Empanada with pineapple and cheese

Submitted by enr on 05 Dec 2013
300 g flour
1 tsp salt
100 ml olive oil or sunflower oil
# For the filling:
6 slices of pineapple compote
180 g yellow feta cheese with a mild flavor or cheese from cow's milk
1 yolk for coloring
Empanada with pineapple and cheese
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Pour flour into a bowl, mix with the salt. Successively added a little water and the oil and stirred to form a homogeneous mixture. The dough is transferred to the desktop, knead well and let rest for half an hour. Then the dough was divided into 12 equal parts. Each piece is rolled round crust, about 3 mm thick. 6 of sheet put in greased and floured pan, it does not stick. On sheet put circle pineapple and add the grated feta cheese. Suitable are not very strong and spicy cheeses. Tybo, Fimbo, Muzzarella. In Bulgaria the most appropriate would be cheese from cow's milk. Thus prepared wafers fell forward with the other 6 wafers. Is clipped. This clip of Spanish women said Repulge and is a point of honor not to do with a fork, but only with your fingers. To stick well Clip peel can be smeared their edges with water. Bake in preheated oven 180C. Shortly before they are ready stained with egg yolk. It should be mixed with a little water, it gets very intense color. Coloring is done with a brush or piece of gauze. * These empanada is very easy. Become a starter for a light dinner CHEESE. Go well with light wines. Rose, Tokay, Tamianka. * This sheet is sold in grocery ready. People are tapas para empanadas. I suppose that in Spain and in other countries of Latin America can be found with that name.
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05 Dec 2013