-
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 350u00b0.
-
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 350u00b0 for approximately 15-20 minutes, or until golden brown.
