Empanada de Queso

Empanada de Queso Recipe from Cuba | Ingredients: flour, salt, butter, egg, red wine vinegar, white onion, spinach, manchego cheese, hazelnuts, raisins

Region / culture: Cuba | Preparation time: 1 hour | Cooking time: 25 minutes | Servings: 12

Introduction

Empanada de Queso is a delicious and savory pastry filled with a mixture of cheese, spinach, hazelnuts, and raisins. This traditional Spanish dish is perfect for a snack or a light meal.

History

Empanadas have been a popular dish in Spain and Latin America for centuries. The word "empanada" comes from the Spanish verb "empanar," which means to wrap or coat in bread. Empanadas were originally made as a way to preserve food, as the pastry crust helped to keep the filling fresh for longer periods of time. Over the years, empanadas have evolved to include a wide variety of fillings, including meat, vegetables, and cheese.

Ingredients

1 lb (454 g) of flour
0.5 tsp of salt
0.5 lb (227 g) + 2 tbsp of chilled butter, cut into small cubes
1 egg
2 tbsp of red wine vinegar
1 scant cup of ice water
1 medium white onion, diced small
1 bunch of spinach, thinly sliced
3 cups of coarsely grated manchego cheese
1 cup of chopped hazelnuts
1 cup of dark raisins
egg wash (1 egg beaten with 2 tbsp of water)

How to prepare

Preheat the oven to 375°F (191°C).
In a large mixing bowl, combine the flour and salt, then cut in the chilled butter until the mixture resembles a coarse meal.
Add the egg and wine vinegar.
Slowly add the water, as needed, mixing to form the dough until well blended.
Turn the dough out onto a sheet of plastic wrap and knead gently until the dough becomes smooth, which should only take a few seconds.
Wrap the dough well and chill it for 30 minutes.
Sauté the onion in butter and add spinach over medium heat.
Allow the mixture to cool, then combine it with cheese, hazelnuts, and raisins.
On a lightly floured surface, roll out half of the chilled dough to a thickness of 0.13 inch (keeping the other half refrigerated until ready to use).
Cut out circles with a diameter of 3 inches.
Spoon about 1 tbsp of the filling into the center of each circle.
Brush egg wash around the edges of the dough.
Fold the edges up to form a pouch and seal them.
Refrigerate the empanadas on greased or parchment-lined baking sheets for at least 30 minutes.
Brush the empanadas with egg wash and bake them until they turn golden brown, which should take about 25 minutes.

Variations

Substitute the manchego cheese with cheddar or mozzarella cheese.
Add cooked chicken or beef to the filling for a meatier version of the empanada.
Replace the hazelnuts with almonds or walnuts for a different flavor profile.

Cooking Tips & Tricks

Make sure to chill the butter before adding it to the flour mixture. This will help create a flaky and tender crust.

- Be sure to sauté the onions until they are soft and translucent before adding the spinach. This will help to bring out the flavors of the vegetables.

- When filling the empanadas, be careful not to overfill them, as this can cause the filling to spill out during baking.

- Brushing the empanadas with egg wash before baking will give them a golden brown color and a shiny finish.

Serving Suggestions

Empanada de Queso can be served as a snack, appetizer, or light meal. It pairs well with a side salad or a bowl of soup.

Cooking Techniques

Be sure to chill the dough before rolling it out, as this will make it easier to work with.

- Brushing the empanadas with egg wash before baking will give them a shiny and golden brown finish.

Ingredient Substitutions

If you don't have red wine vinegar, you can use white wine vinegar or apple cider vinegar instead.

- You can substitute the hazelnuts with almonds, walnuts, or pecans.

Make Ahead Tips

You can prepare the filling for the empanadas ahead of time and store it in the refrigerator for up to 2 days. You can also make the dough in advance and refrigerate it until you are ready to assemble and bake the empanadas.

Presentation Ideas

Serve the Empanada de Queso on a platter with a garnish of fresh herbs or a drizzle of balsamic glaze for an elegant presentation.

Pairing Recommendations

Empanada de Queso pairs well with a glass of Spanish red wine or a refreshing glass of sangria.

Storage and Reheating Instructions

Store any leftover empanadas in an airtight container in the refrigerator for up to 3 days. To reheat, place the empanadas on a baking sheet and bake in a preheated oven at 350°F (177°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Empanada de Queso contains approximately 350 calories.

Carbohydrates

Each serving of Empanada de Queso contains approximately 30 grams of carbohydrates.

Fats

Each serving of Empanada de Queso contains approximately 20 grams of fats.

Proteins

Each serving of Empanada de Queso contains approximately 10 grams of proteins.

Vitamins and minerals

Empanada de Queso is a good source of calcium, iron, and vitamin A.

Alergens

Empanada de Queso contains dairy (cheese), nuts (hazelnuts), and eggs.

Summary

Empanada de Queso is a delicious and satisfying dish that is rich in carbohydrates, fats, proteins, and essential vitamins and minerals. However, it is important to note that it contains allergens such as dairy, nuts, and eggs.

Summary

Empanada de Queso is a delicious and savory pastry filled with a flavorful mixture of cheese, spinach, hazelnuts, and raisins. This traditional Spanish dish is perfect for a snack, appetizer, or light meal, and is sure to impress your family and friends with its rich and satisfying flavors.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Empanada de Queso. It was many years ago, when I was just a young girl living in my small village in Mexico. My abuela, my grandmother, was the one who introduced me to the delicious world of cooking. She was a master in the kitchen, and I always loved watching her cook.

One day, my abuela had a special guest over for dinner. It was her friend, Dona Maria, who was known for her incredible cooking skills. As soon as she arrived, the kitchen became a flurry of activity. Dona Maria started pulling out ingredients from her bag and began to work her magic.

I watched in awe as she effortlessly rolled out the dough, filled it with cheese, and sealed it with a fork. The smell of the freshly baked empanadas filled the kitchen, and I couldn't wait to try one.

As soon as they were out of the oven, my abuela handed me a piping hot empanada de queso. I took a bite and was instantly transported to food heaven. The crispy, flaky crust paired perfectly with the gooey, melted cheese inside. It was a taste sensation like no other.

I begged Dona Maria to teach me how to make the empanadas, and she agreed. We spent the whole afternoon in the kitchen, she patiently showing me each step of the process. From making the dough to shaping the empanadas, I soaked up every bit of knowledge like a sponge.

After that day, I was hooked. I made empanadas de queso every chance I got, perfecting my technique with each batch. I experimented with different cheeses, spices, and even added in some jalapenos for a spicy kick.

Over the years, I continued to hone my skills in the kitchen. I learned new recipes from friends, neighbors, and even strangers I met on my travels. Each recipe had a story behind it, a memory attached to it. But the empanada de queso always held a special place in my heart.

As I grew older, I passed down the recipe to my own children and grandchildren. I taught them the importance of cooking with love and passion, of sharing meals with loved ones and creating memories around the dinner table.

Now, whenever I make empanadas de queso, I think back to that day in my abuela's kitchen, watching Dona Maria work her magic. I can still hear the sizzle of the empanadas in the oven, smell the cheese melting, and taste the deliciousness on my tongue.

The recipe for empanada de queso has been a constant in my life, a reminder of where I came from and the love that goes into every dish I make. And as long as I have breath in my body, I will continue to share this recipe with anyone who wants to learn, passing down the tradition from generation to generation.

So if you ever find yourself craving a taste of Mexico, just remember the story behind the empanada de queso. It's not just a recipe, it's a journey, a memory, a legacy. And I hope it brings you as much joy and satisfaction as it has brought me over the years. ¡Buen provecho!