Empanadas De Queso (Argentine Cheese Empanadas)

seriouseats.com

Mark Oberemk

subheading: For the Dough:

100g unsalted butter (3 ½ ounces; about 7 tablespoons)

1 teaspoon Spanish paprika (pimentón dulce)

1 teaspoon crushed red pepper flakes

2 tablespoons (18g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight

220ml (7 ½ fluid ounces) warm water

500g all-purpose flour (18 ounces; about 3 ¾ cups plus 2 tablespoons)

subheading: For the Filling:1 medium yellow onion (7 ounces; 200g), cut into ¼-inch dice:

1 tablespoon (15ml) extra-virgin olive oil

1 small russet potato (100g), peeled and cut into ¼-inch dice

150g tybo cheese (5 ½ ounces; 1 cup), cut into ¼-inch dice (see notes)

100g fontina cheese (3.5 ounces; 1 cup), shredded

100g semi-hard goat cheese, like garrotxa, (3.5 ounces; 1 cup), shredded

1 tablespoon of finely minced pickled chile pepper, like serrano or chiltepin, plus 1 tablespoon (15ml) of the pickle juice

1 tablespoon crushed red pepper flakes

subheading: For the Llajwa (Hot Sauce):

3 large-sized ripe plum tomatoes (1 pound; 454g)

2 Scotch bonnet peppers, very finely diced (see notes)

1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

1 tablespoon (15ml) extra virgin olive oil

Neutral oil, for frying

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