Empanadas de Espinaca

Ingredients
Stuffed
 * Mass
 * 3 flour cups
 * 2 cdtas of dust of hornear
 * 150grs of butter or vegetal margarina
 * 1 egg
 * çdta of salt
 * milk necessary amount
 * 1 and 1/2 cup of cooked, slipped and pricked spinach
 * 3cdas of rallado cheese
 * 50 grs of perforated olives
 * 3/4 thick white sauce cup
 * 2 pricked hard eggs
 * salt, pepper and nut moscada to pleasure

Directions
PREPARATION
 * 1) To put in a bowl the flour sifted along with the dust of hornear and the salt.
 * 2) To along with incorporate the butter or margarina to room temperature and finally the egg necessary milk like uniting the mass.
 * 3) The consistency of the mass must be tender but that can be stretched. To let it rest in the refrigerator during one hour.
 * 1) To put in a bowl all the ingredients of the filling and to turn around until he is everything mixed.
 * 2) To take to the refrigerator until the filling is well cold and can be worked better.
 * 3) To stretch the mass rather leaving it fine and to cut discs of empanada.
 * 4) To put in the center of each one a little stuffed and simply closing the empanada one doing repulgue to him or stepping on it with a possesor.
 * 5) To place them on enmantecadas plates and to cook to moderate furnace. Before they begin to gild itself to retire them of the furnace and to paint them with egg beaten with a spoonful of sugar, or melted butter.
 * 6) These empanadas are very recommendable for those people whom they prefer to eat healthier, since they are light and of a particularly delicious taste.