Empanadas de Roquefort, Apio y Nuez (Roquefort Cheese, Celery and Walnut Empanadas)

Step 1

In a medium skillet, melt the butter over medium heat. Add the celery, salt, and pepper, and cook the celery until it’s completely soft but not brown. Remove the celery from the heat and allow it to cool.

Step 2

In a medium bowl, add the mozzarella cheese, Roquefort cheese, walnuts, and celery. Mix thoroughly to combine.

Step 3

Preheat the oven to 425ºF.

Step 4

Place a heaping tablespoonful of the cheese mixture in the center of the empanada dough. Resist the urge to overfill the empanadas, as they will be difficult to work with and will likely explode in the oven if you do so. Dip your finger in the glass of water and lightly wet the edge of the dough. Bring the edges of the dough together and press firmly.

Step 5

There are several methods used to seal the empanadas (the repulgue). The simplest way involves pressing the tines of a fork around the edge of the empanada.

Step 6

Place the empanadas on a lightly greased cookie sheet, and brush them with egg yolk. Sprinkle them lightly with sugar, if desired. Poke holes in the top of the empanadas with a fork to vent the steam (cheese empanadas have a greater tendency to explode). Bake until golden brown, about 12-15 minutes.