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Beaufort cheese Empanada

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Beaufort cheese Empanada

Beaufort cheese Empanadas


  • For the dough:
  • 220 gr of flour
  • 100 gr. + of butter 20 gr for the plate
  • 1 plain yogurt
  • 1 egg yolk
  • salt
  • ground pepper

For the garnish

  • 100 gr. Of white cheese
  • 100 gr. of grated Beaufort cheese (cheese from Savoy)
  • 2 tablespoons ofmilk
  • 2 eggs
  • nutmeg salt
  • ground pepper


  1. Pour the flour into a bowl. Put in 100 g of butter in pieces, egg yolk, three pinches of salt and yoghurt. Work with the tip of your fingers and rotate round.
  2. Spread with the roller and make a new ball. Let stand 1 hour in the refrigerator. Season the cheese with salt, ground pepper and nutmeg. Mix with Beaufort cheese and 1 egg. Spread the dough until it has a thickness of 3 mm. and cut 4 circles of 9 cm. in diameter.
  3. Put on half of each circle the mix of cheeses. Move a finger dipped in water on the edge of the circle, fold in half and squeeze the pulp well to close it. Place empanada on a plate previously greased with butter. Whisk the remaining egg yolk with milk paint and a brush with the Empanada. Bake for 15 minutes in oven at medium temperature, preheated to 220 º.

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Tags: bakery beaufort cheese empanada cheese empanadilla recipes

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1 Reviews about Beaufort cheese Empanada
on 15/10/2015
This sounds amazing. I remember when I lived in Argentina I used to eat a lot of empanadas, and I just loved them. They had these arabian empanadas that were triangular, they were just delicious, I can't wait to try out this recipe to see how it stacks up to the Argentinian ones!

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