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1 can milk cream, small (150 grams), for the dough
4 tablespoons no sugar natural yogurt, (dessert type), for the dough
4 tablespoons Water, cold (if necessary), for the dough
1 cup cheese, for the filling
1 cup quince paste, cut into squares, for filling
1 egg, for the filling
1 tablespoon Water, for the filling
Preparation
For the dough: In a large bowl mix the flour with the salt. Add the melted butter and mix well with a fork. Add the milk cream and yoghurt and stir well until a dough forms. Add the tablespoons of water, one by one, mixing the dough with your hand until it is homogeneous and you can form a ball. You may use less water than suggested. On a clean surface covered with flour, spread the dough with a rolling pin until it is very thin.
Cut the dough into circles of about 7 centimeters and put the circles of dough on a plate. Cover with plastic paper and reserve. Preheats the oven to 180 ° C (350 ° F). To form the empanadas, spread the circles of dough and on each one put a slice (teaspoon) of cheese and a square of sandwich. Fold the dough over the filling forming a half moon and seal the edges of the dough with a fork.
Repeat this procedure until you finish putting together the empanaditas. Beat the egg with the water and with a kitchen brush spread the patties on top so that when they are baked they are golden brown.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
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