Spinach and mushroom empanadas

Recipe from: 11/6/2003 12:00:00 AM

Ingredients 12
Servings 2
Minutes 25 minutes


Serving Change
  • 450
    cream cheese
  • 170
    butter, softened
  • 750
    cake flour
  • 5
  • 125
    bacon, finely chopped
  • 1
    onion, finely sliced
  • 100
    mushrooms, chopped
  • 2
    garlic cloves, crushed
  • 280
    cooked spinach
  • 250
    cottage cheese
  • salt, pepper and nutmeg
  • 1
    egg, whisked


25 minutes
Cream together the cream cheese and butter.
Beat in the cake flour and salt.
Lightly knead the dough on a floured surface for a few seconds, cover with clingfilm and chill for 30 minutes.
Meanwhile, fry the bacon and onion until the onion is soft.
Add the mushrooms and garlic cloves and fry until done and all the moisture has evaporated.
Add the cooked spinach and cottage cheese, remove from the heat and stir. Season with salt, pepper and nutmeg and set aside.
Roll out the dough to a thickness of 3 mm and cut out 7.5 cm circles.
Spoon a little of the filling on one half of each dough circle, fold the other half over the filling and crimp the edges with a fork.
Brush with whisked egg and bake at 200 °C for 25 minutes until done and golden brown.
The unbaked empanadas freeze well. Bake straight from the freezer for 15 to 20 minutes.

Read more on: bake  |  sauté


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2016-10-21 11:21

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