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 onion, chopped
- 2 garlic cloves, minced
- 5 ounces fresh spinach, chopped
- 4 ounces feta cheese, crumbled
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and salt. Add the chilled butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
2. Gradually add the cold water, stirring until the dough comes together. Knead the dough on a floured surface until smooth, then wrap it in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F (190°C).
4. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
5. Add the chopped spinach and cook until wilted, about 3 minutes. Remove from heat and let cool.
6. On a floured surface, roll out the dough to 1/8-inch thickness. Cut out circles using a 4-inch cookie cutter or a glass.
7. Place a spoonful of the spinach mixture and a sprinkle of feta cheese in the center of each circle. Fold the dough over to create a half-moon shape and crimp the edges with a fork to seal.
8. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg.
9. 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: 180
Fat: 11g
Carbohydrates: 15g
Protein: 5g
Sodium: 200mg
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Salted butter can be used instead of unsalted butter.
- Frozen spinach can be used instead of fresh spinach.
- Goat cheese can be used instead of feta cheese.
Variations:
- Add diced cooked chicken or ground beef to the spinach mixture for a heartier filling.
- Use different types of cheese, such as cheddar or mozzarella.
- Add chopped sun-dried tomatoes or roasted red peppers to the spinach mixture for extra flavor.
Tips and tricks:
- Make sure the butter is cold when mixing it into the flour to ensure a flaky crust.
- Don't overfill the empanadas or they may burst open during baking.
- If the dough becomes too soft while rolling it out, refrigerate it for a few minutes before continuing.
Storage instructions:
Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat empanadas in a 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the empanadas on a platter and garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
Fresh herbs, such as parsley or cilantro.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Tomato and cucumber salad
- Roasted sweet potatoes
- Grilled zucchini
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too sticky, add a little more flour.
- If the empanadas burst open during baking, try sealing them with a little more egg wash 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 popular pastry in Latin American and Spanish cuisine. They are typically filled with meat, vegetables, or cheese and can be baked or fried.
Flavor profiles:
Savory, tangy, and slightly salty.
Serving suggestions:
Serve warm as an appetizer or main dish.
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Region: Spanish