Whether for a main luncheon entree, side dish, or snack, these empanadas are sure to be a hit!
Makes 20 medium empanadas.
- 12 oz frozen chopped spinach
- 1/4 c water
- 1/2 tsp tarragon
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp sea salt
- 2 Tbsp butter
- 1 Tbsp all purpose flour
- pinch salt
- pinch pepper
- 1/2 c evaporated milk
- 1/3 c grated Romano cheese
- 2 c all purpose flour
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/2 c vegetable shortening
- 1/3 c ice water
- 1/4 c cold milk
- In a large skillet over medium heat, place the spinach and water. Add tarragon, onion powder, garlic powder and salt.
- Cook until the spinach is broken up and thawed, then simmer 2 minutes, or until most of the moisture is absorbed. Remove from heat and set aside.
- In a small saucepan over medium low, melt the butter. Add flour, salt, pepper; stir until smooth and bubbly.
- Whisk in the milk. Continue whisking until thick and smooth. Remove from heat and stir in cheese.
- Stir the sauce into the spinach mixture until well-combined. Set aside.
Dough, Assembly and Baking:
- In a medium bowl, whisk together the flour, baking powder and salt.
- Cut in the shortening with a pastry cutter or fork until distributed throughout.
- Blend the ice water and milk together. Gradually add the cold liquid to the flour mixture, bringing it together into a ball.
- Break the pastry into 20 even-sized dough balls.
- Preheat oven to 375 degrees F and line a large baking sheet(s) with parchment paper.
- On a clean, unfloured surface, roll one dough ball into a 5-6" disc.
- Place a rounded tablespoon of the spinach mixture in the center. Fold in half. Crimp or fold the edges together. Press the tines of a fork along the fold to secure it.
- Place the empanada on the prepared baking sheet(s). Repeat until all 20 empanadas are formed.
- Bake 20 minutes. Serve hot or warm.