Empanada De Chispa Recipe
Make Empanada De Chispa Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Egg Wash
Method
Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Add the unsalted butter and mix until the mixture resembles coarse crumbs. Stir in the egg yolks and water until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth. Wrap in plastic and refrigerate for at least 30 minutes.
Filling Preparation
- 2
Prepare the Filling
In a medium bowl, combine the shredded cheese, cooked spinach, crumbled feta, minced garlic, black pepper, and red pepper flakes. Mix well until all ingredients are evenly distributed.
Assembly
- 3
Assemble the Empanadas
Preheat the oven to 375°F (190°C). On a floured surface, roll out the dough to about 1/8 inch thick. Cut circles using a large cookie cutter or a glass (about 4-5 inches in diameter). Place about 2 tablespoons of filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
Egg Wash
- 4
Apply the Egg Wash
In a small bowl, whisk together the egg and water. Brush the egg wash over the top of each empanada to give it a golden color when baked.
Baking
- 5
Bake the Empanadas
Place the assembled empanadas on a baking sheet lined with parchment paper. Bake in the preheated oven for about 25-30 minutes, or until golden brown. Remove from the oven and let them cool slightly before serving.
