Goat Cheese and Pepper Empanadillas

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon kosher salt
• 1 stick (4 ounces) cold unsalted butter
• cut into small pieces
• 1/2 cup dry white wine
• 2 tablespoons sherry vinegar
• 1 large egg yolk mixed with 2 tablespoons water
• 5 ounces mild goat cheese
• crumbled
• 1/4 cup finely chopped jarred piquillo peppers
• or roasted red peppers mixed with a few dashes of Tabasco

Instructions

1. In a food processor, pulse the flour with the salt to combine.
2. Add the butter and pulse until the mixture resembles coarse meal.
3. Transfer the mixture to a large bowl and stir in the wine and vinegar just until a stiff dough forms.
4. Turn the dough out onto a lightly floured work surface and shape it into two 6-inch disks; do not overwork the dough.
5. Wrap the disks in plastic and refrigerate for at least 30 minutes or overnight.
6. Preheat the oven to 400.
7. Working with 1 disk at a time, roll out the dough a scant 1/8 inch thick.
8. Using a 3 1/2-inch biscuit cutter, stamp out 15 dough rounds from each disk.
9. Brush each round with egg wash and top with 1 slightly rounded teaspoon of goat cheese and about 1/4 teaspoon of piquillo pepper.
10. Fold the dough over the filling and crimp the edges with a fork to seal decoratively.
11. Brush the empanadillas lightly with egg wash and arrange on a baking sheet.
12. Bake for about 25 minutes, or until golden and slightly puffed.
13. Let cool slightly before serving.