Set aside. Roll each piece into a 6 to 8-inch diameter circle. 1 box refrigerated pie crust, makes two pies 2 Tbsp unsalted butter 1/4 cup onion, diced 4 cups fresh spinach … Make small empanadas for appetizers, or make larger ones for lunches on the go. You can use any kind of cheese in the sauce, but the combination of cheddar, Parmesan, and mozzarella works well. Heat 1 teaspoon of the reserved bacon drippings in a medium nonstick skillet and, when hot, add the spinach. You should be able to get 10 to 12 rounds. Prep time does not include time for dough to chill. 5.7 g Turn the dough out onto a slightly floured surface and knead lightly. To freeze: After baking, allow to cool. Taste and adjust seasoning, if necessary. On a lightly floured surface, roll out pastry until it is 1/8 inch thick. Cover with plastic wrap and chill for 3 hours. Brush tops with the egg and prick a small vent in each. Reduce the mixer speed to low, add the flour, little by little, and the salt, and process until just combined. Gather the scraps of dough together and knead lightly to reform the dough into a disk. Transfer the spinach to a colander to drain. Ingredients. These take a little time to make but they are SOO delicious! Using a 3 inch cutter, cut out as many pastry circles as possible. For filling: In a medium skillet, cook the onion and garlic in the reserved bacon drippings for 3-4 minutes until onion is tender but not brown. Preheat oven to 450 F. On a lightly floured surface, roll out pastry til 1/8 inch thick. They freeze very well and can be made ahead and reheated. Pinch the edges of the dough together firmly to seal them, then crimp the edges decoratively. These Spinach and Cheese Empanadas are an easy dinner or appetizer recipe, and best served with fresh Chimichurri sauce! dough for each ball. Press each … To make filling. baking powder 1 tsp. Serve either warm or at room temperature. nutmeg. Bake for 10-12 minutes until golden brown. I don't remember where I got this recipe but it is definitely requested a lot! About 10 minutes. 1 %, , cooked and crumbled (reserve 1 T drippings). On a lightly floured surface, roll out pastry until it is 1/8 inch thick. Form the dough into a disk, cover with plastic wrap and refrigerate for at least 3 hours and up to overnight. Using a small bowl or saucer as a guide, cut the dough into as many 5-inch circles as possible. Add about 1/4 cup of filling to the center of the dough circles, and fold the dough over the filling to make a half-circle. These delicious empanadas are filled with sautéed garlic spinach and a creamy cheese sauce. Stir in the crumbled bacon, spinach, cottage cheese, pepper and nutmeg. Crimp the edges using the tines of a fork and transfer to the prepared baking sheet. Divide mixture into 12 balls. Let filling cool. Shape dough into 24 balls, using about 1 Tbsp. For filling: In a medium skillet, cook the onion and garlic in the reserved bacon drippings for 3-4 minutes until onion is tender but not brown. Using a 3 inch biscuit cutter, cut out as many circles as possible. Heat oven to 400°F. Let cool. Transfer to a mixing bowl and allow to cool thoroughly. Divide empanada dough into 8 equal pieces. Preheat the oven to 450 degrees. Turn the dough out onto a slightly floured surface and knead lightly. EMPANADAS-FILLING-SPINACH : 1 c. cooked chopped spinach 1 c. Cheddar, shredded 8 strips bacon, fried and crumbled 1/4 tsp. DOUGH: 2 c. flour 2 tsp. 1 (8-ounce) package cream cheese, room temperature, 5 slices bacon, cooked until crisp, drained and crumbled (drippings reserved), 1 1/2 pounds fresh spinach leaves, washed, 1 cup cottage cheese, farmer's cheese, or ricotta cheese, Sign up for the Recipe of the Day Newsletter Privacy Policy. https://myrecipeconfessions.com/entree/argentine-spinach-empanadas All rights reserved. In the bowl of a standing electric mixer using the paddle attachment, beat the cream cheese and butter on high speed until very smooth, pausing to scrape down the sides of the bowl, as necessary. salt 1/2 c. shortening 1/3 c. ice water Filling Oil for frying. Freeze on a baking sheet until firm, then transfer to a large freezer bag. Preheat the oven to 450 degrees F and lightly grease a baking sheet. Brush the tops of each empanada with some of the beaten egg and bake uncovered until golden, 12 to 15 minutes.
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