Just the thought of Mini Spinach and Cheese Empanadas makes my mouth water! These delightful pastries are filled with a savory mixture of spinach and cheese, making them perfect for snacks, appetizers, or even a light meal. In this tutorial, I’m going to guide you through the process of making these delicious empanadas from scratch, ensuring that you end up with a meal that is both delicious and satisfying.

To begin, you’ll need to gather your ingredients. For the pastry, you will need:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 4-6 tablespoons cold water

For the filling, prepare:

• 2 cups fresh spinach, chopped
• 1 cup shredded cheese (I prefer mozzarella or feta)
• 1/4 cup chopped onion
• 1 clove garlic, minced
• Salt and pepper to taste

Now, let’s start making the empanada dough. In a large mixing bowl, combine the flour and salt. Add the chilled butter and use your fingers or a pastry cutter to combine until the mixture resembles coarse crumbs. Gradually add in the cold water, one tablespoon at a time, mixing until the dough holds together. You don’t want it sticky, so be cautious with the water!

Once your dough is ready, wrap it in plastic wrap and refrigerate for about 30 minutes. This helps to chill the butter and makes rolling easier.

While the dough is chilling, it’s time to prepare the filling. Heat a tablespoon of oil in a skillet over medium heat. Add the chopped onion and minced garlic and sauté until they are soft and fragrant. Then, add the chopped spinach and cook for a few minutes until it wilts down. If you’re using fresh spinach, this should only take 2-3 minutes.

Remove the skillet from the heat and let the mixture cool slightly. Once cooled, stir in your choice of cheese, and season with salt and pepper to taste. This mixture looks and smells wonderful!

Next, take the dough out of the refrigerator. On a lightly floured surface, roll it out to about 1/8 inch thick. Use a round cookie cutter or a glass to cut out circles, approximately 4 inches in diameter.

To fill the empanadas, place about a tablespoon of your spinach and cheese filling in the center of each circle. Fold the dough over to create a half-moon shape, and seal the edges by pressing them together with a fork or your fingers.

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Arrange your filled empanadas on the sheet and brush them with a little beaten egg for a golden finish. Bake for about 20-25 minutes or until they are golden brown.

Once they’re done, allow them to cool for a few minutes before serving. You’ll find that these Mini Spinach and Cheese Empanadas are not only tasty but also versatile; they can be served with various dips or sauces. Enjoy your homemade treats!