Empanadas De Espinaca (Spinach Empanadas) – a delicious recipe with flour, salt, baking powder, lard, butter, egg. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Combine flour, salt, and baking powder in a large bowl; cut in lard and butter with a pastry blender. Stir in egg and enough water to make a soft dough. Cover and chill 30 minutes.
2
Divide dough into four portions. Place one portion of dough on a lightly floured surface. Chill remaining dough.
3
Roll dough to 1/8-inch thickness; cut dough into 6 circles using a 3 1/2-inch round cookie cutter, re-rolling dough if necessary.
4
Place 2 teaspoons Spinach Filling in center of circle; brush edges lightly with water. Fold edges over, and press firmly with a fork to seal. Set aside. Repeat with remaining dough circles and filling.
5
Pour oil to a depth of 2 inches in a Dutch oven; heat oil to 365u00b0. Fry empanadas, in batches, 2 to 3 minutes or until golden. Drain on paper towels. Serve immediately.
306
kcal
Calories
9
g
Fat
47
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups all-purpose flour, 1/2 teaspoon salt, 1 teaspoon baking powder, 1/4 cup lard or shortening, and more.
Yes, Empanadas De Espinaca (Spinach Empanadas) falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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