Empanadas Con Queso

Recipe by melting pot
READY IN: 2hrs 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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