Prep 25 mins
Cook 2 hrs
These present an absolutely addictive and intriguing blend of flavours! Unlikely sounding, but delicious! Cooking time includes chilling time. If you want to freeze them, freeze uncooked seperately the filling and pastry. When defrosting, you don't need to defrost the filling, but definitely defrost the pastry or you won't be able to fold it! You might like to have it already cut in circles before freezing for convenience. You might need to bake a little longer - I didn't, but I have a fan-forced oven.
- 1 lb flour
- 1⁄2 lb butter, plus
- 2 tablespoons butter
- 1 egg
- 2 tablespoons red wine vinegar
- 3 cups grated cheddar cheese
- 1 bunch Baby Spinach
- 1 cup finely chopped hazelnuts
- 1 cup raisins
- 1 medium sized onion
- 1 egg, mixed with
- 2 tablespoons water
- Cut in 1/2 pound butter to the flour to resemble breadcrumbs.
- Add egg and vinegar. Combine.
- Knead lightly for a couple of seconds before covering in cling wrap and refrigerating for 1/2 hours.
- Meanwhile, heat 2 tablespoons butter in a small saucepan. Saute the onion and spinach. Set aside to allow to cool, approx.20-25 minute.
- Normally I use this time now to grate the cheese and chop the hazelnuts. When the spinach is cool, mix with hazelnuts, raisins and cheese.
- Remove pastry from fridge. Using a 3 1/2 inch circle cutter, cut out circles. Place approximately 1 tablespoon in the middle of each circle, brush edges with egg wash and fold to enclose. Do not discard egg wash. Place on greased baking tray.
- Refrigerate for 30 minute.
- Preheat oven to 375 degrees F. Remove empanadas from fridge and brush egg wash lightly over the tops. Bake for about 25 min or until lightly golden.