Cacio e Pepe Empanadas

A simplified, handheld twist on the classic Roman pasta dish, Cacio e Pepe. These empanadas are filled with a creamy, peppery Pecorino Romano cheese filling and baked to golden perfection.

Prep Time

15 minutes

Total Time

40 minutes

Calories

350 kcal

Difficulty

Easy

Equipment

3 items

Cost

£0.86/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

8countEmpanada Discs(Store-bought or homemade (about 4-inch diameter))

£3.50

1cupPecorino Romano Cheese(Finely grated)

£3.00

2teaspoonsBlack Pepper(Freshly ground, to taste)

£0.10

1countEgg(For egg wash (optional))

£0.30

1tablespoonWater(For egg wash (optional))

Total Cost

£6.90

£0.86 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2.
In a medium bowl, combine the grated Pecorino Romano cheese and freshly ground black pepper. Mix well to ensure even distribution of pepper.
3.
Place a small mound (about 1.5 tablespoons) of the cheese mixture in the center of each empanada disc.
4.
Moisten the edges of the empanada disc with a little water. Fold the empanada in half, forming a half-moon shape.
5.
Press the edges firmly with a fork to seal. This will prevent the filling from leaking during baking.
6.
In a small bowl, whisk together the egg and water to create an egg wash (optional). Brush the tops of the empanadas with the egg wash for a golden brown color.
7.
Place the empanadas on the prepared baking sheet.
8.
Bake for 20-25 minutes, or until golden brown and the cheese is melted and bubbly. Let them cool slightly before serving.

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My Notes

Nutrition Information

Nutrition per serving (85g)

350 kcal / 1464 kJ

Carbs

21g

8% of RDA

Fat

22g

31% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

1 g

1% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

13 g

65% of RDA

Chef's Tips

For a richer flavor, you can add a tiny pinch of nutmeg to the cheese mixture.

If you find the filling too dry, you can add a tablespoon of heavy cream or milk to the cheese mixture to bind it together.

Adjust the amount of black pepper to your preference. Cacio e Pepe is known for its peppery bite.

For a crispier crust, lightly spray the empanadas with cooking spray before baking.

Empanadas can be made ahead of time and frozen before baking. Bake from frozen, adding a few extra minutes to the baking time.

Cooking Equipment

Oven

Baking Sheet

Mixing Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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