Cheese Turnovers - {Empanada De Queso}

Recipe Ingredients

1 lb	454g / 16oz	Flour
1/2 teaspoon	2.5ml	Salt
1/2 lb	227g / 8oz	Butter - chilled, and
		Cut into small cubes, plus
2 tablespoons	30ml	Butter
1		Egg
2 tablespoons	30ml	Red wine vinegar
1 cup	237ml	Ice water - (scant)
1 cup	62g / 2.2oz	White onion - small diced (medium)
1		Spinach - cut chiffonade
3 cups	438g / 15oz	Coarsely-grated manchego cheese
1 cup	146g / 5.1oz	Chopped hazelnuts
1 cup	160g / 5.6oz	Dark raisins
1		Egg - beaten with
2 tablespoons	30ml	Water - for egg wash

Recipe Instructions

In a large mixing bowl, combine flour and salt. With a pastry blender or 2 knives, cut in the chilled butter until the mixture resembles coarse crumbs. Add the egg and vinegar. Slowly add the water, as needed, mixing to form the dough, until well blended. Turn the dough out onto a sheet of plastic wrap and knead gently until the dough becomes smooth, only a few seconds. Wrap well and chill for 30 minutes.

Saute onion in butter and add spinach over medium heat. Cool and then combine with cheese, hazelnuts, and raisins.

On a lightly floured surface, roll half the chilled dough to 1/8-inch thick (keep the other half refrigerated until ready to use). Cut out 3-inch circles. Spoon about 1 tablespoon of the filling into the center of each circle. Brush egg wash around the edges of the dough. Fold the edges up forming a pouch, and seal.

Refrigerate the empanadas on greased or parchment lined baking sheets at least 30 minutes.

Preheat oven to 375 degrees.

Brush the empanadas with egg wash and bake until golden brown, about 25 minutes.

This recipe yields 4 servings.

Source:
MELTING POT with Alex Garcia - (Show # MP-1B63) - from the TV FOOD NETWORK

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