EMPANADA DOUGH DIRECTIONS
1 . Heat the water and butter in a saucepan over medium-high heat until butter is melted .
2 . Mix the flour , salt , and paprika in a large mixing bowl and make a well in the center of the flour .
3 . Pour a little of the hot liquid in the well and mix . Pour the remaining liquid over the dough and mix well . Wrap the dough in plastic wrap and chill in the fridge for at least 2 hours .
EMPANADA ASSEMBLY AND BAKING
1 . to see the step by step tutorial on how to assemble the empanadas click here .
2 . Once you assemble the empanadas , place them on a greased baking sheet 1 inch apart . Place the baking sheet in the freezer for 30 minutes .
3 . While the empanadas are in the freezer , pre-heat your oven to 375 degree . Place the baking sheet in the oven and bake for 25 to 30 minutes or until the empanadas are a light golden brown .
4 . Allow to cool for 5 minutes before eating .
SPINACH FILLING DIRECTIONS
1 . Pre-heat oven to 375 degrees .
2 . In a medium sized bowl , mix the ricotta cheese , mozzarella cheese , parmesan cheese , red chili pepper , and egg together . and sauté 10 minutes , or until all liquid has evaporated . 3 . Heat the oil in a large skillet over medium-high heat . Add the garlic and onions into the skillet and saute until tender and translucent . Add the spinach to the skillet and cook until the spinach wilts .
4 . Stir the spinach into the cheese mixture . Toss in the flour to coat .
Click here to download the recipe .
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