Spinach, Veggie, & Potato Empanadas

These are great fun to make and eat! You can fill them with anything you want, from savory to sweet. I made up this filling today, but I use Tyler Florence's recipe for the dough from the Food Network site.

Filling Ingredients
1 onion, finely chopped
1 red or orange bell pepper, finely chopped
4 cloves garlic, finely minced

3 tbs oil

2 medium potatoes, peeled, par boiled, and finely diced

1 large bag spinach

1/4 cup or so of chicken or veggie broth, or water

Spices

1 tsp salt

Ground pepper

1 tbs garam masala

1 tbs coriander powder

1 tsp turmeric

1 tsp cumin powder

1 tsp red chili powder

1/2 tsp cayenne pepper

1/4 tsp ground nutmeg

1/4 tsp ground cinnamon

Cooking the Filling

Saute the onions in oil until soft. Add bell pepper and garlic and saute about 3-5 minutes more. Add all the spices and saute until fragrant, about 3 minutes. Add the broth or water to keep from sticking. Add the potatoes and stir thoroughly. Add the spinach and saute until wilted. Remove from heat and let cool.

The Dough

1 1/2 cups all purpose flour

1 cup masa harina corn flour

1 tsp baking powder

1 tsp salt

1 stick butter, melted and cooled

1/2 to 3/4 cup water

1 large egg beaten with 1 tbs water (for egg wash)

Mix or sift the flour, masa, baking powder and salt in a large bowl. Stir in melted butter. Gradually add water while working the dough with your hands. The dough should be easy to handle and not sticky. Roll into a ball, wrap with plastic wrap and chill for 30 minutes.

Assembly

Lightly flour a rolling pin and the counter. Divide the dough into 1/2. Roll out to 1/8 inch thickness. Using a 4 inch or so cookie cutter (or a large can?), cut out as many circles as you can. Re-roll the trimmings and cut more circle(s). Repeat with the other 1/2. Then re-roll each circle, if you want, to get a nice even thickness (and so you can stuff more filling in them!).

Preheat oven to 375 degrees. Spoon about 2 tbs filling into the center of each dough round, leaving about a 1/2 inch border. Brush the edges with egg wash, and fold dough over in 1/2 to enclose the filling. Tightly seal the edges by crimping with the tines of a fork.

Place the empanadas on a greased baking sheet and brush the top with egg wash. Using a fork, prick a few holes in the top of each to release steam (they will blow up!). Bake 30 minutes or until golden brown.

We served them with rice and beans. Enjoy!!