BLUE CHEESE
& CELERY

 PREPARATION TIME: 30 MINUTES

 COOKING TIME: 25 MINUTES

MAKES 20 EMPANADAS

DOUGH

1 quantity of classic dough

FILLING

olive oil

125 g (4½ oz/1 cup) celery, thinly sliced on the diagonal

salt, black pepper

500 g (1 lb 2 oz/4 cups) mozzarella cheese, grated

325 g (11½ oz) blue cheese, diced

10 pecans, roughly chopped

GLAZE

3 egg yolks, beaten

FILLING

Pour a little oil into a hot frying pan and sauté the celery over low heat for 4 minutes, or until soft. Season with salt and pepper. Cool slightly.

In a bowl, combine the mozzarella and blue cheese. Add the celery and work together with a fork to make a smooth mixture. Add the pecans and form small balls using a 60 ml (2 fl oz/¼ cup) ice-cream scoop or measuring cup.

ASSEMBLY

Preheat the oven to 190°C (375°F/Gas 5). Sprinkle a little flour on the work surface. Roll out the dough to a thickness of 3 mm (¹/₈ inch), and cut out circles with a 14 cm (5½ inch) cutter. Place a ball of cheese mixture on each round of dough. Lightly moisten the edge of the dough with a little water and fold over into a half-moon shape. Seal the edges and decorate them with an edging of your choice. Set aside in the refrigerator if not cooking immediately.

COOKING

Arrange the empanadas on a baking tray lined with baking paper. Brush with egg yolk and bake for 20 minutes, or until golden and cooked. Allow them to cool for a few minutes before serving.