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May 2, 2017

Sherry Onion & Provolone Empanadas

by Julieta Lucca

Growing up in Argentina plays an important part in how I became interested in food.

What really stuck with me is the abundance of home delivery services when it comes to pizza, empanadas, ice cream and even pastries!

I always tell everyone about it and they meet me with a dropped jaw and a “WHAT!?!”

Ordering a dozen empanadas on a Saturday night was a family tradition. But the act of choosing the flavours, how many of which and who wanted what was a lot more than that.

Ordering food, in essence, brings people together. It makes you interact with each other, it makes you think if going for all 3 ham & cheese is really what you want. It makes you predict how hungry you’ll be and salivate in advance. It’s that one time a week where you are allowed to have dinner seating on the floor watching a movie. And food not only aids that but it makes it whole, it elevates moments in our life and it makes them memorable, especially if that type of food means something to you.

To me, empanadas are not a given, they are not something I can make all the time. They are a time-consuming dish but when I make them, they feel that much more special. They elevate my day and they remind me of my time as a child, seating on the floor, watching a movie with my 3 ham & cheese empanadas.

ingredients

🕑 1 hour

  • serves 2
  • 6 Empanadas Pastry "Fargo"
  • 3 Onions (finely diced)
  • 10g Butter
  • 150g Provolone
  • 1tbsp Oregano
  • 50ml Sherry
  • 1 Egg (for eggwash)
  • Salt & Pepper

method

1. Start by getting all your ingredients ready to be used. Pre-heat the oven to 200C. Place a pan on the hob over medium heat.

2. For the sherry onions: Melt the butter in the pan, add the onions and cook for 2-3 minutes until translucent. Add the sherry and reduce further cook off the alcohol for about 5 minutes. Season with salt and pepper. Set aside to cool. Once it has cooled down, add the oregano and mix well.

3. Grab a small bowl and fill it with water and keep it near your work station. Take one of the empanada pastries and lay it flat in front of you. Add a tablespoon and a half of the cooked sherry onions in the middle, crumble some of the provolone on top (about 2 tablespoons per empanada).

4. Wet one of your fingers in the bowl full of water and run it along the rim of half of the pastry. Fold the empanada in half (folding away from you) and press firmly so the sides stick together. Then grab the sides and fold them towards each other, curling the ends inwards. This shape is typical of ham and cheese empanadas back in Argentina! Repeat this step with all the pastries.

5. Lightly oil a tray and place all empanadas on top. Egg wash them, making sure you get inside all those crevices.

6. Bake for 25 minutes or until golden. Take out of the oven and let cool for 5 minutes before eating.

Looking for Fargo Empanada Pastries? Find them at www.casaargentina.co.uk and Abasto London.

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