SOBRASADA AND MAHÓN CHEESE FROM MENORCA “EMPANADA” Ingredients:

* For the pastry: - 220 grs. of flour - 15 grs. of baker’s yeast - 50 ml. of Extra Virgin Olive Oil Olmeda Orígenes - 50 ml. of warm water - Salt to taste - 1 beaten egg yolk * For the filling: - 100 grs of Sobrasada Olmeda Orígenes - 100 grs of Mahón cheese Olmeda Orígenes Directions:

1. To begin we will prepare our empanada dough. Mix 200 grs of flour with a pinch of salt. Incorporate the yeast diluted in 50 ml of warm water. Add 50 ml of Extra Virgin Olive Oil and knead all the mix. We give a ball shape and let rest in a bowl covered with a cloth until the pastry doubled its volume. 2. While the dough is fermented, we soften the Sobrasada and mix it with the Mahon Cheese cut into small cubes. 3. Preheat oven to 180º. We stretch the dough on the floured table's surface (20 grs) and cut two bands. Put a first band on the baking paper and then on the baking tray 4. Extend the filling over this half of dough and cover with the second band, sealing the edges. 5. Paint the surface with beaten egg yolk and bake for 25 minutes. Now it will be ready to be served our delicious “empanada” to the table.