Spinach And Manchego Empanadas
Empanadas are a popular dish in Castilian-Manchego cuisine, and this recipe for Spinach and Manchego Empanadas is a delicious and savory option for any occasion.
Ingredients
- 2 cups fresh spinach, chopped
- 1 cup Manchego cheese, grated
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 sheets of store-bought puff pastry
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
- Add the chopped spinach to the skillet and cook until wilted. Season with paprika, salt, and pepper.
- Remove the skillet from the heat and let the spinach mixture cool.
- Roll out the puff pastry sheets and cut them into circles using a round cutter.
- Place a spoonful of the spinach mixture and a sprinkle of Manchego cheese onto each pastry circle.
- Fold the pastry over the filling to create a half-moon shape, then crimp the edges with a fork to seal.
- Place the empanadas on a baking sheet lined with parchment paper and brush the tops with a beaten egg for a golden finish.
- Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.
- Remove from the oven and let cool slightly before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 25 minutes
- Total time:
- 55 minutes
- Cooking method
- Baking
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 20g
- Protein
- 10g
- Fat
- 15g
Supplies
Baking sheet Parchment paper Round cutter Fork
Tools
Oven Skillet Brush for egg wash
Serving suggestions
Serve the Spinach and Manchego Empanadas with a side of chimichurri sauce for a burst of flavor.
Tips & tricks
For a time-saving option, you can use frozen spinach instead of fresh, just be sure to thaw and drain it before cooking.
Cost
$15