These empanadas are easy and you may filling with cheese, little mushroom (champiñons), different veggies,prawns and cheese or spinachs.
Is one of my favorites recipes of my Mom,and when we were little she made a tomato soup or a lentils soup and these cheese empanadas. You may freeze the dough too. Or keep at the refrigerator until two days with aluminium paper.
600 grs. plain flour
100 grs. + 25 grs. of butter
1 teaspoon of salt
water to make a dough
oil flavorless (corn oil or soya oil)
Put the flour in the kitchen table making at the center a empty to put the 100 grs. of butter and the salt and mix and add the water to the dough. Make a dough not hard, if you need put a little more flour. When the dough is plain and smooth let rest for 10 minutes.
You may cut the cheese in little squares for the empanadas. After 10 minutes grease the dough with the rest of butter, podwer with flour and double the dough, spread butter and podwer again with flour, doubled and pressed a little the dough with the hands. Let rest for 5 minutes.
Now, cut pieces of dough to rolling and strecht the dough to aprox. 1/2 cm density. With a small dish (coffe or tea dish) cut pastry rounds. In each pastry put a piece of cheese or other filling. Double and pressing well the border, you may moist with a little of water (with the finger) inside the border, to shut the empanadas and double the border how you see at the picture above. If you want to may pinch with a match the empanadas for when you will fry.
Fry the empanadas in the oil flavorless to medium heat, when they will begin to a little golden are ready, fry for one side first and after for the other side, you can fry in a friying pan 4 or 5 empanadas, when you take out put in a bowl a towel paper to dry the oil. Finally if you want warm later at microwaves put them a piece of tower paper too.