Preparation

• 1
  Mix together the flour, salt and pepper
• 2
  Add egg whites and egg yolk and evenly mix in
• 3
  Add the butter and evenly mix in
• 4
  Slowly add the water, mixing in for approximately 10-15 mins on a slow speed, then finish on a high speed for 1-2 minutes
• 5
  Rest for one hour prior to use.
• 6
  Peel onion and slice into thin slices, fry the onion in butter ensuring there is no colour
• 7
  Grate the cheddar and provolone cheese and chop the mozzarella into small cubes
• 8
  Add all of the cheeses, sauteed onion, spring onion, oregano, nutmeg, salt & pepper into a mixing bowl and mix thoroughly
• 9
  Break the dough into 20g balls and roll each ball into a disc about 1/2cm thick.
• 10
  Spoon 30g of cheese mix onto the disc, slightly to one side of the centre
• 11
  Fold the pastry in half over the top of the cheee mix to make a pasty shape and crimp the edges to seal the empanada
• 12
  Deep fry until golden brown