1. Cut in 1/2 pound butter to the flour to resemble breadcrumbs. 2. Add egg and vinegar. Combine. 3. Knead lightly for a couple of seconds before covering in cling wrap and refrigerating for 1/2 hours. 4. Meanwhile, heat 2 tablespoons butter in a small saucepan. Saute the onion and spinach. Set aside to allow to cool, approx.20-25 minute. 5. Normally I use this time now to grate the cheese and chop the hazelnuts. When the spinach is cool, mix with hazelnuts, raisins and cheese. 6. Remove pastry from fridge. Using a 3 1/2 inch circle cutter, cut out circles. Place approximately 1 tablespoon in the middle of each circle, brush edges with egg wash and fold to enclose. Do not discard egg wash. Place on greased baking tray. 7. Refrigerate for 30 minute. 8. Preheat oven to 375 degrees F. Remove empanadas from fridge and brush egg wash lightly over the tops. Bake for about 25 min or until lightly golden. ---------------------------------------------------------------------------
Nutrition
Ingredients
