Cuban Manchego Cheese Turnovers

Sweet and nutty Manchego cheese is paired with hazelnuts and raisins in this delicious mini empanada appetizer recipe.

• Preparation Time: 45 mins
• Cooking Time: 25 mins
• Total Time: 1 hr 10 mins
• Calories: 248 Calories

Ingredients

• 1 egg
• ½ teaspoon salt
• 2 tablespoons water
• 2 tablespoons butter
• 1 cup chopped hazelnuts
• 3 ⅓ cups all-purpose flour
• 2 tablespoons red wine vinegar
• 1 medium white onion, diced
• 1 bunch fresh spinach, cut into thin strips
• 1 cup dark raisins
• 1 cup cold butter, cut into small cubes
• 1 cup ice-cold water, or as needed, divided
• 3 cups coarsely grated Machego cheese

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Whisk flour and salt together in a bowl. Cut in butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs. Add 1/4 cup water, egg, and vinegar; mix with a fork to combine. Gradually mix in remaining water, adding just enough to bring dough together.

Step 3

Place dough on a sheet of plastic wrap and knead gently until smooth. Divide the dough in half and shape into balls. Wrap in plastic wrap and chill for 30 minutes.

Step 4

While the dough is chilling, melt butter in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add spinach; stir until wilted, 1 to 2 minutes. Remove from heat and allow to cool, about 5 minutes. Stir in Manchego cheese, raisins, and hazelnuts.

Step 5

Grease 2 baking sheets or line with parchment paper. Beat egg and water in a small bowl.

Step 6

Remove 1 ball of dough from the refrigerator. Roll dough to 1/8-inch thickness on a lightly floured surface. Cut out circles with a 3-inch cookie cutter. Spoon about 1 tablespoon of the filling into the center of each circle. Brush the edges with egg wash, fold in half to form a pouch, and seal.

Step 7

Repeat with remaining dough and filling. Place empanadas on the prepared baking sheets and chill for 30 minutes. Reserve any remaining egg wash.

Step 8

Brush the empanadas with reserved egg wash and bake in the preheated oven until golden brown, about 25 minutes.