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04/08/2011 National Empanada Day Spinach Empanadas

Source of Recipe

Recipe Key


Recipe Introduction

An empanada is a delicious Spanish and Portuguese type of stuffed bread, also known as "delicioco." This diverse bread can be served hot or cold and as the main course or a side dish. Empanadas are made by folding dough around a premade stuffing of chicken, cod, or pork loin. Tomatoes, garlic, and onion sauce are also commonly inside the pastry. Though this delectable dish originated in Europe, immigrants brought the recipe to various countries around the world where it was adopted and slightly altered to fit the tastes of that particular country. In Argentina, empanadas are sometimes made with a fruit filling and served as dessert. In Jamaica, empanadas are referred to as "Jamaican patties" and are made with crispy pastry dough. Empanadas began being served at the Taco Bell fast food chain in the United States to fit the American lifestyle. They are also commonly made in the Southwest parts of the United States. To celebrate National Empanada Day, try making your own empanadas to enjoy!

List of Ingredients

HOME COOKIN’ 04/08/2011 National Empanada Day Spinach Empanadas



Spinach Empanadas


16 Ounces Cream Cheese softened

1 Cup Cottage Cheese

3 Cloves Of Garlic minced

3/4 Cup Butter softened

2 1/2 Cups Flour

1 Egg beaten

1/4 Teaspoon Pepper Freshly Ground

1 Tablespoon Bacon drippings

1/4 Cup Onion finely chopped

1/2 Teaspoon Salt coarse

1/8 Teaspoon Nutmeg ground

4 Slices Bacon cooked and crumbled
10 Ounces Spinach frozen thawed and drained


Recipe



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.