Spinach and cheese empanadas

METHOD

1. Pre-heat oven to 180°C for fan forced or 200°C conventional.
2. For the béchamel sauce: Melt butter in a small saucepan over medium-high heat until foaming. Add flour and cook, stirring, for 1-2 minutes or until mixture bubbles and starts to come away from side of pan.
3. Pour half the milk in gradually, whisking constantly until mixture is smooth. Gradually add the remaining milk, whisking until smooth and combined.
4. Place saucepan over medium-high heat and bring to the boil, stirring constantly for 5 minutes or until sauce thickens and coats the back of the spoon. Remove from heat, taste and season. Allow to cool.
5. For the filling: Heat oil in a large frying pan over medium-high heat. Add spinach, cook for 3-5 minutes or until soft and wilted. Drain thoroughly in a colander, then squeeze all liquid out through a muslin cloth, and roughly chop. Season and set aside in a large bowl to cool.
6. Combine cheese, spring onions and spinach. Add the cooled béchamel sauce.
7. Using an 8cm cutter, cut 5 circles out of each sheet of pastry. Place a tablespoon of filling on each round. Lightly moisten the edge of the dough with a little water, and fold over into a half moon shape. Seal the edges and mark the dough in five places to make a striped decoration.
8. Line a baking tray with baking paper. Arrange the empanadas on tray. Brush with egg yolk and bake for 20 minutes or until golden. Allow to cool for a few minutes before serving.