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Cuban Cheese Turnovers recipe -
Empanada de Queso
courtesy of the
Cocina Cubana Club founded by Pascual Perez &
Sonia
R. Martinez
1 pound flour
1/2 teaspoon salt
1/2 pound butter, chilled and cut into small cubes,
plus 2 tablespoons butter
1 egg
2 tablespoons red wine vinegar
1 scant cup ice water
1 medium white onion, small dice
1 bunch spinach, chiffonade
3 cups coarsely grated manchego cheese
1 cup chopped hazelnuts
1 cup dark raisins
Egg wash (1 egg beaten with 2 tablespoons water)
In a large mixing bowl, combine flour and salt. With a pastry
blender or 2 knives, cut in the chilled butter until the mixture
resembles coarse crumbs. Add the egg and vinegar. Slowly add the
water, as needed, mixing to form the dough, until well blended. Turn
the dough out onto a sheet of plastic wrap and knead gently until
the dough becomes smooth, only a few seconds. Wrap well and chill
for 30 minutes.
Saute onion in butter and add spinach over medium heat. Cool and
then combine with cheese, hazelnuts, and raisins.
On a lightly floured surface, roll half the chilled dough to 1/8
inch thick (keep the other half refrigerated until ready to use).
Cut out 3-inch circles. Spoon about 1 tablespoon of the filling into
the center of each circle. Brush egg wash around the edges of the
dough. Fold the edges up forming a pouch, and seal.
Refrigerate the empanadas on greased or parchment lined baking
sheets
at least 30 minutes.
Preheat oven to 375 degrees F.
Brush the empanadas with egg wash and bake until golden brown, about
25 minutes.
Serves 4.
Main Cuban recipe pages:
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• soups •
main
dishes •
desserts •
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