Spinach Empanadas
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Spinach Empanadas
  Spinach    Vegetables    Latin  
Last updated 6/12/2012 1:24:30 AM. Recipe ID 58067. Report a problem with this recipe.
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      Title: Spinach empanadas
 Categories: Pies, Vegetables
      Yield: 60 Servings
     16 oz Cream cheese, softened
    3/4 c  Butter, softened
  2 1/2 c  Flour
    1/2 ts Salt

    1/4 c  Onion, finely chopped
      3    Garlic clove; minced
      4 sl Bacon, cooked and crumbled
      1 tb Bacon drippings
     10 oz Spinach, frozen; thawed
           -and drained
      1 c  Cottage cheese
    1/4 ts Pepper
    1/8 ts Nutmeg, ground
      1    Egg, beaten
  In a large mixing bowl, beat the cream cheese and butter till smooth.
  (Use a stand mixer, since the mixture is heavy.) Gradually add in the
  flour and salt. Lightly knead the dough by hand. Cover with plastic
  wrap and refrigerate for 3 hours.
  In a medium skillet, cook the onion and garlic in the bacon drippings
  until the onion is tender but not brown. Mix in the bacon, spinach,
  cottage cheese, pepper, and nutmeg; let the mixture cool.
  Preheat the oven to 450 F. Roll out the pastry on a floured surface
  to a thickness of 1/8 inch. Cut 3-inch circles in the pastry, place 1
  teaspoon of the filling in each circle, just to one side of the
  center. Moisten the edge of the circle with the egg, fold the dough
  in half over the filling to make a semicircular empanada. Seal the
  edges with fork tines, and poke the top of each pastry with a fork to
  make a vent. Put the empanadas on an ungreased cookie sheet, brush
  their tops with egg, and bake for 10 to 12 minutes or until golden.
  Makes 60 empanadas.

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Recipe ID 58067 (Apr 03, 2005)

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