Empanadas de Queso (Chilean Cheese Empanadas)

Ingredients

• 2 cups All-Purpose Flour
• 1/2 tsp Salt
• 1/2 cup Butter (cold, unsalted)
• 1/2 cup Cold Water
• 1.5 cups Shredded Mozzarella Cheese
• 1 Egg Wash (1 egg beaten with 1 tbsp water)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the dough: In a large bowl, combine the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add the cold water, mixing until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. 2Preheat oven: Preheat oven to about 205°C (200°C).
3. 3Roll and fill: On a lightly floured surface, roll out the dough and cut into circles (about 10.16 cm diameter). Place a spoonful of shredded mozzarella cheese in the center of each circle.
4. 4Fold and seal: Fold the dough over to form a half-moon shape. Press the edges together with a fork to seal.
5. 5Bake: Brush the empanadas with egg wash (or plant-based milk). Bake for 20-25 minutes, or until golden brown.

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