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Cheese empanadillas

Baby spinach salad

00:45

Total: 45 min

00:15

15 min

00:30

30 min

3.307692 0 5 26

ratings

Ingredients

2 servings
  • 100 g Shortcrust pastry
  • 50 g Baby spinach
  • 0.5 white onion
  • 1 Eggs
  • 2 tablespoon Fresh cheese
  • 10 mL (2 teaspoon) Lemon juice
  • 30 mL (2 tablespoon) Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper

Preparation

  • Preheat the oven to 350 °F.
  • Chop the onion very finely and mix in the cheese.
  • Cut out 4 circles from the pastry using a glace or a pastry cutter.
  • Divide the cheese-onion mixture between the circles, place the filling in the centre, fold over and seal by squeezing the edges with fork tines.
  • Beat an egg yolk with a little water, spread on the empanadillas with a pastry brush, add a sprinkle of salt.
  • Place the empanadillas on a baking tray and bake them for 25-30 minutes until golden brown.
  • Serve cheese empanadillas accompanied by baby spinach salad seasoned with olive oil and lemon juice.

Recipe tips

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