Spinach Empanadas

* Exported from MasterCook *

Spinach Empanadas

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Spanish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***PASTRY***
16 ounces cream cheese -- softened
3/4 cup butter -- softened
2 1/2 cups all-purpose flour
1/2 teaspoon salt
***FILLING***
1/4 cup onion -- finely chopped
3 cloves garlic -- minced
4 slices bacon -- cooked and crumbled
1 tablespoon bacon drippings
1 10 ounce pac frozen spinach -- thawed and drained
1 cup cottage cheese
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 egg -- beaten

In a large mixing bowl, beat the cream cheese and butter till smooth. (Use a st
and mixer, since the mixture is heavy.) Gradually add in the flour and salt. Li
ghtly knead the dough by hand. Cover with plastic wrap and refrigerate for 3 ho
urs.

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, pepp
er, and nutmeg; let the mixture cool.

Preheat the oven to 450 F. Roll out the pastry on a floured surface to a thickn
ess of 1/8 inch. Cut 3-inch circles in the pastry, place 1 teaspoon of the fill
ing in each circle, just to one side of the center. Moisten the edge of the cir
cle with the egg, fold the dough in half over the filling to make a semicircula
r empanada. Seal the edges with fork tines, and poke the top of each pastry wit
h 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.

From the Recipe Files of RecipeLu


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