Spinach Empanada Recipe

Instructions

1. 1

   Make the Dough

   In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water until dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes.

2. 2

   Prepare the Filling

   In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant. Add spinach and cook until wilted. Stir in chopped artichokes, black pepper, and salt. Remove from heat and let cool. Mix in grated manchego cheese.

3. 3

   Make the Hot Tomato Crema

   In a blender, combine diced tomatoes, sour cream, cumin, and hot sauce. Blend until smooth. Season with salt to taste. Set aside.

4. 4

   Assemble the Empanadas

   Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface. Cut into circles, fill with spinach filling, and fold over to seal. Crimp edges with a fork.

5. 5

   Bake

   Place empanadas on a baking sheet. Bake for 25-30 minutes or until golden brown. Serve warm with hot tomato crema.