Recipes in the world of Flavilo

Juhtúrós empanada baked golden brown

Juhtúrós Empanada (Sheep Cheese Turnover)

While empanadas are most often known with meat fillings, the sheep cheese version is a great vegetarian alternative that combines the world of Central and Eastern European cheese dishes with Latin American shapes. The distinctive, slightly smoky flavor of the salty sheep cheese perfectly complements the flaky dough. To achieve the perfect consistency, it is important that the filling is not too thin - a little sour cream helps, but only sparingly. The dough, after resting, will be easy to roll out and shape, so you can make beautiful, crescent-shaped turnovers. As the sheep cheese melts during baking, the aroma of garlic and parsley permeates the entire kitchen. This empanada is not only delicious, but also special - an excellent treat for guests, picnics or everyday dinners.

Prep Time 35 min
Preparation 25 min
Total 1 hr
1920 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
⭕ 200 g Sheep cheese
⭕ 1 cloves Garlic
⭕ 1 tsp Parsley
⭕ 2 tbsp Sour cream
⭕ 0.5 tsp Black pepper
⭕ 1 tbsp Olive oil

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    Preparation Steps

    1

    For the dough, combine the all-purpose flour and salt. Add the melted butter or lard, then gradually add the water, kneading until you have a smooth, elastic dough. Wrap in plastic wrap and refrigerate for 30 minutes.

    2

    For the filling, mix the sheep cheese with sour cream, grated or minced garlic, fresh or dried parsley, and black pepper. The consistency should be creamy but still able to hold its shape – if it's too thin, add a little more sheep cheese.

    3

    On a floured surface, roll out the rested dough to about 3 mm thick. Cut out circles with a diameter of 10-12 cm. Place 1 tablespoon of the sheep cheese filling in the center of each dough circle.

    4

    Fold the dough in half, then press the edges together with a fork or twist them in a crimped motion. Make sure the filling doesn't leak out and the edges are well sealed.

    5

    Place the filled empanadas on a baking sheet lined with parchment paper. If desired, brush the tops lightly with olive oil for a nice shine and a slight crispness.

    6

    Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the dough is golden brown and slightly crispy. Be careful not to overbake, as the filling may dry out.

    7

    Let cool for 5-10 minutes before serving. It is best served warm, with a fresh salad or a sour cream dip.