The Day of The dead is an important Mexican holiday that celebrates and honors deceased loved ones. In Mexico, the celebration is held from October 31st to November 2nd, coinciding with the Catholic feast days of All Saints and All Souls
Cheese and onion empanadas
Ingredients for the empanada dough
1 1/2 cups plain flour
1/4 teaspoon salt
3 oz unsalted butter
1 small egg
1/2 cup of water or milk, but add more to form a smooth dough
Ingredients for the empanada filling
12-15 10cm dough discs
1 ball of mozzarella grated
1/2 white onion, grated
A handful of chopped coriander
Pinch of salt and pepper
1 egg, white and yolk separated and lightly whisked
2-3 tablespoons demerara sugar
Method for the empanada dough
Firstly mix the cheese, onion, coriander and salt and pepper together in a bowl
Next in a different bowl mix the flour, butter and salt until in resembles breadcrumbs
Add the egg and the water or milk until a clumpy dough forms.
Roll out the dough into a thin sheet and cut out about 12-15 round disc shapes for the empanadas about 10cm in size
Put a spoonful of the onion and cheese mixture in the centre of each one
Brush the edges of the empanada discs with the egg whites
Fold the empanada discs and seal the edges, using a fork or a empanada press like the one I brought very cheaply from Tiger.
Brush the top of the empanadas with the egg yolk and sprinkle the demerara sugar.
Chill the empanadas for at least 30 minutes, this will help them seal better and prevent leaks.
Pre-heat the oven to 200°C and bake for 20-25 minutes or until golden.