15 min

Empanadas, Bayonne Ham, Onion Compote, Bleu d'Auvergne Cheese

The literal meaning of these gorgeous little turnovers is "wrapped in bread". Empanadas have become so popular that there are countless recipes to choose from. This is a deliciously satisfying option made with Jambon de Bayonne ham and bleu d'Auvergne cheese, which goes perfectly with a simple green salad.

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Ingredients For

  • Roscoff onions PDO
    Fruits & Vegetables
    Roscoff onions PDO
  • Bayonne Ham
    Meat products
    PGI Bayonne Ham
    2 slices See the article
  • 3.50 oz
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    0.70 oz See the article
  • 1 oz
  • x 1
  • 1 tsp

Preheat the oven to 180 °C. Peel and finely slice the onions.

Sauté the onion with the butter in a pan. Season with salt and pepper, add the brown sugar. Leave for 10 minutes or so to caramelize. Cut the ham into strips.

Using a knife and a bowl, cut out 5 pastry disks. In the center of each disk, place a spoonful of onions, some ham, some small pieces of cheese and a few pine nuts. 

Fold the empanadas into half-circles, crimping the edges with a fork to prevent the filling from leaking out during cooking. 

Mix the egg yolk and the milk. Lightly brush the empanadas with this mixture.

Bake for 25 minutes.

Maine Lobster
Maine Lobster
PDO Poitou-Charente Butter
PDO Poitou-Charente Butter
See Recipe