If you're looking for an appetizer that will amaze your guests, look no further than these Argentine spinach empanadas. They are simple to make and absolutely delicious. Plus, they're perfect for any occasion! Get started on this recipe today and enjoy the compliments from your friends and family.
Prep Time5 minutesmins
Cook Time20 minutesmins
Resting Time10 minutesmins
Total Time35 minutesmins
Course: Appetizer, Main Course
Cuisine: Argentinean-Inspired, Comfort Food, Latin American
Finely chop the wilted or fresh spinach, green onion tops, and bottoms. Mince the garlic cloves.
Sauté the onions, garlic with olive oil for 2 minutes, and add the spinach.
Stir until golden, and add freshly ground nutmeg, salt, and pepper.
Let the mixture cool down, and strain it using a fine-mesh sieve to eliminate excess liquid. Then add the vegan ricotta cheese.
Prepare the assembling table
Prepare the "egg" wash. With two little bowls, one with water only and the other one with two tablespoons of water and the paprika.
Spread the dough with a rolling pin on a surface with just a little bit of flour to avoid sticking.
Cut the discs with a 3-4 inches cutter or any circular plate with a circular shape.
Assemble
Preheat the oven to 450ºF (230ºC).
Line a baking sheet with parchment paper.
Moist your fingertips in the water bowl and spread some water on the edges of the discs.
Fill the discs with about one tablespoon of the spinach mixture in the center of the disc.
Close the discs and with a fork or folding them outwards and then inwards (see video), put pressure on the moist edges until perfectly closed.
Brush the empanadas with the paprika mixture.
Pinch the top of the empanadas with a fork, so they can release well the heat while being baked, that way they won't explode.
Bake
Bake the empanadas on a non-stick pan or a flat pan with lined-parchment paper for 15-20 minutes (until golden).
Video
Notes
It is crucial to put water in the discs' tips before closing them. Otherwise, they will open in the oven.You can have the mix prepared a couple of hours or a day before.You can store the empanadas in the fridge, separating them with pieces of parchment paper.To bake frozen empanadas, you just need to place them directly in a baking tray without defrosting. You might need to leave them in the oven for another 5 minutes.Empanadas keep well frozen for months, making a great meal prep.The dough keeps well wholly covered in the fridge for two days.