Cheese Empanadas

🛒 Ingredients

• All-purpose flour 360 g · 1300 kcal
• Unsalted butter 113 g · 810 kcal
• Cold water 120 g · 0 kcal
• Shredded mozzarella cheese 220 g · 620 kcal
• Cream cheese 113 g · 400 kcal
• Large egg 50 g · 70 kcal

👨‍🍳 Instructions

1. In a large bowl, combine flour and 1 teaspoon of salt. Cut in cold butter until the mixture resembles coarse crumbs, then gradually add cold water, mixing until a dough forms. Do not overmix.
2. Form the dough into a disc, wrap tightly in plastic, and refrigerate for at least 30 minutes to firm up.
3. In a separate bowl, mix shredded mozzarella and cream cheese until well combined.
4. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out 4-5 inch circles using a round cutter or the rim of a glass.
5. Place a tablespoon of the cheese filling in the center of each dough circle.
6. Moisten the edges of the dough with a little water, fold one side over to form a half-moon, and press the edges firmly to seal. Crimp the edges with a fork or create a traditional repulgue pattern.
7. Place the empanadas on a baking sheet lined with parchment paper. Whisk the large egg and brush it over the tops of the empanadas for a golden finish.
8. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and puffed. Serve warm.