Spinach Empanadas

From: tak@bushrat.jpl.nasa.gov (Tom Kreitzberg)
Date: 2 Nov 1993 17:04:11 GMT
	2 8-ounce packages cream cheese, softened
	3/4 cup butter, softened
	2 1/2 cups all-purpose flour
	1/2 tsp salt

	1/4 cup onion, finely chopped
	3 cloves garlic, minced
	4 slices bacon, cooked and crumbled
	1 tbs bacon drippings
	1 10-ounce package frozen spinach, thawed and drained
	1 cup cottage cheese
	1/4 tsp pepper
	1/8 tsp ground nutmeg

	1 egg, beaten

In a large mixing bowl, beat the cream cheese and butter till smooth.
(Use a stand mixer, since the mixture is heavy.) Gradually add in the
flour and salt. Lightly knead the dough by hand. Cover with plastic
wrap and refrigerate for 3 hours.

In a medium skillet, cook the onion and garlic in the bacon drippings
until the onion is tender but not brown. Mix in the bacon, spinach,
cottage cheese, pepper, and nutmeg; let the mixture cool.

Preheat the oven to 450 F. Roll out the pastry on a floured surface
to a thickness of 1/8 inch. Cut 3-inch circles in the pastry, place
1 teaspoon of the filling in each circle, just to one side of the
center. Moisten the edge of the circle with the egg, fold the dough
in half over the filling to make a semicircular empanada. Seal the
edges with fork tines, and poke the top of each pastry with a fork
to make a vent. Put the empanadas on an ungreased cookie sheet, brush
their tops with egg, and bake for 10 to 12 minutes or until golden.

Makes 60 empanadas.


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