Three Cheese Empanada Recipe

In a large bowl, whisk together 3 cups flour and 1 tsp salt.

Add the cold cubed butter. Use a pastry cutter or fingertips to rub the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Mix 6 tbs cold water with 1 tbs white vinegar. Add gradually to the flour-butter mixture and stir until the dough just comes together. Add a touch more water (1 tsp at a time) only if needed; dough should be cohesive but not sticky.

Turn the dough out onto a lightly floured surface and bring together with minimal kneading (about 6–8 turns). Flatten into a 1-inch-thick disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.

When ready to bake/fry, beat 1 egg and keep for egg wash.

In a medium bowl, combine 1 cup shredded mozzarella, 3/4 cup sharp cheddar, 1/2 cup crumbled queso fresco, and 2 oz softened cream cheese. Stir until evenly mixed and creamy.

Add 2 tbs chopped parsley, 1/2 tsp black pepper, 1/4 tsp smoked paprika, and 1/2 tsp lemon zest (if using). Taste and adjust seasoning. The filling should be moist but not runny — if too wet, chill 10 minutes to firm before assembling.

Place thinly sliced red onion in a heatproof jar or bowl.

In a small saucepan, bring 1/2 cup white vinegar, 1/2 cup water, 1 tsp sugar, 1/2 tsp salt, and 1/2 tsp peppercorns to a simmer until sugar and salt dissolve.

Pour the hot brine over the onions, press down so they're submerged, and let cool to room temperature. Cover and refrigerate at least 30 minutes (best after 2 hours) before serving.

In a small bowl, whisk 1 tbs olive oil, 1 tsp lemon juice and 1/4 tsp salt.

Toss 2 cups rocket with the dressing just before serving and keep chilled.

Combine 1/2 cup mayonnaise, 3 tbs ketchup, 1/2 tsp Worcestershire sauce, 1/4 tsp hot sauce (optional), 1/2 tsp lemon juice and 1/4 tsp smoked paprika in a small bowl.

Whisk until smooth, taste and adjust seasoning. Chill until ready to serve.

Remove chilled dough from the fridge. On a lightly floured surface, roll out to about 1/8-inch thickness. Use a 4.5–5 inch round cutter to cut circles (yields about 10–12 empanadas).

Place about 2 heaping tablespoons of the three-cheese filling in the center of each circle. Dust the edges lightly with the 1/4 cup flour to absorb moisture.

Brush the edge of the dough with egg wash, fold the circle over the filling to form a half-moon, and press the edges to seal. Crimp with a fork or twist to create a secure seal. Wipe excess flour from the surface.

Heat a heavy skillet over medium and add enough vegetable oil so there is a 1/4-inch layer (about 1 cup). Heat oil to 350°F (175°C) — oil should shimmer but not smoke.

Fry empanadas in batches for 2–3 minutes per side until golden brown and crisp. Use a slotted spatula to transfer to a paper towel-lined tray to drain. Alternatively, brush with oil and bake at 400°F (200°C) for 18–22 minutes until golden.

Let empanadas rest 3–4 minutes so the filling sets slightly.

Serve empanadas on a bed of dressed rocket, top with a few pickled red onion slices and a drizzle or side of salsa golf.