Amada’s Empanada Recipe

In a large bowl, mix flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.

In a small bowl, beat the egg with water and vinegar. Add to the flour mixture and mix until dough forms.

Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

In a small saucepan, heat olive oil over medium heat. Add garlic, bay leaf, and peppercorns. Sauté for 1 minute.

Add vinegar, paprika, and salt. Bring to a simmer, then pour over chopped artichoke hearts in a bowl. Let marinate for 30 minutes, then drain before using.

In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant, about 30 seconds.

Add spinach and cook until wilted. Let cool slightly, then squeeze out excess moisture.

In a bowl, combine spinach, drained escabeche artichokes, Manchego cheese, salt, and pepper. Mix thoroughly.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Roll out dough to 1/8 inch thick. Cut into 4-5 inch circles.

Place 1-2 tablespoons of filling in the center of each circle. Fold over and crimp edges with a fork to seal.

Beat egg with 1 tablespoon of water and brush over empanadas.

Bake for 20-25 minutes or until golden brown. Let cool slightly before serving.