Empanadas de Membrillo (Argentinian Quince and Cheese Empanadas)

Argentina

Empanadas de Membrillo (Argentinian Quince and Cheese Empanadas)

These Argentinian cheese and quince empanadas have a delicate, crispy crust filled with quince paste and a layer of cheese. They are a delicious mixture of sweet and savory that goes well as a snack or as an appetizer.

Ingredients

For the Empanada Dough

2 cups flour

1/4 teaspoon salt

1/4 cup butter, at room temperature

1/2 cup + 2 tablespoons water, at room temperature

3 Tablespoons butter, at room temperature

2 Tablespoons cornstarch

For The Filling

4 slices mozzarella cheese, cut into 1-inch squares

5 ounces quince paste, cut into 1-inch cubes

1 egg, beaten, for egg wash

2 Tablespoons sugar

Instructions

• In a medium bowl, add flour, salt, 1/4 cup room temperature butter, and water. Mix with your hands until the dough comes together.
• Knead the dough for 3 to 5 minutes, or until it becomes soft.
• Roll the dough into a long rectangle (three times as long as it is wide). The dough should be 1/4 inch thick. Straighten up the sides with your hands and try to keep the edges as square as possible.
• Spread 1.5 Tablespoons of soft butter over the dough with a spatula. Sprinkle 1 Tablespoon of cornstarch over the butter.
• Fold the bottom third of the long edge of the pastry up, then the top third down. Turn the dough so that its open edge is facing to the right. Roll the dough again into a long rectangle. Spread the rest of the butter over the dough and sprinkle it with the rest of the cornstarch. Repeat the folding as above.
• Chill dough for 40 minutes or up to 2 days.
• Preheat your oven to 400F.
• Stack the cheese slices together and cut them into 1-inch squares. Use 2 to 3 squares per empanada.
• Cut your quince paste into 1-inch cubes.
• On a floured surface, roll the pastry into a long rectangle, 5x24 inches. Using a 4-inch round cutter, cut disks in the dough (about 8).
• Place 1 quince cube in the middle of each pastry round and a few pieces of cheese over it.
• Seal each empanada by pinching the edges together with your fingers.
• Place filled empanadas on a baking sheet. Use a fork to crimp the edges and finish sealing the empanadas.
• Brush the empanadas with egg wash and sprinkle with some sugar.
• Bake for 25 minutes, or until golden brown.