Appetizer > Latin American > Spanish

Queso Castellano and Spinach Empanadas Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1/4 cup cold water
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 3 cups fresh spinach, chopped
- 1/2 cup Queso Castellano cheese, grated
- Salt and pepper to taste
- 1 egg, beaten

Special equipment needed:
- Rolling pin
- Pastry cutter
- Baking sheet
- Parchment paper

Step-by-step instructions:

1. In a large mixing bowl, combine the flour and salt. Add the butter and mix until the mixture resembles coarse crumbs.
2. Gradually add the cold water and mix until the dough comes together.
3. Form the dough into a ball and wrap it in plastic wrap. Refrigerate for at least 30 minutes.
4. Preheat the oven to 375°F.
5. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened.
6. Add the spinach and cook until wilted. Remove from heat and let cool.
7. Roll out the dough on a floured surface to 1/4 inch thickness. Use a pastry cutter to cut out circles.
8. Place a spoonful of the spinach mixture and a sprinkle of Queso Castellano cheese on one half of each circle.
9. Fold the other half of the circle over the filling and press the edges together to seal.
10. Place the empanadas on a baking sheet lined with parchment paper.
11. Brush the empanadas with the beaten egg.
12. Bake for 20-25 minutes or until golden brown.


Time:
Preparation time: 45 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
Makes 12 empanadas

Nutritional information:
Calories per serving: 180
Fat: 11g
Carbohydrates: 16g
Protein: 4g

Substitutions for ingredients:
- Queso Castellano cheese can be substituted with any other type of cheese.
- Fresh spinach can be substituted with frozen spinach.

Variations:
- Add cooked chicken or ground beef to the filling.
- Add diced tomatoes or bell peppers to the filling.

Tips and tricks:
- Make sure the butter is chilled before mixing it with the flour to achieve a flaky crust.
- Don't overfill the empanadas to prevent them from bursting open.
- Use a fork to crimp the edges of the empanadas for a decorative touch.

Storage instructions:
Store the empanadas in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the empanadas in the oven at 350°F for 10-15 minutes.

Presentation ideas:
Arrange the empanadas on a platter and garnish with fresh herbs.

Garnishes:
Fresh herbs such as parsley or cilantro.

Pairings:
Serve with a side salad or rice.

Suggested side dishes:
- Mixed green salad with a vinaigrette dressing.
- Spanish rice.

Troubleshooting advice:
- If the dough is too dry, add more water.
- If the empanadas burst open during baking, reduce the amount of filling.

Food safety advice:
Make sure the empanadas are cooked to an internal temperature of 165°F to prevent foodborne illness.

Food history:
Empanadas originated in Spain and are now popular in many Latin American countries.

Flavor profiles:
The Queso Castellano cheese adds a nutty and slightly sweet flavor to the empanadas, while the spinach adds a fresh and earthy taste.

Serving suggestions:
Serve the empanadas as an appetizer or as a main dish with a side salad or rice.

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Region: Spanish

Taste: Savory, Cheesy, Herby, Flaky, Buttery