Empanadas Con Queso

Name: Empanadas Con Queso
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

12 ingredients

8 steps

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.