Ingredients for - Cuban Manchego Cheese Turnovers
How to cook deliciously - Cuban Manchego Cheese Turnovers
1. Stage
Whisk flour and salt together in a bowl. Cut in butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs. Add 1/4 cup water, egg, and vinegar; mix with a fork to combine. Gradually mix in remaining water, adding just enough to bring dough together.
2. Stage
Place dough on a sheet of plastic wrap and knead gently until smooth. Divide the dough in half and shape into balls. Wrap in plastic wrap and chill for 30 minutes.
3. Stage
While the dough is chilling, melt butter in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add spinach; stir until wilted, 1 to 2 minutes. Remove from heat and allow to cool, about 5 minutes. Stir in Manchego cheese, raisins, and hazelnuts.
4. Stage
Grease 2 baking sheets or line with parchment paper. Beat egg and water in a small bowl.
5. Stage
Remove 1 ball of dough from the refrigerator. Roll dough to 1/8-inch thickness on a lightly floured surface. Cut out circles with a 3-inch cookie cutter. Spoon about 1 tablespoon of the filling into the center of each circle. Brush the edges with egg wash, fold in half to form a pouch, and seal.
6. Stage
Repeat with remaining dough and filling. Place empanadas on the prepared baking sheets and chill for 30 minutes. Reserve any remaining egg wash.
7. Stage
Preheat the oven to 375 degrees F (190 degrees C).
8. Stage
Brush the empanadas with reserved egg wash and bake in the preheated oven until golden brown, about 25 minutes.