Blue Cheese-onion Empanadas (or Empanaditas)

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

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 dates, coarsely chopped
• 1 teaspoon balsamic vinegar
• 1 large egg
• 2 ounces blue cheese, crumbled

Recipe

• 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. shape into 2 equal rounds. cover with plastic wrap and refrigerate for 30 minutes.
• 2 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.
• 3 preheat the oven to 400°f
• 4 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.
• 5 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.
• 6 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.