Spinach Empanadas

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

To finish-

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!!

Here we are assembling the spinach empanadas!

Here we are assembling the spinach empanadas!

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