Like many other ingredients in the history of the kitchen, the blue cheese emerged unexpectedly. It is explained that a cheesero left a bar in half eating in a cave and when he returned, he had generated mold due to the conditions of the place. Also, cheese was transformed into what we know today as Roquefort. This name is called the homonymous place of France where these facts happened. On this occasion, we want to show you to use this delicious cheese for the filling of empanadillas. We will combine it with a little fresh cheese and onions to lighten the flavor a bit, which is very intense. In recipes we show you how to make easy and fast Roquefort empanadas. Lets cook!
| 🚻 2 Diners | 🕘 45m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make Roquefort empanadas: |
| 6 empanada discs 100 grams of mozzarella cheese 40 grams of roquefort 1 teaspoon of oil 1 teaspoon of butter 1 onion girl 1 teaspoon of oregano 1 teaspoon of nutmeg ½ cup of milk (120 milliliters) 1 tablespoon of cornstarch 25 cubic centimeters of sweet wine 1 egg (to paint) |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ingredients to make Roquefort empanadas:
1. To start with the Recipe for Empanadas de Roquefort, first pela and pile the onion. You should know that we will elaborate caramelized to generate contrast to the strong taste of cheese. To do this, saute the onion in a very hot pan with 1 teaspoon of oil and 1 butter. When it is transparent, lower the fire to the middle and, if sticking, add 1 tablespoon of hot water.
2. If you stick, repeat the procedure by adding 1 tablespoon of hot water to take off from the bottom, but not in excess to be boiled. Repeat about 4 or 5 times until it is well golden, as you see in the image. At that time, the fire rises to the maximum and, when the pan is hot, add the white wine. When you feel a sweet smell, instead of acid by alcohol, remove the onions from the fire and reserve them.
3. Prepare a simple white sauce by dissolving the cornstarch in cold milk. Next, heat it in the 30 second microwave stirring or in a slide over medium heat until it thickens. It must be well consistent as you see in the image. Remove it to cool.
Trick: If you do not consume milk, you can make the sauce with water, since we only look for a preparation that one the filling of the empanadas of Roquefort.
4. Mix the mozzarella cheese with fresh cheese.
5. Add the cold white sauce, condiments (nutmeg and oregano) and caramelized onions.
6. Fill your Roquefort cheese empanadillas moistening the disc edges previously. Next, it exerts some pressure and provides the way you want, for example, unites both tips to take rounded shape.
7. Take the onion and roquefort cheese empanadas to a previously greased roasting and then ask them with the egg slightly beaten to brown. Cook them in the preheated oven at 200 ºC – 220 ºC for about 20 minutes until they acquire a nice color.
Trick: Do not open the oven until they are golden, on the contrary, cold air could make them explode.
8. After time, it serves the empanadas of Roquefort. To eat! Tell us in the comments your opinion and share with us a photograph of the final result.
