Recipes in the world of Flavilo

Gorgonzola and walnut empanada in golden brown pastry

Gorgonzola and Walnut Empanadas

Gorgonzola and walnut empanadas are a favorite for those who love intense flavors. The combination of creamy gorgonzola and crunchy walnuts offers a real delicacy – especially when enclosed in a crumbly, golden-brown pastry. Gorgonzola, the characteristic blue cheese of Italian cuisine, harmonizes well with the slightly sweet, crunchy walnuts. It is important that the filling is not too runny – so add the sour cream carefully. The walnuts can be lightly toasted to give them an even more intense aroma. Always seal the dough well, as the cheese can easily leak out during baking if a gap remains. While baking, the aroma of blue cheese fills the kitchen – anyone who loves this distinctive flavor is guaranteed to adore this empanada. It can be served with salad, on its own, or accompanied by a glass of dry white wine – an elegant yet simple dish.

Prep Time 35 min
Preparation 25 min
Total 1 hr
2100 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 400 g All-purpose flour
⭕ 1 tsp Salt
⭕ 150 ml Water
⭕ 100 g Butter or lard
⭕ 150 g Gorgonzola cheese
⭕ 2 tbsp Sour cream
⭕ 50 g Walnuts (roughly chopped)
⭕ 0.5 tsp Ground black pepper

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    Preparation Steps

    1

    Combine the flour and salt in a bowl. Add the melted butter or lard. Gradually add the water and knead until a smooth, elastic dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes.

    2

    Crumble the Gorgonzola cheese into small pieces. Mix with the sour cream, ground black pepper, and roughly chopped walnuts. The mixture should be creamy but not too runny.

    3

    On a lightly floured surface, roll out the rested dough to a thickness of about 3 mm. Cut out circles with a diameter of about 10–12 cm. Place a tablespoon of filling in the center of each circle.

    4

    Fold the circles in half to form a half-moon shape and seal the edges with a fork or by twisting the edges by hand. Make sure they are sealed well, otherwise the filling may leak during baking.

    5

    Place the filled empanadas on a baking sheet lined with parchment paper. Brush the tops with a little water or olive oil to help them brown nicely.

    6

    Bake in a preheated oven at 400°F (200°C) for 20–25 minutes. The pastry should be golden brown, and the filling melted and fragrant.

    7

    Let cool for 5 minutes, then serve warm or slightly cooled. Excellent as a standalone dish or as an appetizer for a wine dinner.