Cheese and caramelised onion empanadas

Method

1. For the pastry, combine the flour and salt in a mixing bowl. Make a well in the centre and add the melted vegetable shortening and 200ml water. Stir together with a wooden spoon, then bring together with your hands (you may have to add a little more water ) and knead on the work surface to form a soft, smooth dough. Return the dough to a clean bowl, cover and set aside in the fridge to rest for 2 hours.
2. Heat the oven to 220C, gas 9 and put a large baking tray in to heat up. Melt the butter with the olive oil in a frying pan, then sauté the onions with a pinch of salt slowly for 30 minutes, stirring occasionally. Once soft and caramelised, tip into a bowl and leave to cool to room temperature. Add the cheese and chilli flakes to the bowl, then mix to combine.
3. Once rested, divide the dough into 12 equal pieces, then roll each ball into a 14cm disc. Next, lay out all twelve of your empanada discs ready for the filling to be placed in the centre. Put a heaped tablespoon of the filling in the centre of each disc. brush the edges with water, then fold the pastry in half to cover the filling and pinch the edges together between your finger and thumb (or use a fork to crimp the edges closed) to ensure no filling can leak out.
4. Carefully put the empanadas on the hot baking tray and bake for 25-30 minutes or until golden. Leave to cool for 2-3 minutes before eating.