There’s nothing quite like grabbing a pastry for breakfast on the weekend, and this week’s Chef Series recipe reveals how the very best make it with Fernando Trocca’s Argentinian cheese and onion empanadas.
Born in Buenos Aires, Trocca trained in Argentina’s most prestigious kitchens and undertook several stages across Europe and the US. He opened Sucre in his hometown in 2001, and has since launched companion restaurants in Uruguay, New York and most recently London in 2022.
Argentinian Cheese And Onion Empanadas
Prep Time: 5 Minutes
Cook Time: 45 minutes
- Melt the butter in a frying pan over medium heat and cook the onions with the black pepper, chilli flakes and a big pinch of salt until the onions turn light brown.
- Remove from the heat, cool completely and mix in both cheeses.
- Heat the oven to 220C/fan 200C/gas 7. Roll out the pastry on a lightly floured work surface 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.
- 50g unsalted butter
- 2 onions, thinly sliced
- ½ tsp ground whole black peppercorns
- a pinch dried chilli flakes
- 100g mature cheddar, grated
- 100g provolone cheese, grated
- 500g block shortcrust pastry
- plain flour, for dusting
- 1 egg, beaten