Blue Cheese Onion Empanadas |
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Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 6 |
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From Every Day with Rachael Ray December-January 2009 Ingredients:
3 1/2 cups flour |
3/4 cup vegetable shortening |
salt and pepper |
2 tablespoons extra virgin olive oil |
3 lbs spanish onions, thinly sliced |
1/2 cup coarsely chopped dates |
1 teaspoon balsamic vinegar |
1 large egg |
2 ounces crumbled cabrales cheese or 2 ounces other blue cheese |
Directions:
1. Using a food processor, pulse the flour, shortening and 1 teaspoon salt until the mixture resembles sand. With the machine on, add 1 cup cold water in a thin stream until the dough forms a ball.
2. Shape into 2 equal rounds. Cover with plastic wrap and refrigerate for 30 minutes.
3. In a large skillet, heat the olive oil with 1/2 cup water over high heat. Add the onions and cook, stirring, until the water evaporates, about 10 minutes. Lower the heat and simmer, stirring, until the onions are golden-brown, about 30 minutes.
4. Remove from the heat; season with salt and pepper and stir in the dates and balsamic vinegar. Let cool.
5. Preheat the oven to 400°. On a floured work surface, cut each dough round into 6 equal pieces. Using a rolling pin, roll each piece into a thin round; trim using a 6-inch plate as a guide.
6. Beat the egg with 1 teaspoon water. Divide the onion mixture among the rounds and top each with 1 teaspoon cheese. Brush the edges with some of the egg wash, fold to enclose the filling and pinch the edges together to seal.
7. Divide the empanadas among 2 parchment-paper-lined baking sheets. Brush with the remaining egg wash. Bake until golden-brown, 20 to 25 minutes. Let cool for 15 minutes.
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