Lorena Garcia

Empanaditas

Ingredients:

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

1 Tablespoon Lemon juice

1 Each Egg beaten with water (egg wash)

Salt and pepper to taste

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

Yields: 40 servings

Prep Time: 45 min

Cook Time: 35 min