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Ingredients
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Dough
Filling
Method
Dough Preparation
- 1
Make the Dough
In a mixing bowl, combine the all-purpose flour and salt. Add the unsalted butter and mix until the mixture resembles coarse crumbs.
- 2
Add Water
Gradually add water to the flour mixture, mixing until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth.
- 3
Rest the Dough
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Filling Preparation
- 4
Sauté the Leeks
In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and sauté until they are soft and translucent, about 5 minutes.
- 5
- 6
Combine Filling Ingredients
Remove the skillet from the heat and let it cool slightly. In a bowl, mix the sautéed leeks and spinach with the cream cheese and shredded cheese until well combined.
Empanada Assembly
- 7
Roll Out the Dough
On a floured surface, roll out the rested dough to about 1/8 inch thickness. Cut into circles using a round cutter or a glass.
- 8
Fill the Empanadas
Place a generous spoonful of the filling in the center of each dough circle. Be careful not to overfill.
- 9
Seal the Empanadas
Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, and crimp with a fork if desired.
- 10
Prepare for Baking
Beat the egg in a small bowl and brush the egg wash over the tops of the empanadas.
Baking
- 11
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 12
Bake the Empanadas
Place the empanadas on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
- 13
Cool and Serve
Remove from the oven and let cool slightly before serving. Enjoy your spinach empanadas!
