and onion filling in the center.
5. Water with water the edges of half of the empanada lid and close by tighting the edges.
6. Make the repulgue you know. In these empanadas, repulgue is important since cheese usually has claustrophobia. If you don't know any repulgue you can close them with a fork, pressing slightly but I would like you to publicly assume that you are a trout.
7. Brush the oven source with a touch of oil.
8. Bake the empanadas in a medium-high oven until they look golden on the outside. Be careful that they are not burned below!