Pesto Empanadas

Cheesy, spicy, delicious. A perfect breakfast.  The recipe I found was with minced meat, but white cheese filling was my choice. Basil-cheese combination....perfect.


Ingredients:

• 6 cups flour
• 2 teaspoons salt
• 3/4 cup oil
• 1 cup milk

For the filling:

• 2 cups white cheese
• 3 eggs
• 3 teaspoons pesto
• some more basil

Combine flour, salt, oil and milk using a mixer with a dough hook. Continue to knead by hand until a smooth, elastic dough forms. Put the dough to rest in the fridge for 30 minutes.

For the filling, combine the cheese with 3 beaten eggs. Add the pesto and some more basil. Mix it well.

Preheat the oven to 180 C/ 350 F. Lightly flour working surface. Roll dough into a thin layer with a rolling pin. Using a dough cutter (I used a large cup), cut out rounds.

Whisk one egg. Divide the filling evenly among rounds, spreading it over half of each and leaving a border. Brush border with the egg and fold the top part to enclose the filling. Tightly seal edges with a fork or with hands. Brush them with the remaining egg.

Transfer to preheated oven and bake for 25 minutes.