Blue Cheese-Onion Empanadas - Rachael Ray In Season

Blue Cheese-Onion Empanadas

Blue Cheese-Onion Empanadas
  • Cook Time
  • Prep Time
  • 12Servings


  • 3 1/2 cups flour
  • 3/4 cup vegetable shortening
  • Salt and pepper
  • 2 tablespoons extra-virgin olive oil
  • 3 pounds Spanish onions, thinly sliced
  • 1/2 cup coarsely chopped dates
  • 1 teaspoon balsamic vinegar
  • 1 large egg
  • 2 ounces crumbled cabrales or other blue cheese


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. Shape into 2 equal rounds. Cover with plastic wrap and refrigerate for 30 minutes.

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. Remove from the heat; season with salt and pepper and stir in the dates and balsamic vinegar. Let cool.

Preheat the oven to 400 degrees . 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.

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.

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.