Empanadas with spinach, raisins and pine nuts

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Empanadas with spinach, raisins and pine nuts

Empanadas are delicious as a snack, starter or main course. Here I combine the savory taste of spinach with the sweetness of raisins and the nutty crunch of pine nuts...

Prep Time30

Cook Time15

Total Time45

Course: Tapas, Side dish, Starter

Cuisine: Own recipe, Spanish

Keyword: empanadas, empanada recipe, empanada with spinach, stuffed pastry

language: en

gelegenheid: party, lunch, daily dishes

Servings: piece

Calories: 143kcal

Equipment

oven
stew pan
sieve
baking paper

Ingredients

2 shells shortcrust pastry ready made
3 tbl spoon pine nuts
1 egg
250 g spinach fresh
3 tbl spoon raisins
1 tbl spoon olive oil
salt and pepper

Instructions

For this dish I used ready-made empanada sheets. These are 16 pieces of Ø12 cm. You can press out smaller sheets from large sheets with a ring. Or you can choose to make your own dough:
300 g flour, 120 g cold butter, 85 g water, 1 tsp salt, 1 egg
Mix the flour + salt + water. Use your fingers to rub everything together well. Add the egg and water. Knead well. If you can knead it into a ball, place it in a bowl, cover with foil and place in the refrigerator for 30 minutes. Roll out and cut out circles of 12 - 13 cm.
Preheat the oven to 180º. Rinse the spinach and squeeze out the excess water. Grill the pine nuts in a pan without oil.
Stew the spinach in a pan until it has shrunk. Add the raisins and pine nuts. Season with salt and pepper.
Pass everything through a sieve again to let out excess moisture.
Separate the egg yolk from the white. Beat the yolk and add 1 tsp water.
Take the baking tray and line it with baking paper. Place a sheet of dough on your work surface. Spoon a large teaspoon of the spinach mixture onto the dough. Fold the dough sheet closed, with the edges together so that they fit nicely. You can then finish the edge by gently pressing it with the tines of a fork.
Place them next to each other on the baking tray. Brush the egg yolk over the filled dough bites with a brush. Place in the oven for 15-20 minutes.

Notes

Empanadas are filled pastry snacks that originate in southern countries such as Spain, Portugal or Greece. But also in Latin America, especially in countries such as Argentina, Mexico and other South American countries.

They are usually made by folding dough around a filling and then baking in the oven or deep-frying. Empanadas can be either savory or sweet, and the filling varies widely depending on region and personal preferences.

Empanadas with spinach, raisins and pine nuts are a tasty vegetarian version of this popular dish.

These empanadas are delicious as a snack, starter or, in combination with a salad, for lunch. They combine the savory taste of spinach with the sweetness of raisins and the nutty crunch of pine nuts for a surprising and tasty dish.

Nutrition