For the pastry dough-
- 2 cups flour
- 9 tbs unsalted butter, cut into little pieces
- 1/2 tsp salt
- 1 egg, (in addition to 1 yolk beaten, for brushing on dough)
For the filling-
- 2 tbs olive oil
- 1 red onion, chopped up into little pieces
- 1 tbs finely diced garlic
- 1 can tomatoes
- 8 oz spinach, stemmed and chopped
- 1 hard-boiled egg, peeled and chopped
- 1/2 tsp fresh nutmeg
- salt and pepper to taste
To make the dough-
In a food processor, combine flour, butter, and salt until it forms a coarse meal. Keep the motor running and add the egg. Pulse to blend, adding water until it forms a crumbly dough. Transfer to floured surface and form into ball. Wrap in plastic and refrigerate for at least 30 minutes.
To make the filling-
In a pan, heat the olive oil over medium heat. Cook onion and garlic until slightly browned. Add tomatoes and cook until softened (5 minutes-ish). Remove from heat and stir in egg, nutmeg and salt/pepper. Let cool
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Divide the dough in half and roll one piece out until it is approximately 1/8 inch thick. Use a 4-inch round cutter (or a mason jar cap like we did if you don’t have one!) to cut out 9 rounds. Fill with the filling, and fold over half the dough, pressing the edges together with a fork. If it leaks a little, just put less stuffing into the future ones! When you’re done with that, brush the empanadas with the beaten egg yolk to give them a golden crust. Bake for about 25 minutes.
These are delicious plain or with a nice, store-bought salsa. Enjoy!!