Empañadas with L'Etivaz PDO

Make the shortcrust pastry: Dissolve a little salt in the water. Mix the cubed butter with the flour and add the water to form a ball of dough. Shrink and leave to rest in the fridge for around 1 hour.

Making the stuffing : Mix the rebibe and L'Etivaz PDO with the chopped garlic clove, cream, mountain herbs, egg and add white wine to taste... Be careful, the mixture must not be liquid.

Roll out the pastry to about 2mm then cut out 13cm diameter rounds using a cookie cutter.

Place 1 ball of cheese mass in the centre of the shortcrust pastry rounds and brush the ends of the pastry with egg. Fold the pastry in 2 to form a half-moon and brush with egg yolk.

Bake in the oven at 200° for around 10 minutes. Serve on a plate with a nice salad.