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| 8 x ca. 30 g | flour |
| 4 x ca. 30 g | butter unsalted |
| 2 x ca. 30 g | Ice-cold water |
| 8 x ca. 30 g | ricotta cheese |
| 2 x ca. 30 g | Cheddar diced |
| 4 x ca. 30 g | Mozzarella diced |
| 4 x ca. 30 g | Mushrooms chopped |
| 2 x ca. 30 g | Onion chopped |
| 2 x ca. 30 g | celery chopped |
| 2 x ca. 30 g | Peppers chopped |
| 2 x ca. 30 g | Carrots shredded |
| 2 x ca. 30 g | pecans chopped |
| 2 Esslöffel | Cilantro chopped |
| 2 Esslöffel | parsley chopped |
| 2 | eggs whole |
| | salt |
| | pepper |
| 4 x ca. 30 g | Black olives; chopped, optional |
| 8 x ca. 30 g | yogurt plain |
| 3 Esslöffel | Cilantro chopped |
| 3 Esslöffel | parsley chopped |
| 1 Teelöffel | Garlic chopped |
| | I small cucumber; peeled, seeded and |
| | Shredded |
| 2 | Limes; Juice of |
| | salt |
| | pepper |
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In mixing bowl combine butter and flour until it looks like sand. Add water and shape into a ball. Roll on a well-floured surface (1/8" thick) and cut into desired shape.
Stuff with cheese-vegetable mixture and bake at 375 degrees until golden brown. (10-15 min.)
Cheese-Vegetable Filling:
Mix all ingredients together and place in pie tin lined with dough and cover with additional dough or, for empanadas, stuff into shaped pie dough. Finish in oven.
Yogurt sauce for empanadas: Mix all ingredients together and serve with empanadas.
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