
Published: 06/02/2007 - Updated: 05/25/2016
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
- 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.
- 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.
- 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.
About the author
This sounds amazing. I remember when I lived in Argentina I used to eat a lot of empanadas, and I just loved them. They had these arabian empanadas that were triangular, they were just delicious, I can’t wait to try out this recipe to see how it stacks up to the Argentinian ones!