Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup cold water
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1/2 cup Queso de Gamonedo cheese, crumbled
- 1/4 teaspoon black pepper
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Empanada mold or cookie cutter
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour and salt. Add the chilled butter and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
2. Add the cold water and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent.
4. Add the chopped spinach and cook until wilted. Remove from heat and let cool.
5. Preheat the oven to 375°F (190°C).
6. Roll out the chilled dough on a floured surface to about 1/8 inch thickness. Use an empanada mold or cookie cutter to cut out circles.
7. Spoon a small amount of the spinach mixture onto one half of each circle. Top with crumbled Queso de Gamonedo cheese and black pepper.
8. Brush the edges of the circles with the beaten egg and fold the other half of the circle over the filling. Use a fork to crimp the edges closed.
9. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the remaining beaten egg.
10. Bake for 20-25 minutes, or until golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 empanadas
Nutritional information:
Calories: 185
Fat: 12g
Carbohydrates: 15g
Protein: 5g
Sodium: 150mg
Sugar: 0g
Substitutions for ingredients:
- Queso de Gamonedo cheese can be substituted with any other crumbly cheese, such as feta or goat cheese.
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
Variations:
- Add cooked and crumbled bacon to the spinach mixture for a smoky flavor.
- Substitute the spinach with kale or Swiss chard for a different flavor profile.
- Add diced roasted red peppers or sun-dried tomatoes for a pop of color and flavor.
Tips and tricks:
- Make sure the butter is chilled and cubed before adding it to the flour mixture.
- Don't overfill the empanadas, or they may burst open during baking.
- If you don't have an empanada mold, use a round cookie cutter and fold the circles in half to make a half-moon shape.
Storage instructions:
Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, preheat the oven to 350°F (175°C) and bake the empanadas for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the empanadas on a platter with a side of salsa or guacamole for dipping.
Garnishes:
Garnish with chopped fresh cilantro or parsley for a pop of color.
Pairings:
Pair with a crisp salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Cilantro lime rice
- Roasted sweet potatoes
- Grilled corn on the cob
Troubleshooting advice:
- If the dough is too dry, add a little more water, 1 tablespoon at a time.
- If the empanadas burst open during baking, try using less filling or crimping the edges more tightly.
Food safety advice:
Make sure to cook the empanadas to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
Food history:
Empanadas are a traditional Latin American pastry that can be filled with a variety of ingredients, including meat, cheese, and vegetables.
Flavor profiles:
The Queso de Gamonedo cheese adds a rich and tangy flavor to the empanadas, while the spinach adds a fresh and earthy taste.
Serving suggestions:
Serve the empanadas as an appetizer or main dish for a flavorful and satisfying meal.
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Region: Spanish