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.