Cheese Empanadas

Filling:
9 oz Monterey Jack cheese, cut in 1/2 inch cubes
3/4 cup finely chopped pepperoncini
3 hard-boiled eggs, chopped
1/2 cup chopped Spanish olives

Dough:
3 cups unbleached white flour
1 tsp salt
6 tbsp melted butter
1/2 cup yogurt
cold water
oil for frying

Mix together all the filling ingredients.

Sift the flour and salt. Add the melted butter, the yogurt, and enough water to make a firm dough. Knead the dough on a floured surface until smooth. Pinch off dough to make 6 balls. Roll each one into a 5-inch circle. Place about 1/2 cup of filling in the center of each circle, we the edges, fold the dough over into a half-circle, and crimp the edge with the tines of a fork. Store on a lightly floured tray.
 
Deep fry each pastry until golden in 2 to 3 inches of oil heated to 360 degrees. (or until a small pice of bread sizzles when dropped in the oil.) These pastries are at their best when fried, but they may also be brushed with oil and baked in a preheated 375 degree oven for about 20 to 30 minutes or until the crust is golden.

Serving Suggestion: Serve with Guacamole (p.76) and Refried Beans (p.208).

(New Recipes from Moosewood Restaurant, page 88)