Spinach-Cheese Empanadas

Ingredients

• 0.5 cube fresh yeast (21 g)
• 125 ml lukewarm milk
• 1 pinch sugar
• 300 g spelt flour (Type 630)
• 1 pinch salt
• 1 egg yolk
• 75 g softened butter
• flour (for dusting)
• 1 onion
• 1 Garlic clove
• 1 red chili pepper
• 1 tbsp Vegetable oil
• 300 g spinach leaves
• Salt
• 100 g Manchego cheese
• pepper (ground)
• dried Thyme
• 1 egg yolk
• 2 Tbsp condensed milk
• 1 tbsp Sesame seeds
• 1 tsp dried thyme

Instructions

1. 1.

   Crush the yeast and mix with milk and sugar. Combine flour with salt, place in a bowl, make a well in the center, add the egg yolk, butter, and yeast mixture, then knead with hand mixer attachments into a smooth dough. Add more flour or milk if needed so the dough is not sticky but not crumbly. Shape into a ball, cover with plastic wrap, and refrigerate overnight.

2. 2.

   On the next day, peel and finely chop the onion and garlic. Slice the chili lengthwise, deseed, and dice small. Sauté the onion, garlic, and chili in hot oil until translucent, then remove from heat.

3. 3.

   Wash spinach thoroughly, blanch in boiling salted water for about 1 minute, drain, shock in cold water, and squeeze out excess moisture. Mix finely chopped spinach with the onion mixture in a bowl. Dice Manchego into ~0.5 cm cubes and fold in. Season with salt, pepper, and thyme.

4. 4.

   Preheat oven to 200°C (400°F) fan or conventional. Line a baking tray with parchment paper.

5. 5.

   Roll dough out to about 3 mm thickness on a floured surface. Cut circles of roughly 10 cm diameter, place 1 tsp filling in the center, fold into halves, press edges together with a fork. Arrange on the tray.

6. 6.

   Beat egg yolk with condensed milk and brush over empanadas. Sprinkle sesame seeds and thyme, then bake for 15-20 minutes until crisp.