Succulent stuffed baked pastries
Makes 12 empanadas
Filling
2 tbsp. olive oil
4-6 Vidalia onions, julienne
2 tsp. fresh oregano, chopped
Kosher salt and freshly ground black pepper to taste
1 pkg. (12 ct.) frozen Argentinean pastry dough rounds, thawed
½ cup cold water for sealing the edges
Egg wash for glazing
1 egg+1 tbsp.cold water+1 tsp. Kosher salt
Garnish: sesame seeds
Preheat oven to 350˚F
Make the filling. Sauté the onion in medium hot skillet with about two tablespoons of olive oil until the onion is translucent, about 5-7 minutes. Add the oregano and season. Taste. Allow mixture to cool down.
Assemble the empanadas. Spoon about a tablespoon of the filling onto each dough round. Seal the edges with water, by running your wet finger around half the perimeter of the round. Fold and seal the edges by pressing firmly with fingers and make ridges with a fork. For a traditional look, use the roping technique.
Bake. Right before baking, glaze the top of each empanada with a pastry brush. Garnish.
Bake on lightly oiled baking sheet for 20-30 minutes, or until empanadas look medium brown and the dough is visibly cooked. For even browning, rotate the baking sheet every 10 minutes or so.
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