Cuban Cheese Turnovers (Empanada De Queso)

• flour↗1 lb
• salt↗1⁄2 teaspoon
• butter, cold and cut in small cubes↗1⁄2 lb
• butter↗2 tablespoons
• egg↗1
• white wine vinegar↗2 tablespoons
• water, ice cold↗1 cup
• onion, white medium, diced small↗1
• spinach, chiffonade↗8 ounces
• cheese, Manchego, grated↗3 cups
• hazelnuts, chopped↗1 cup
• raisins↗1 cup
• egg↗1
• water↗2 tablespoons

Step-by-step instructions

1. 1

   Combine flour and salt in a large bowl.

2. 2

   Cut in 1/2 lb butter with pastry blender.

3. 3

   Add one egg and vinegar.

4. 4

   Slowly add water, as needed, mixing to form the dough.

5. 5

   Turn dough out onto plastic wrap and knead until smooth, only a few seconds. Wrap well and chill 30 minutes.

6. 6

   Saute onion in 2 T butter.

7. 7

   Add spinach over medium heat.

8. 8

   Cool, then combine with cheese, hazelnuts, and raisins.

9. 9

   On lightly floured surface, roll half the chilled dough to 1/8" thick.

10. 10

    Cut out 3" circles.

11. 11

    Spoon 1 T filling into the center of each circle.

12. 12

    Make egg wash with beaten egg and 2 T water.

13. 13

    Brush egg wash around edges.Fold up edges forming a pouch, and seal.

14. 14

    Refrigerate the empanadas on greased parchment paper for at least 30 minutes.

15. 15

    Preheat oven to 375 degrees.

16. 16

    Brush the empanadas with egg wash.

17. 17

    Bake until golden brown, about 25 minutes.