Uruguayan-Style Empanada Filling with Reblochon
A savory empanada filling featuring the rich flavors of Uruguayan mustardy sausage and creamy reblochon cheese.
Ingredients
- ●1/2 pound, sliced Uruguayan sausageMustardy sausage can be found in most Latin American markets.
- ●1/2 cup, crumbled Reblochon cheeseA semi-soft, creamy French cheese that pairs perfectly with the sausage.
- ●1/4 cup, shredded Gooey cheeseA mild, stretchy cheese that adds a nice texture to the filling.
- ●1 medium, diced OnionCaramelized onions add a sweet, depth of flavor to the filling.
- ●2 cloves, minced GarlicMince the garlic and sauté it with the onions for added flavor.
- ● Salt and pepperSeason the filling with salt and pepper to taste.
- ●1 package, thawed Empanada doughHomemade empanada dough can be made from scratch, but store-bought is a convenient alternative.
- ●1 Egg, beatenBrush the egg on the empanada dough before baking for a golden glaze.
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large skillet, sauté the sliced sausage and diced onion over medium heat until the sausage is browned and the onion is caramelized.
- 3
Add the minced garlic and cook for an additional 1-2 minutes.
- 4
Stir in the crumbled Reblochon cheese and shredded gooey cheese until melted and well combined.
- 5
Season the filling with salt and pepper to taste.
- 6
Roll out the empanada dough and cut out circles using a cookie cutter or the rim of a glass.
- 7
Place a spoonful of the filling in the center of each circle and brush the edges with a beaten egg.
- 8
Fold the dough in half to form a half-moon shape and press the edges together to seal the empanada.
- 9
Place the empanadas on a baking sheet lined with parchment paper and brush with additional beaten egg for a golden glaze.
- 10
Bake the empanadas in the preheated oven for 15-20 minutes, or until golden brown.
- 11
Serve warm and enjoy!