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Spinach Empanadas
Recipe By : BH&G (1993)
Serving Size : 60 Preparation Time :0:00
Categories : Entertain
Amount Measure Ingredient -- Preparation Method
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PASTRY dough
16 ounces cream cheese -- softened
3/4 cup butter -- softened
2 1/2 cups all-purpose flour -- sifted to lighten
1/2 teaspoon salt
FILLING
1/4 cup finely chopped onion
3 cloves garlic -- minced
4 bacon slices, cooked -- crumbled
1 tablespoon bacon drippings
20 ounces frozen chopped spinach -- thawed and drained
8 ounces cottage cheese
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 large egg -- beaten
or use pasteurized egg white
STEP 1 - Make the pastry.
In a large mixing bowl, beat together the cheese and the butter with a mixer
(see TIPS). By hand, gradually beat in the flour and salt. Knead the dough
lightly. Cover the dough with plastic wrap and refrigerate for 3 hours.
STEP 2 - Make filling.
In a medium skillet, cook onion and garlic in reserved bacon drippings for 3
to 4 minutes or until the onion is tender but not brown. Chop the spinach,
if necessary. Stir in the crumbled bacon, the spinach, cottage cheese,
pepper and nutmeg. Let the mixture cool.
Step 3 - Shape and fill.
On a lightly floured surface, roll out the pastry until it is 1/8 inch
thick. Using a 3-inch biscuit cutter or bowl, cut out as many pastry
circles as possible. Plase 1 teaspoon (measure) of the filling on one half
of each pastry circle (near but off-center). Moisten the edge of the circle
with the egg and fold the other half of the circle over the filling. (see TIPS)
Step 4 - Preheat and Bake
Set oven temperature to 450 degrees F. Place the pastries on ungreased
(teflon) baking sheets. Gently seal the edges of the pastries with the tines
of a fork (pie crust style). Brush the empanadas with the egg. Use the
tines of a fork to prick a vent (4 holes are enough) in each top center.
Bake for 10 to 12 minutes or until the pastry is golden. Makes 60.
Let cool on a rack. Pack in layers between waxed paper. Use butcher paper
or heavy foil to create packets. Freeze.
No info regarding freezer. One month is safe.
TIPS: Because the mixture of cream cheese and butter is a heavy one, we at
BH&G recommend using a stand mixer. Let spinach thaw in sieve while dough
chills. Keep in mind that the top pastry will shrink a little more than the
bottom on when folding.
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NOTES : "Anne Mitchell of NC is proud of her Spinach Empanadas. Make and
freeze a batch or two ahead of time for special occasions."
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