Cheese Empanadas

Much fusion. Very yum. (Based on this)

Ingredients

Ingredients - Wrap

• 3 cups (450 g) all-purpose flour
• 1/4 tsp salt
• 140 g lard or butter
• 1 egg
• 60 ml to 120 ml water or milk (adjust as needed)
• (optional) a layer of egg wash / milk wash for better colour

Ingredients - Filling

• 2 tbsp butter
• 6 cloves garlic
• 1 tsp smoke paprika
• 300 g spinach (or partially substitute with onions)
• 400 g Ricotta cheese
• 200 g shredded cheese (mozzarella, Gouda, etc)
• salt to taste

Preparations

Preparations - Wrap

• Mix the flour and salt
• Add butter (doesn’t have to be warm, just cut into small cubes), and use your hands to rub the mixture into a shabby dough.
• Add egg and water. Knead together to form a soft dough.
• Let rest for 20 minutes.

Preparations - Filling

• Mince the garlic.
• Roughly chop the spinach (and onions, if using that).
• Heat up butter in a pan. Add minced garlic and cook until fragrant, about 2 minutes.
• Add smoked paprika.
• Add chopped spinach to the pan. Cook until they are wilted and the water is evaporated.
• Transfer to a bowl, and let cool.
• Add the rest of the ingredients. Mix well.

Cooking & Assembly

• Pre-heat oven to 190 degrees Celsius.
• Divide the dough into 16 portions. Shape each portion to a smooth ball.
• Roll out each ball to around 15 cm diameter.
• Divide the filling into 16 portions. Make empanadas.
• Move the empanadas to a plate lined with baking paper, and chill in the refrigerator for 15 minutes.
• Optionally, brush a layer of beaten egg or milk wash.
• Bake in the oven for 30 minutes.
• To investigate: how to avoid explosion? poke holes?