Instructions

• 1 - Prepare Dough:
  In a large bowl, mix flour and salt. Incorporate cold butter using fingers or a pastry cutter until crumbly. Gradually add warm water and knead until smooth dough forms. Cover and let rest.
• 2 - Cook Loroco Mixture:
  Heat oil in a pan over medium heat. Sauté onion and garlic until translucent. Add chopped loroco, pepper, and cook another 3-4 minutes. Remove from heat and let cool.
• 3 - Prepare Filling:
  Shred quesillo cheese and combine with the cooled loroco mixture. Mix well for consistency.
• 4 - Assemble Empanadas:
  Divide dough into equal balls, roll each into a flat circle. Place a spoonful of filling on one half, fold dough over, seal edges by crimping with fingers or a fork.
• 5 - Bake Empanadas:
  Preheat oven to 375°F (190°C). Place empanadas on a lined baking sheet. Brush with beaten egg if desired. Bake 15-20 minutes until golden and crisp.