Buttercup Spinach and Cheese Empanadas

60 min
15 min
For Empanada disc
250g Buttercup (chilled and cut into small pieces)
2 ½ cup All-purpose flour
½ tsp Salt
1 Egg
¼ cup Ice cold water
1 beaten egg for egg wash
For Filling
Whole leaf spinach
Grated cheese mix (mozzarella and cheddar)
Seasoned black pepper
1. Mix the flour and salt in the mixer. Add Buttercup, egg and cold water into the flour mixture and beat in pulses until the mixture resembles coarse breadcrumbs.
2. Shape the dough into a ball and then wrap with plastic wrap. Chill it for about 30-60 minutes.
3. After chilled, take out the dough and place it on a lightly floured work surface. Roll the dough into a thin sheet and cut out an empanada disc by using a large round cookie cutter.
4. Spoon the filling generously onto the empanada disc. Brush some of the egg wash on the edge of the empanada disc to help seal them better.
5. Fold the disc and seal the edges with a fork or your fingers.
6. Brush the top of the empanadas with egg wash.
7. Chill the empanadas for 20 minutes.
8. Preheat the oven at 400°F (~204°C) and bake for 12-15 minutes or until the crust has become golden.