OLIVE AND CHEESE EMPANADAS

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OLIVE AND CHEESE EMPANADAS
Level of difficulty: medium Servings: 4-6 people Prep Time: 1 h

Ingredients

Green Olives from Spain chopped

All-Purpose Flour

Salt

Olive Oil

Water

Cheddar cheese, grated

Egg Yolk

Instructions

  • Combine flour and salt. Mix in the olive oil and rub with the flour. Add a small amount of water to slightly moisten. Form dough into a ball. Roll out the dough to about ? inch thick and cut into 4-inch circles with a cutter. Lightly flour both sides of circles.
  • Combine olives and cheddar in a bowl. Spoon a tablespoon of the filling into the center of each round, fold the pastry over and crimp the edges to seal. Preheat the oven to 180 Celsius.
  • Place the pastries on trays about 2 cm apart.
  • Brush with the egg yolk and bake in the oven for 15 minutes, or until well browned and puffed. Swap the trays around and cook another 10 minutes, covering loosely with foil if the empanadas start to brown too much.
  • Serve hot.
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OLIVE AND CHEESE EMPANADAS
Level of difficulty: medium
OLIVE AND CHEESE EMPANADAS
Prep Time 1 hr
Servings
4-6 people
Ingredients
  • 12 pcs Spanish Green Olives, chopped
  • 2 cups All-Purpose Flour
  • ½ teaspoon Salt
  • cup Olive Oil
  • 6 tbspn Water
  • ¼ cup Cheddar cheese, grated
  • 1 no Egg Yolk
Prep Time 1 hr
Servings
4-6 people
Ingredients
  • 12 pcs Spanish Green Olives, chopped
  • 2 cups All-Purpose Flour
  • ½ teaspoon Salt
  • cup Olive Oil
  • 6 tbspn Water
  • ¼ cup Cheddar cheese, grated
  • 1 no Egg Yolk
OLIVE AND CHEESE EMPANADAS
Instructions
  1. Combine flour and salt. Mix in the olive oil and rub with the flour. Add a small amount of water to slightly moisten. Form dough into a ball. Roll out the dough to about ⅛ inch thick and cut into 4-inch circles with a cutter. Lightly flour both sides of circles.
  2. Combine olives and cheddar in a bowl. Spoon a tablespoon of the filling into the center of each round, fold the pastry over and crimp the edges to seal. Preheat the oven to 180 Celsius.
  3. Place the pastries on trays about 2 cm apart.
  4. Brush with the egg yolk and bake in the oven for 15 minutes, or until well browned and puffed. Swap the trays around and cook another 10 minutes, covering loosely with foil if the empanadas start to brown too much.
  5. Serve hot.
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