Blue Cheese and Onion Empanada with Roasted Tomato Soup
Monday I made these amazing empanadas to go with the Roasted Tomato Soup below. I love blue cheese and the caramelized onions and the dried fruit paired perfectly with it. I think next time I make them (yes, there with be a next time very soon) I might add sun dried tomatoes to the mix too!
Caramelized Onion and Blue Cheese Empanadas
2 Tablespoons olive oil
3 pounds sweet onions, thinly sliced
salt and pepper to taste
1/4 c chopped prunes
1/4 c chopped dried figs
1 teaspoon balsamic vinegar
1 wedge gorgonzola cheese
1 pack Goya empanada dough
Preheat oven to 400 degrees. In a dutch oven heat the olive oil on medium high heat. Add onions, and season with salt and pepper. Turn to low and cook 30-45 minutes until the onions are golden brown. Once onions are caramelized add prunes, figs and balsamic vinegar. Stir together and allow to cool. While the onion mixture is cooling, in a small cup beat the egg and a splash of water. Seperate each dough round and lay out on a large cookie sheet covered with parchment paper. Divide the onion mixture evenly between the dough rounds and top with crumbled blue cheese. With a pastry brush brush egg wash around the bottom edge of each dough round. Enclose the filling for each pie and pinch the seams tightly closed Brush the tops with the remaining egg wash and bake for 30 minutes or until evenly browned.
These were so good with the soup, and could easily be made as an appetizer or served with a salad. The Goya empanada dough was in the frozen section at HEB by the frozen rolls and pie shells. If you can't find them you could certainly use refrigerated pie shell dough, just check the box for temperature changes.
Tonight the voting will end for my "Jerk Fish Taco" on facebook. Will you vote before midnight for me? I hope I can blog some good news tomorrow!!