Empanada de Queso

==Description==
Cheese turnovers
==Ingredients==
* 1 pound flour
* ½ teaspoon salt
* ½ lb + 2 tbsp butter, chilled and cut into small cubes
* 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)
==Directions==
# Preheat oven to 375°F.
# In a large mixing bowl, combine the flour and salt then cut in the chilled butter until the mixture resembles a coarse meal.
# Add the egg and wine 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.
# Sauté the 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 ⅛ 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.
# Brush the empanadas with egg wash and bake until golden brown, about 25 minutes.
Category:Cheese appetizer Recipes
Category:Cuban Appetizers
Category:Egg Recipes
Category:Hazelnut Recipes
Category:Manchego cheese Recipes
Category:Onion Recipes
Category:Raisin Recipes
Category:Red wine vinegar Recipes
Category:Spinach Recipes