Cuban Cheese Turnovers Empanada De Queso Food

CUBAN MANCHEGO CHEESE TURNOVERS

Steps:

• Whisk flour and salt together in a bowl. Cut in butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs. Add 1/4 cup water, egg, and vinegar; mix with a fork to combine. Gradually mix in remaining water, adding just enough to bring dough together.
• Place dough on a sheet of plastic wrap and knead gently until smooth. Divide the dough in half and shape into balls. Wrap in plastic wrap and chill for 30 minutes.
• While the dough is chilling, melt butter in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add spinach; stir until wilted, 1 to 2 minutes. Remove from heat and allow to cool, about 5 minutes. Stir in Manchego cheese, raisins, and hazelnuts.
• Grease 2 baking sheets or line with parchment paper. Beat egg and water in a small bowl.
• Remove 1 ball of dough from the refrigerator. Roll dough to 1/8-inch thickness on a lightly floured surface. Cut out circles with a 3-inch cookie cutter. Spoon about 1 tablespoon of the filling into the center of each circle. Brush the edges with egg wash, fold in half to form a pouch, and seal.
• Repeat with remaining dough and filling. Place empanadas on the prepared baking sheets and chill for 30 minutes. Reserve any remaining egg wash.
• Preheat the oven to 375 degrees F (190 degrees C).
• Brush the empanadas with reserved egg wash and bake in the preheated oven until golden brown, about 25 minutes.

EMPANADA DE QUESO (CHEESE PASTRIES)

Steps:

• Combine the flour with the salt, sugar and baking powder in a bowl.
• Add the butter and cut into the flour with a pastry blender or 2 knives.
• Beat the egg yolks lightly and combine with the milk.
• Stir into the flour to form a soft dough.
• Wrap in waxed paper and chill for 1 hour.
• Beat the egg whites and fold in the grated cheese and chili powder.
• Roll out the dough as thinly as possible on a floured board.
• Cut the dough into 48 circles with a glass.
• Place 1/3 tablespoon of the cheese mixture on half of the circles and cover with the remaining circles.
• Moisten the edges with a little water and press together.
• Arrange the pastries on a baking sheet and bake in a preheated 375f degree oven for 15 minutes.

EMPANADA DE QUESO: CHEESE TURNOVERS

Steps:

• In a large mixing bowl, combine flour and salt. With a pastry blender or 2 knives, cut in the chilled butter until the mixture resembles coarse crumbs. Add the egg and vinegar. Slowly add the water, as needed, mixing to form the dough, until well blended. Turn the dough out onto a sheet of plastic wrap and knead gently until the dough becomes smooth, only a few seconds. Wrap well and chill for 30 minutes.
• Saute onion in butter and add spinach over medium heat. Cool and then combine with cheese, hazelnuts, and raisins.
• On a lightly floured surface, roll half the chilled dough to 1/8 inch thick (keep the other half refrigerated until ready to use). Cut out 3-inch circles. Spoon about 1 tablespoon of the filling into the center of each circle. Brush egg wash around the edges of the dough. Fold the edges up forming a pouch, and seal.
• Refrigerate the empanadas on greased or parchment lined baking sheets at least 30 minutes.
• Preheat oven to 375 degrees F.
• Brush the empanadas with egg wash and bake until golden brown, about 25 minutes.

CUBAN CHEESE TURNOVERS (EMPANADA DE QUESO)

Steps:

• Combine flour and salt in a large bowl.
• Cut in 1/2 lb butter with pastry blender.
• Add one egg and vinegar.
• Slowly add water, as needed, mixing to form the dough.
• Turn dough out onto plastic wrap and knead until smooth, only a few seconds. Wrap well and chill 30 minutes.
• Saute onion in 2 T butter.
• Add spinach over medium heat.
• Cool, then combine with cheese, hazelnuts, and raisins.
• On lightly floured surface, roll half the chilled dough to 1/8" thick.
• Cut out 3" circles.
• Spoon 1 T filling into the center of each circle.
• Make egg wash with beaten egg and 2 T water.
• Brush egg wash around edges.Fold up edges forming a pouch, and seal.
• Refrigerate the empanadas on greased parchment paper for at least 30 minutes.
• Preheat oven to 375 degrees.
• Brush the empanadas with egg wash.
• Bake until golden brown, about 25 minutes.

CALDO DE QUESO

Steps:

• Put the butter in a large pot and melted add the onion cut in stripes cook for 5 minutes add the green chile stripes and cook 5 minutes more, add the water, the milk, the bouilon granules , salt and pepper, when is boling add the potatoes peeled and cut in cubes , cook for 10 minutes until the potatoes are cook add the queso freso , turn off the heat and add the jack chesse .

EMPANADAS DE QUESO CON RAJAS (POBLANO CHILE AND CHEESE EMPANADAS)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Place poblano directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and cut flesh into 1-inch squares.
• Place 1 1/2 tablespoons Manchego cheese onto each empanada disc. Top each with 1/2 tablespoon poblano peppers. Fold dough over on top of filling to close. Wet fingers with water and run them along the edges to help seal. Press edges together. Place empanadas on the prepared baking sheet and brush with beaten egg.
• Bake in the preheated oven until golden brown, 24 to 26 minutes.

PASTELITODE DE QUESO: CUBAN PUFF PASTRY WITH CREAM CHEESE

Steps:

• Combine and mix the flour, water, pork lard and salt. Mix until the dough is not sticky but not firm (do not over mix), finger should leave a dent. Place the dough on a large, floured work surface. Using hands, stretch the dough out into a large, even rectangle. Spread the cubes of margarine evenly on top. Vertically fold each end to meet in the middle. Overlapping, in thirds, fold horizontally. Using a rolling pin, roll the dough to 1 1/2 inches thick. Fold into thirds vertically and then again horizontally. Transfer to a baking tray and cover with plastic wrap. Refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F.
• Once rested, transfer the dough to a floured work surface and roll out to a 1-inch thick rectangle. Dust off any excess flour and repeat the folds, 4 folds in total. Transfer to a baking tray, wrap and refrigerate for 30 to 60 minutes.
• Lay the dough on a sugared work surface. Sprinkle the rest of the sugar on top of the dough. Roll the dough out to a 3/4-inch thick rectangle. Make sure to press the sugar into the dough. Cut the dough into 3-inch squares. Place a heaping tablespoon of cream cheese in each center. Wet the dough's edges with water. Fold one corner into the cream cheese and continue to roll like a cigar. Press 3 fingers flat on top of the pastry. Place in the oven for until golden brown, 25 to 30 minutes. Serve with a cafe con leche.