Spinach Empanadas Food

SPINACH AND ARTICHOKE FOOTBALL EMPANADAS

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Whisk together the cream cheese, sour cream and mayonnaise in a large bowl until well combined. Using a large spoon, stir in the garlic, cheeses, spinach and artichoke hearts. Season to taste and set aside.
• Place one empanada disc on a clean dry work surface, keeping the remaining dough covered with plastic wrap or a kitchen towel. Using a 4-inch football-shaped cookie cutter, punch out 2 footballs per dough disc. Set aside the excess dough; you will need this to create laces for the top of the football. Spread 1 1/2 to 2 heaping tablespoons cheese filling on one of the football cutouts, leaving a 1/4-inch border all the way around the edge. Place the other football cutout on top of the filling, stretching if necessary. Press down on the edges using a fork to fuse the 2 pieces together and make a decorative border around the empanadas.
• Use the excess dough to create 1 longer and 3 shorter strips. Put the longer strip running down the length of the football, then the 3 shorter strips across the longer one. Repeat with the remaining filling and dough discs. Place the finished footballs on the prepared baking sheet and brush with the egg wash. Bake until the empanadas are golden brown, 25 to 30 minutes.

ARGENTINEAN EMPANADAS

Steps:

• Sift the flour, mix the sifted flour and salt in a large bowl.
• Mix in the solid margarine or butter with your fingers, (best to cross cut with two knives). The flour should have an even, coarse texture, with the margarine lumps no larger than a pea.
• Beat together the water, eggs, and vinegar in a bowl. Slowly mix into the flour mixture, until you have the desired consistency (it should not be too sticky, but still malleable).
• Place the mixture on a floured surface. Knead with the heel of your hand to bring the dough together.
• Cover the dough and allow to sit in a cool place for at least an hour.
• Roll out the dough until it is about 1/8 of an inch (0.3 cm) thick. Cut into circles about 4-6 inches (10 - 15 cm) in diameter and lightly flour them.
• Heat some oil in a large saucepan. Mince the onions and garlic, and add to the pan. Cook until the onions become translucent.
• Add the ground meat. Break it up with with a spoon and cook, stirring until lightly browned. Drain off fat.
• Mix in the cumin, pepper flakes, and sugar. Adjust to taste.
• Chop the hard boiled eggs and halve the stuffed olives. Carefully mix into the meat mixture. Add salt and pepper to taste.
• Preheat the oven to 375ºF/200ºC.
• Stuff the empanada dough wrappers. Place 2-3 tablespoons of the filling in the center of each wrapper. Dampen the outer perimeter of the dough.
• Fold over, forming a semicircle. Pinch a corner of the dough, and then fold that section onto itself. Pinch and pull out another 1/2-inch (1.2 cm) section and fold over, so that it slightly overlaps the first piece. Repeat along the length of the folded side, until you create a braided or twisted seal.
• If desired, brush the tops of the empanadas with beaten egg yolk for a nice golden color.
• Place the folded empanadas on a greased cookie sheet. Bake 15-20 minutes, or until golden brown.

SPINACH EMPANADAS

Steps:

• 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.

SPINACH EMPANADAS

Steps:

• For pastry: In a large bowl, beat together cream cheese and butter until smooth.
• Gradually beat in flour and salt.
• The mixture will be very thick.
• Knead by hand.
• Cover with plastic wrap and chill for 3 hours.
• 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.
• Stir in the crumbled bacon, spinach, cottage cheese, pepper and nutmeg.
• Let filling cool.
• Preheat the oven to 450 degrees.
• On a lightly floured surface, roll out pastry until it is 1/8 inch thick.
• Using a 3 inch cutter, cut out as many pastry circles as possible.
• Place 1 tsp filling on one half of each pastry circle.
• Moisten the edges of the circle with beaten egg mixed with a little water (eggwash) and fold the other half over the filling.
• Place on an ungreased baking sheet and seal the edges of the pastry with a fork.
• Brush tops with the egg and prick a small vent in each.
• Bake for 10-12 minutes until golden brown.
• Serve warm with salsa for dipping.
• To freeze: After baking, allow to cool. Freeze on a baking sheet until firm, then transfer to a large freezer bag. Seal & label.
• To reheat: Reheat on a baking sheet at 450 degrees until just heated through. About 10 minutes.

CHEESY SPINACH AND BACON EMPANADAS

Steps:

• Prepare Empanada Dough as directed. Cook bacon in medium skillet on medium heat 3 min. Add onions and garlic; cook and stir 4 min. or until bacon is crisp. Drain; place in medium bowl. Add spinach, cheese, corn and crushed pepper; mix well.
• Heat oven to 400°F. Shape dough into 24 balls, using about 1 Tbsp. dough for each ball. Press each ball into 4-inch round. Spoon about 1 Tbsp. spinach mixture onto center of each round. Brush edges of dough evenly with half the egg; fold in half. Press tops lightly to remove air pockets. Press edges together to seal. Place on parchment-covered baking sheet; brush with remaining egg.
• Bake 15 min. or until golden brown. Cool slightly.

SPINACH AND POTATO INDIAN EMPANADAS

Steps:

• Saute onion with potato until tater is crisp tender. Add spinach, garlic and about 1/2 tsp each Rogan Josh and Vindaloo seasoning (you could use any Indian blend or curry). Cook until potato is done. Put on plate and allow to cool about 10 minutes.
• Heat oven to 400°F.
• Put about 2 T of spinach filling in each empanada skin, top with mozz if desired, and seal edges shut in a half moon -- crimp edges with tines of a fork. Brush tops with egg and bake in 400 F oven about 18 mins or until golden brown.
• These are delish cold too - a great thing to grab on the go! If your seasonings are a bit spicy, dip in yogurt or sour cream! Would make a good appetizer by using smaller empanada disks -- Enjoy!

SPINACH AND HOT DOGS EMPANADAS

Steps:

• Mix together the two flours, in the middle put the egg, salt, the tip of a teaspoon of sugar and the water.
• Mix everything together till you have a soft dough. Cover and refrigerate for at least 1 hour.
• Cook the spinach for about 10/15 minutes in a pan with some oil and let them cool off.
• Lightly flour a work surface and roll out the dough to 3 mm thick. Cut out 6-inch rounds.
• Brush the dough with some milk. Add some filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed.
• Cook them for 15 minutes at 375 degrees.