Caramelized Onion and Cheese Empanadas with Chimichurri

Ingredients

• 13
  
  tablespoons Unsalted Butter
  
• 1
  
  Yellow Onion, Quartered and Sliced
  
• 8
  
  ounces Jack Cheese, Grated
  
• 3
  
  Garlic Cloves, Crushed and Minced
  
• 1
  
  teaspoon Dried Parsley
  
• 1
  
  teaspoon Dried Basil
  
• 1
  
  teaspoon Chili Flakes
  
• 1 1/4
  
  teaspoons Salt
  
• 3
  
  cups Flour
  
• 2
  
  Eggs
  
• 4-5
  
  tablespoons Ice Water
  
• 1
  
  Shallot, Minced
  
• 3
  
  tablespoons Fresh Parsley, Minced
  
• 3
  
  tablespoons Cilantro, Minced
  
• 1/4
  
  cup Olive Oil
  
• 1/4
  
  cup Red Wine Vinegar
  

Directions

1. Heat 1 tbsp butter over medium-low heat in small pan. Add onion and cover. Cook 20 minutes. Remove lid and increase heat to medium high. Cook until browned, stirring frequently, about 10 minutes. Add in 2 cloves garlic and cook 1 minute. Remove from heat and let cool slightly.
2. Meanwhile, cut remaining 12 tbsp butter into 12 pieces. Place flour and 1/4 tsp salt in a large mixing bowl. Add in butter and mix in using your fingers until dough looks like small peas. Add 1 egg and mix. Add ice water 1 tbsp at a time until dough pulls together and can be formed into a ball. Cover with plastic wrap and return to fridge for 20 minutes.
3. Preheat oven to 350. Mix together cheese, onions, dried parsley, dried basil, 1/2 tsp chili flakes and remaining 1 tsp salt to form the empanada filling.
4. Roll out the dough as thinly as possible on a floured surface. Using a small plate as a guide, cut circles of dough about 3-4” diameter.
5. Fill each circle with 1-2 tbsp cheese mixture and wet the outer edges of the dough circle with egg whites to help them seal. Push them edges together with your finger and use a fork around the whole side to seal them together. Place on greased baking sheet in fridge for 20 minutes.
6. Mix together shallot, 1 clove garlic, cilantro, fresh parsley, vinegar, olive oil and 1/2 tsp chili flakes to form sauce and set aside.
7. Whisk egg yolk and brush tops of empanadas with yolk. Bake for 25-30 minutes, until golden. Serve with chimichurri sauce.