Beaufort cheese Empanada

Beaufort cheese Empanadas

Ingredients

• For the dough:
• 220 gr of flour
• 100 gr. + of butter 20 gr for the plate
• 1 plain yogurt
• 1 egg yolk
• salt
• ground pepper

For the garnish

• 100 gr. Of white cheese
• 100 gr. of grated Beaufort cheese (cheese from Savoy)
• 2 tablespoons ofmilk
• 2 eggs
• nutmeg salt
• ground pepper

Development

1. Pour the flour into a bowl. Put in 100 g of butter in pieces, egg yolk, three pinches of salt and yoghurt. Work with the tip of your fingers and rotate round.
2. Spread with the roller and make a new ball. Let stand 1 hour in the refrigerator. Season the cheese with salt, ground pepper and nutmeg. Mix with Beaufort cheese and 1 egg. Spread the dough until it has a thickness of 3 mm. and cut 4 circles of 9 cm. in diameter.
3. Put on half of each circle the mix of cheeses. Move a finger dipped in water on the edge of the circle, fold in half and squeeze the pulp well to close it. Place empanada on a plate previously greased with butter. Whisk the remaining egg yolk with milk paint and a brush with the Empanada. Bake for 15 minutes in oven at medium temperature, preheated to 220 º.

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