Argentinian Onion and Cheese Empanadas

DOUGH

Flour – 500g
Melted butter or lard – 140g
Salt – 2 ½ teaspoons
Cold water – approximately 200 ml

FILLING

Onions cut into half moons – 600g
Olive oil – 40ml
Oregano – 2 tsp
Mozzarella cheese – 500g
Grated parmesan cheese – 4 tbsp
Wheat flour for sprinkling
Salt and pepper

DOUGH

1. In a bowl mix the flour and salt.
2. Add butter (or lard) and water to the center of the mixture. Keep mixing with a fork until you form a dough.
3. Remove from bowl and knead on a countertop until smooth.

FILLING

1. In a large frying pan, heat the oil. Add the onions. Let them brown over medium heat at first and then lower the heat.
2. Add the oregano and sauté until the onions are slightly golden (about 5 minutes).
3. Season with salt and pepper.
4. Leave to cool and use a little onion, a piece of mozzarella cheese and a pinch of parmesan for each empanada.

ASSEMBLY

1. Divide the dough in half, each half into four parts and each part into 3.
2. Form 24 balls with the pieces.
3. Knead each ball with your hand and finish rolling it out with a rolling pin until you get a circle approximately 13 cm in diameter.
4. Place the filling in the center of each circle, a bit of mozzarella and a pinch of parmesan and brush the edges with water. Close as you like.
5. Brush with yolk beaten with a little milk.
6. Bake in a strong preheated oven (260ºC) for 10 to 15 minutes.