*  Exported from  MasterCook  *
 
                             Spinach Empanadas
 
 Recipe By     : BH&G (1993)
 Serving Size  : 60   Preparation Time :0:00
 Categories    : Entertain
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         PASTRY dough
   16      ounces        cream cheese -- softened
      3/4  cup           butter -- softened
    2 1/2  cups          all-purpose flour -- sifted to lighten
      1/2  teaspoon      salt
                         FILLING
      1/4  cup           finely chopped onion
    3      cloves        garlic -- minced
    4                    bacon slices, cooked -- crumbled
    1      tablespoon    bacon drippings
   20      ounces        frozen chopped spinach -- thawed and drained
    8      ounces        cottage cheese
      1/4  teaspoon      pepper
      1/8  teaspoon      ground nutmeg
    1      large         egg -- beaten
                         or use pasteurized egg white
 
 STEP 1 - Make the pastry.
 In a large mixing bowl, beat together the cheese and the butter with a mixer
 (see TIPS). By hand, gradually beat in the flour and salt.  Knead the dough
 lightly.  Cover the dough with plastic wrap and refrigerate for 3 hours. 
 
 STEP 2 - Make filling.
 In a medium skillet, cook onion and garlic in reserved bacon drippings for 3
 to 4 minutes or until the onion is tender but not brown. Chop the spinach,
 if necessary.  Stir in the crumbled bacon, the spinach, cottage cheese,
 pepper and nutmeg.  Let the mixture cool.
 
 Step 3 - Shape and fill.
 On a lightly floured surface, roll out the pastry until it is 1/8 inch
 thick.  Using a 3-inch biscuit cutter or bowl, cut out as many pastry
 circles as possible. Plase 1 teaspoon (measure) of the filling on one half
 of each pastry circle (near but off-center).  Moisten the edge of the circle
 with the egg and fold the other half of the circle over the filling. (see TIPS)
 
 Step 4 - Preheat and Bake
 Set oven temperature to 450 degrees F.  Place the pastries on ungreased
 (teflon) baking sheets. Gently seal the edges of the pastries with the tines
 of a fork (pie crust style).  Brush the empanadas with the egg.  Use the
 tines of a fork to prick a vent (4 holes are enough) in each top center.
 Bake for 10 to 12 minutes or until the pastry is golden.  Makes 60.
 
 Let cool on a rack.  Pack in layers between waxed paper.  Use butcher paper
 or heavy foil to create packets.  Freeze. 
 
 No info regarding freezer.  One month is safe. 
 
 
 TIPS:  Because the mixture of cream cheese and butter is a heavy one, we at
 BH&G recommend using a stand mixer.  Let spinach thaw in sieve while dough
 chills.  Keep in mind that the top pastry will shrink a little more than the
 bottom on when folding.
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : “Anne Mitchell of NC is proud of her Spinach Empanadas. Make and
 freeze a batch or two ahead of time for special occasions.”