Cuban Cheese Turnovers (Empanada De Queso)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Combine flour and salt in a large bowl.
  • Cut in 1/2 lb butter with pastry blender.
  • Add one egg and vinegar.
  • Slowly add water, as needed, mixing to form the dough.
  • Turn dough out onto plastic wrap and knead until smooth, only a few seconds. Wrap well and chill 30 minutes.
  • Saute onion in 2 T butter.
  • Add spinach over medium heat.
  • Cool, then combine with cheese, hazelnuts, and raisins.
  • On lightly floured surface, roll half the chilled dough to 1/8" thick.
  • Cut out 3" circles.
  • Spoon 1 T filling into the center of each circle.
  • Make egg wash with beaten egg and 2 T water.
  • Brush egg wash around edges.Fold up edges forming a pouch, and seal.
  • Refrigerate the empanadas on greased parchment paper for at least 30 minutes.
  • Preheat oven to 375 degrees.
  • Brush the empanadas with egg wash.
  • Bake until golden brown, about 25 minutes.
Advertisement