Argentine Roasted Onion, Provolone and Oregano Empanadas with Warm Criolla Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the onions on a baking tray and toss them with 2 tablespoons of the olive oil, 1 teaspoon dried oregano, the sweet paprika, ground chili flakes, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.

2. 2

   Roast the onions for 25 minutes at 220 °C / 425 °F, stirring halfway through, until soft and lightly browned on the edges. Let them cool for 10 minutes.

3. 3

   Transfer the roasted onions to a bowl and mix with the provolone cheese and the remaining teaspoon of dried oregano. Adjust with a little more salt and black pepper if needed. Let the filling cool until just warm so the empanadas are easier to assemble.

4. 4

   For the warm criolla sauce, combine the tomato, red bell pepper, red onion, fresh parsley, red wine vinegar, the remaining tablespoon of olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl. Set aside.

5. 5

   Lay the empanada dough discs on the work surface. Divide the roasted onion and provolone filling among the centers of the discs.

6. 6

   Lightly moisten the edges of the dough with water if needed, fold each empanada closed, and seal with a traditional crimp or by pressing with a fork.

7. 7

   Arrange the empanadas on a baking tray. Brush them with the beaten egg.

8. 8

   Bake the empanadas for 15 minutes at 200 °C / 400 °F, or until deeply golden.

9. 9

   While they bake, warm the criolla sauce for 2 minutes in a skillet over very low heat, just enough to take the chill off without fully cooking the tomato and pepper.

10. 10

    Serve the empanadas hot with the warm criolla sauce on top or on the side.