Spinach And Potato Indian Empanadas Recipes

SPINACH AND CHEESE EMPANADAS

Steps:

• In the bowl of a standing electric mixer using the paddle attachment, beat the cream cheese and butter on high speed until very smooth, pausing to scrape down the sides of the bowl, as necessary. Reduce the mixer speed to low, add the flour, little by little, and the salt, and process until just combined. Turn the dough out onto a slightly floured surface and knead lightly. Form the dough into a disk, cover with plastic wrap and refrigerate for at least 3 hours and up to overnight.
• Heat 1 teaspoon of the reserved bacon drippings in a medium nonstick skillet and, when hot, add the spinach. Cook, stirring frequently, until the spinach is wilted and has released its liquid, 2 to 3 minutes. Transfer the spinach to a colander to drain. When the spinach has cooled enough to handle, squeeze to release any excess water, then transfer to a cutting board and finely chop. Set aside.
• Add 2 more teaspoons of the bacon drippings to the same skillet, then add the onion and garlic and cook, stirring, until soft but not browned, 2 to 3 minutes. Add the reserved spinach, crumbled bacon, cottage cheese, salt and pepper to taste and nutmeg and mix thoroughly. Transfer to a mixing bowl and allow to cool thoroughly. Taste and adjust seasoning, if necessary.
• Preheat the oven to 450 degrees F and lightly grease a baking sheet.
• Remove the dough from the refrigerator and, working on a lightly floured work surface, roll the dough to a thickness of about 1/8-inch thick. Using a small bowl or saucer as a guide, cut the dough into as many 5-inch circles as possible. Gather the scraps of dough together and knead lightly to reform the dough into a disk. Roll out as before and again cut as many rounds as you can. You should be able to get 10 to 12 rounds. Divide the spinach filling evenly among the dough circles. Using your fingers, lightly moisten the edges with some of the beaten egg, then fold 1 side over so that the edges meet, and press to seal. Crimp the edges using the tines of a fork and transfer to the prepared baking sheet. Repeat until all of the empanadas are assembled. Brush the tops of each empanada with some of the beaten egg and bake uncovered until golden, 12 to 15 minutes.
• Serve either warm or at room temperature.

SPINACH EMPANADAS

Steps:

• Steam the spinach in a steamer until wilted, but not mushy--just a minute or two in the steamer.
• 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.
• Remove pan from heat and let cool; mix in the cooked spinach, salt and pepper to taste.
• 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.
• Place the butter, large, eggs, and water in the well.
• Mix at low speed to form a paste.
• 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.
• The dough should be soft and pliable, like pie dough.
• Place the dough in a bowl, cover with plastic wrap and refrigerate for 30 minutes.
• 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).
• Use a floured rolling pin to roll out the dough about 1/8 inch thick.
• Use a large round cookie cutter or bowl (about 4 inches in diameter) to cut circles from the dough.
• 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.
• Seal the edges of the dough with your fingers or with a fork to make a scalloped edge.
• Get a large frying pan and add enough vegetable oil to cover the empanadas completely; heat the oil to the frying stage, about 350°.
• Fry the empanadas in oil, turning occasionally until brown on all sides; drain on paper towels; serve hot.
• **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.

SPINACH AND POTATO INDIAN EMPANADAS

Steps:

• Saute onion with potato until tater is crisp tender. Add spinach, garlic and about 1/2 tsp each Rogan Josh and Vindaloo seasoning (you could use any Indian blend or curry). Cook until potato is done. Put on plate and allow to cool about 10 minutes.
• Heat oven to 400°F.
• Put about 2 T of spinach filling in each empanada skin, top with mozz if desired, and seal edges shut in a half moon -- crimp edges with tines of a fork. Brush tops with egg and bake in 400 F oven about 18 mins or until golden brown.
• These are delish cold too - a great thing to grab on the go! If your seasonings are a bit spicy, dip in yogurt or sour cream! Would make a good appetizer by using smaller empanada disks -- Enjoy!