Food Network: Empanada de Queso: Cheese Turnovers

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Empanada de Queso: Cheese Turnovers
Recipe courtesy Alex Garcia

Ingredients
1 pound flour
1/2 teaspoon salt
1/2 pound butter, chilled and cut into small cubes, plus 2 tablespoons butter
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
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.