Spinach and Cheese Empanadas

Carlos Lieja
You don't need to know how to prepare dough for empanadas with this recipe, as in this version the empanadas are made with puff pastry. The filling consists of delicious spinach, with onion and mushrooms, as well as Manchego cheese, and they are ideal for easy transport anywhere. These empanadas can be eaten warm or at room temperature and are very easy to make.
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Ingredients
4
Servings
  • 3 tablespoons butter
  • 1 cup onion, chopped
  • 1 tablespoon garlic, chopped
  • 2 1/2 cups button mushrooms, quartered
  • 1 teaspoon oregano
  • salt
  • pepper
  • 4 cups spinach
  • puff pastry
  • corn kernels
  • Manchego cheese
  • egg, for brushing
  • sesame seeds
Preparation
15 mins
30 mins
Low
  • Heat a pan over medium heat and add butter, onion, garlic, mushrooms, oregano, and season with salt and pepper. Add the spinach and cook for 7 minutes. Cool down.
  • Roll out the puff pastry and cut circles to form the empanadas. Fill with spinach, corn kernels, and cheese, close and shape the empanada. Brush with egg, add sesame seeds, and bake at 180 °C for 20 minutes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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