Empanada de Queso

Description
Cheese turnovers

Ingredients

 * 1 pound flour
 * ½ teaspoon salt
 * ½ lb + 2 tbsp butter, chilled and cut into small cubes
 * 1 egg
 * 2 tablespoons red wine vinegar
 * 1 scant cup ice water
 * 1 medium white onion, small dice
 * 1 bunch spinach, chiffonade
 * 3 cups coarsely grated manchego cheese
 * 1 cup chopped hazelnuts
 * 1 cup dark raisins
 * egg wash (1 egg beaten with 2 tablespoons water)

Directions

 * 1) Preheat oven to 375°F.
 * 2) In a large mixing bowl, combine the flour and salt then cut in the chilled butter until the mixture resembles a coarse meal.
 * 3) Add the egg and wine vinegar.
 * 4) Slowly add the water, as needed, mixing to form the dough, until well blended.
 * 5) Turn the dough out onto a sheet of plastic wrap and knead gently until the dough becomes smooth, only a few seconds.
 * 6) Wrap well and chill for 30 minutes.
 * 7) Sauté the onion in butter and add spinach over medium heat.
 * 8) Cool and then combine with cheese, hazelnuts, and raisins.
 * 9) On a lightly floured surface, roll half the chilled dough to ⅛ inch thick (keep the other half refrigerated until ready to use).
 * 10) Cut out 3-inch circles.
 * 11) Spoon about 1 tablespoon of the filling into the center of each circle.
 * 12) Brush egg wash around the edges of the dough.
 * 13) Fold the edges up forming a pouch, and seal.
 * 14) Refrigerate the empanadas on greased or parchment lined baking sheets at least 30 minutes.
 * 15) Brush the empanadas with egg wash and bake until golden brown, about 25 minutes.