Empanadas de Queso (Chilean Cheese Turnovers)

Instructions

1. 1In a large bowl, combine the 2 cups of All-Purpose Flour, the 1/2 cup Butter, and the 1/2 teaspoon Salt. Use your fingertips or a pastry blender to cut the butter into the flour until the mixture looks like coarse crumbs.
2. 2Gradually add the 1/2 cup Water to the flour mixture, stirring until a dough just comes together.
3. 3Turn the dough out onto a clean surface lightly dusted with flour. Knead the dough gently for 5 minutes until it is smooth.
4. 4Roll the dough out to about 0.3175 cm thickness. Use a cookie cutter or the rim of a bowl to cut out circles of dough.
5. 5Grate the about 450 g of Monterey Jack Cheese.
6. 6Place about 2 tablespoons of the grated cheese in the center of each dough circle. Fold each circle in half over the cheese to create a half-moon shape. Press the edges firmly together and crimp them with a fork to seal completely.
7. 7In a small bowl, beat the 1 large Egg. Brush the tops of each empanada with the beaten egg.
8. 8Place the empanadas on a baking sheet. Bake in a preheated oven at 190°C for 20 minutes, or until the pastry is golden brown and the cheese inside is melted and bubbly. Alternatively, you can fry the empanadas in hot oil until they are golden brown on both sides.

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