Spinach Empanadas

Total Time: 1 hr 50 mins Preparation Time: 1 hr 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3 cups fresh spinach, chopped
• 1/3 cup olive oil
• 4 garlic cloves, finely chopped
• 1 1/2 cups roma tomatoes, seeded, peeled, and chopped
• 4 hard-boiled eggs, chopped
• 1 tablespoon fresh lemon juice
• salt
• pepper
• 2 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 2 tablespoons butter
• 4 tablespoons lard (or vegetable shortening)
• 1 whole egg
• 1 egg yolk
• 1/2 cup cold water (more or less)

Recipe

• 1 steam the spinach in a steamer until wilted, but not mushy--just a minute or two in the steamer.
• 2 heat the olive oil in a saute pan; when it is moderately hot, quickly stir in garlic and tomatoes, stirring constantly, for a couple of minutes.
• 3 remove pan from heat and let cool; mix in the cooked spinach, salt and pepper to taste.
• 4 dough: sift the flour with the salt and baking powder; place half the flour mixture in a big mixing bowl; make a well in the center.
• 5 place the butter, large, eggs, and water in the well.
• 6 mix at low speed to form a paste.
• 7 continue to mix in the remaining flour mixture until all is added; you may need to add water--slowly and in small quantities--until the dough reaches the right consistency.
• 8 the dough should be soft and pliable, like pie dough.
• 9 place the dough in a bowl, cover with plastic wrap and refrigerate for 30 minutes.
• 10 lightly flour a work surface; divide the dough into 4 pieces (keep the pieces you aren't using in the refrigerator until you need them).
• 11 use a floured rolling pin to roll out the dough about 1/8 inch thick.
• 12 use a large round cookie cutter or bowl (about 4 inches in diameter) to cut circles from the dough.
• 13 use a slotted spoon (to allow any excess liquid to drain from the filling) and put some filling in the center of the circle and fold over to make a half circle; don't overfill.
• 14 seal the edges of the dough with your fingers or with a fork to make a scalloped edge.
• 15 get a large frying pan and add enough vegetable oil to cover the empanadas completely; heat the oil to the frying stage, about 350°.
• 16 fry the empanadas in oil, turning occasionally until brown on all sides; drain on paper towels; serve hot.
• 17 **you may also bake these in the oven on a lightly greased baking sheet at 350° for approximately 15-20 minutes, or until golden brown.