Empanaditas
Qty Measure Ingredient
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Pastry
4 1/2 Cups all purpose flour
1 Tablespoon baking soda
1 teaspoon salt
1 Cup vegetable shortening, melted
1 Cup warm milk
1 Large egg, beaten
1 Large egg yolk, beaten
Filling:
2 Cups Spinach, blanched
1 Cup goat cheese
1/4 Cup toasted pine nuts
Salt and pepper to taste
1 Tablespoon lemon juice
1 Each egg beaten with water (egg wash)
Instructions: In a food processor, place all the ingredients for the filling, set aside.
Combine, the flour, baking powder, and salt in a bowl. Add the shortening, milk, and eggs. Stir with a fork until dough forms a ball. Divide dough in to 40 pieces and roll into balls. Roll each ball into a floured surface to a 5-inch circle.
Preheat the oven at 400 degrees.
To Assemble:
Place 1 tablespoon of the filling in the center of each circle, wet edges with water and fold in half. Seal the edges by pinching it together with a fork.
Place the empanadas in a baking tray
Paint the empanadas with the egg wash and bake until golden brown.
Serve hot
Recommended wine pairing:
Lorena Garcia Pinot Noir
Serves: 40
Prep Time: 45 min
Cook Time: 35 min