CHEESE EMPANADA

INGREDIENTS

15 medium size or 25 small empanada discs (use homemade empanada dough for baking)
3 cups shredded hard queso or Danbo Cheese
½ white onion, chopped finely
1 egg, white and yolk separated and lightly whisked

Mix the cheese and onion together.
To assemble the empanadas spoon the cheese and onion mixture on the center of the empanada discs.
Brush the edges of the empanada discs with the egg whites (this is will help them seal better and keep the filling from leaking while baking) .
Fold the empanada discs and seal the edges, use a fork to help seal the empanadas.
Lightly brush the top of the empanadas with the egg yolk, this will give a nice golden glow when they bake.
Chill the empanadas for at least 30 minutes, this will help them seal better and prevent leaks.
Pre-heat the oven to 400 F and bake for 20-25 minutes or until golden.
Serve immediately.