Cuban Cheese Turnovers Empanada De Queso Recipes

Steps:

• Sift the flour, baking powder, and salt into a large mixing bowl. Combine the lard and milk in a saucepan, and heat until the milk is hot. Pour the hot milk into the flour mixture, and stir until a dough forms. Turn out onto a floured surface, and knead until smooth and elastic. Cover, and allow to rest for 15 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll the dough out on a floured surface 1/4-inch thick. Cut into 4-inch rounds. Brush the outer edges of each circle with beaten egg, and fill with a small mound of cheese. Fold each circle in half to form a half-moon; press the edges with your fingers or a fork to seal. Place the empanadas onto a parchment paper-lined baking sheet. Brush the tops with remaining egg.
• Bake in preheated oven until golden-brown, about 20 minutes.
• Alternatively, the empanadas may be deep fried in 375 degrees F (190 degrees C) oil. If deep frying, do not brush the outsides of the empanadas with egg. Drain on paper towels.

Steps:

• Combine the flour with the salt, sugar and baking powder in a bowl.
• Add the butter and cut into the flour with a pastry blender or 2 knives.
• Beat the egg yolks lightly and combine with the milk.
• Stir into the flour to form a soft dough.
• Wrap in waxed paper and chill for 1 hour.
• Beat the egg whites and fold in the grated cheese and chili powder.
• Roll out the dough as thinly as possible on a floured board.
• Cut the dough into 48 circles with a glass.
• Place 1/3 tablespoon of the cheese mixture on half of the circles and cover with the remaining circles.
• Moisten the edges with a little water and press together.
• Arrange the pastries on a baking sheet and bake in a preheated 375f degree oven for 15 minutes.

Steps:

• Preheat the oven to 375 degrees F. Spray 2 baking sheets with nonstick cooking spray.
• Put 3 or 4 of the empanada wrappers on a flat work surface. Spoon 2 teaspoons of cream cheese on the bottom half of each, then spread to create a half-moon shape, leaving a 1/2-inch gap between the cream cheese and the edge. Divide the guava paste into 1-ounce sections; depending on how the paste is packaged, you can either cut it into planks or scoop out about 3 teaspoons per empanada (using 3 teaspoons rather than 1 tablespoon will make the empanadas easier to seal). Finally, top each empanada with about 2 tablespoons of grated cheese.
• Make an egg wash by whisking the egg in a small bowl with a splash of water. Brush the outer edge of each wrapper with the egg wash, then seal by folding each wrapper in half and pressing the edges together with your fingers. Arrange the empanadas on the prepared baking sheets, then crimp the edges of each with a fork, pushing down enough to seal but not enough to go through the dough. Assemble, seal and crimp the remaining empanadas.
• Brush the top side of each empanada with the egg wash, then bake until the outsides are dark golden brown and feel crispy to the touch, 20 to 25 minutes. Let cool for at least 5 minutes, then serve.

Steps:

• Combine flour and salt in a large bowl.
• Cut in 1/2 lb butter with pastry blender.
• Add one egg and vinegar.
• Slowly add water, as needed, mixing to form the dough.
• Turn dough out onto plastic wrap and knead until smooth, only a few seconds. Wrap well and chill 30 minutes.
• Saute onion in 2 T butter.
• Add spinach over medium heat.
• Cool, then combine with cheese, hazelnuts, and raisins.
• On lightly floured surface, roll half the chilled dough to 1/8" thick.
• Cut out 3" circles.
• Spoon 1 T filling into the center of each circle.
• Make egg wash with beaten egg and 2 T water.
• Brush egg wash around edges.Fold up edges forming a pouch, and seal.
• Refrigerate the empanadas on greased parchment paper for at least 30 minutes.
• Preheat oven to 375 degrees.
• Brush the empanadas with egg wash.
• Bake until golden brown, about 25 minutes.

Steps:

• 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.

Steps:

• 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.
• 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.
• 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.
• Grease 2 baking sheets or line with parchment paper. Beat egg and water in a small bowl.
• 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.
• Repeat with remaining dough and filling. Place empanadas on the prepared baking sheets and chill for 30 minutes. Reserve any remaining egg wash.
• Preheat the oven to 375 degrees F (190 degrees C).
• Brush the empanadas with reserved egg wash and bake in the preheated oven until golden brown, about 25 minutes.