Empanadas Con Queso

Empanadas Con Queso

Time: 2 hrs 25 mins

Ingredients

• 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

Directions

• 1 Cut in 1/2 pound butter to the flour to resemble breadcrumbs.
• 2 Add egg and vinegar. Combine.
• 3 Knead lightly for a couple of seconds before covering in cling wrap and refrigerating for 1/2 hours.
• 4 Meanwhile, heat 2 tablespoons butter in a small saucepan. Saute the onion and spinach. Set aside to allow to cool, approx.20-25 minute.
• 5 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.
• 6 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.
• 7 Refrigerate for 30 minute.
• 8 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.