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Origin of dish:
Spain
Type of cooking:
Oven
Preparation time: 40 minutes
Cooking time: 15 minutes
Ingredients (serves 4):Method: Pour the flour into a bowl. Make a well and add in 100g of butter gradually, followed by the egg yolk, three pinches of salt and the yoghurt.
Using your fingertips, work the dough. Stretch it out using a rolling pin then make a ball out of it again. Leave to set for 1 hour in the fridge.
Season the queso blanco (or mozzarella) with the salt, ground pepper and nutmeg. Mix with the gruyère (or beaufort) and 1 egg.
Stretch out the pastry until it's 3mm thick and cut out 4 9cm circles. Place a dollop of the cheese mixture in the middle of each circle.
Rub a dampened finger along the edge of each circle, fold in half and press down on the pastry to close it. Place the empanadillas on a greased baking sheet.
Beat the remaining egg yolk with the milk and brush onto the empanadillas.
Leave to bake for 15 minutes in an oven preheated to 220º and serve hot. |
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