Cheese & Onion Empanadas

Cheese & Onion
Empanadas

Empanadas are almost similar to a Haitian fried appetizer called "pate kode." However, they are not the same. On the flip side of things, they both can be filled with a variety of different fillings. One of my personal favorites is a cheesy center with a hint of onion flavor. A very simple and easy recipe (considering the dough is premade and a lot less work for me), it's very delicious and worth a try.

Ingredients:

1 pkg Empanadas Dough
1 pkg (8oz or 2 cups) of Low Moisture Part Skim Shredded Mozzarella Cheese
1 Scallion, finely diced
1 small White Onion, finely diced (about 1/4 cup)
1/2 tbsp Butter
Sea Salt

Directions:

1. Make sure the empanada dough is completely defrosted. Let it sit in the refrigerator overnight. Take it out of the package when you're ready to use. If it sits out too long exposed to air, it will dry out making it harder to seal properly.

2. Saute the diced onions with the butter on medium heat. Add a dash of sea salt to help draw out any moisture. Saute until the onions are soft, translucent, and all the liquid from the butter has dried. Be sure to stir frequently and take care for the onions not to burn or darken. Once cooked through, set the onions aside to completely cool.

3. Combine the low-moisture part skim shredded mozzarella cheese (AVOID whole milk mozzarella), finely diced scallions, and cooled sauted onions. Mix well. If desired, add in a dash of ground sea salt for extra flavor and mix well.

4. Using a clean work surface, add about 1.5 tbsps of the cheese mixture to each empanada dough and firmly seal (may watch video demonstration below). Use a fork to press the edges on both sides.

5. Add the empanada to hot oil that has been already preheated to around 325 degrees. Fry for a few minutes (roughly 3 - 4) flipping the empanada half way through to ensure even cooking. Fry until golden brown then remove from oil and place on a plate lined with paper towel.