Boedo Bohemian Herb & Cheese Empanadas

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden, flaky pastries filled with herbed cheese and vegetables, inspired by the artist-run cafes of Boedo's 1904-era charm. This Argentine-inspired vegetarian recipe, ready in about 70 minutes, pairs all-purpose flour, cold unsalted butter, ice water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 25 min Serves 12 Argentine cuisine 220 cal/serving

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Ingredients

2 cups all-purpose flour
1/2 cup cold unsalted butter
1/4 cup ice water
1/2 teaspoon kosher salt
2 tablespoons olive oil
1 medium (1 cup diced) yellow onion
1/2 cup diced green bell pepper
1 cup shredded sharp cheddar cheese
1/4 cup chopped fresh parsley
1/4 teaspoon black pepper

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Instructions

Step 1: In a food processor, combine 2 cups all-purpose flour and 1/2 teaspoon kosher salt. Add 1/2 cup cold cubed butter and pulse until pea-sized crumbs form. Gradually add 1/4 cup ice water while pulsing until dough just holds together. Form into a disc, wrap in plastic, and refrigerate 30 minutes.
Step 2: Heat 2 tablespoons olive oil in a skillet over medium heat. Add 1 cup diced yellow onion and 1/2 cup diced green bell pepper, cooking 8-10 minutes until golden and softened. Remove from heat and stir in 1 cup shredded cheddar cheese, 1/4 cup chopped parsley, and 1/4 teaspoon black pepper.
Step 3: Preheat oven to 375°F (190°C). Roll chilled dough to 1/8-inch thickness. Cut into 12 circles using a 4-inch cookie cutter. Place 2 tablespoons filling in center of each circle, fold over, and crimp edges with a fork. Place on parchment-lined baking sheet.
Step 4: Bake 22-25 minutes until golden brown and crisp, rotating pan halfway. Let rest 5 minutes before serving.