Spinach Empanadas

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READY IN: 1hr 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Steam the spinach in a steamer until wilted, but not mushy--just a minute or two in the steamer.
  • Heat the olive oil in a saute pan; when it is moderately hot, quickly stir in garlic and tomatoes, stirring constantly, for a couple of minutes.
  • Remove pan from heat and let cool; mix in the cooked spinach, salt and pepper to taste.
  • Dough: sift the flour with the salt and baking powder; place half the flour mixture in a big mixing bowl; make a well in the center.
  • Place the butter, large, eggs, and water in the well.
  • Mix at low speed to form a paste.
  • Continue to mix in the remaining flour mixture until all is added; you may need to add water--slowly and in small quantities--until the dough reaches the right consistency.
  • The dough should be soft and pliable, like pie dough.
  • Place the dough in a bowl, cover with plastic wrap and refrigerate for 30 minutes.
  • Lightly flour a work surface; divide the dough into 4 pieces (keep the pieces you aren't using in the refrigerator until you need them).
  • Use a floured rolling pin to roll out the dough about 1/8 inch thick.
  • Use a large round cookie cutter or bowl (about 4 inches in diameter) to cut circles from the dough.
  • Use a slotted spoon (to allow any excess liquid to drain from the filling) and put some filling in the center of the circle and fold over to make a half circle; don't overfill.
  • Seal the edges of the dough with your fingers or with a fork to make a scalloped edge.
  • Get a large frying pan and add enough vegetable oil to cover the empanadas completely; heat the oil to the frying stage, about 350°.
  • Fry the empanadas in oil, turning occasionally until brown on all sides; drain on paper towels; serve hot.
  • **You may also bake these in the oven on a lightly greased baking sheet at 350° for approximately 15-20 minutes, or until golden brown.
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