[ID: Four large empanadas with crimped edges are piled on a plate. Rice and mushroom dishes can be seen in the background. End ID.]
Spinach and cheese empanadas
Tender, flaky crust and a creamy, delicious filling. Puerto Rican sazón and recaito lend additional spice and savor to this common vegetarian version of an iconic dish.
Recipe under the cut!
Patreon | Tip jar
Serves 4.
INGREDIENTS:
For the dough:
1 1/4 cup (150g) all-purpose flour
6 Tbsp (80g) non-dairy margarine
1/4 cup (60mL) cold water, or as needed
For the filling:
1 Tbsp olive oil
1 small yellow onion
2 cloves garlic
1 red chili pepper, diced (or 1 dried red chili, broken in half)
5oz (140g) baby spinach
4oz (113g) vegan cream cheese
3/4 cup (? g) mixed shredded vegan Parmesan and mozzerella
2 tsp sazón (optional, or substitute ground cumin and black pepper)
1/4 cup (60mL) recaito (optional)
For the recaito:
1/2 large white onion, chopped
1/2 head garlic, peeled and chopped
2.5oz multicolored aji dulce peppers, chopped (or substitute bell peppers)
1oz multicolored bell peppers, chopped
1.5oz (43g; about 18 leaves) culantro leaves, ends removed and chopped
1 small bunch cilantro, leaves removed
This basic mixture of peppers, aromatics, and herbs is a common base for many Latin American dishes, though its exact composition varies according to region and personal preference. Some would call such a mixture a "sofrito"—others will insist that a sofrito must also contain tomatoes, and that this is a "recaito."
Culantro is an herb related to cilantro but somewhat sharper in taste. It can be found at a Latin American grocery, or an Asian grocery that sells Vietnamese produce (where it will be called "sawtooth herb" or "ngo gai"). You may substitute more cilantro if necessary.
INSTRUCTIONS:
For the dough:
1. Measure flour into a large mixing bowl (if measuring by volume, gently spoon flour into a dry measuring cup and then level it off with the flat of a knife to avoid adding too much).
2. Cut cold margarine into the dough with a knife or pastry cutter until the bits of margarine are about the size of peas.
3. Slowly add cold water while stirring the dough until the dough just comes together into a cohesive whole—you may need more or less than 1/4 cup.
4. Cover and refrigerate dough. Allow it to rest while you prepare the filling.
For the recaito:
1. Mash all ingredients in a mortar and pestle until a rough paste forms.
You may also use a food processor: process the onions for a few pulses, then add garlic and peppers and pulse again. Finally, process the culantro and cilantro leaves, in batches if necessary, until sofrito is the consistency of apple sauce.
For the filling:
1. Heat olive oil in a large skillet on medium high. Add onion and cook for 3-5 minutes, stirring occasionally, until translucent.
2. Reduce heat to medium. Add garlic and chili pepper and cook for another 30 seconds to a minute, until fragrant.
3. Add sazón and allow to bloom for 30 seconds. Add recaito and sauté for another 3 minutes.
4. Add spinach and sauté until wilted. Remove filling into a large mixing bowl.
5. Add cream cheese, mozarella, and Parmesan and stir to combine.
TO ASSEMBLE:
1. Divide dough into 4-6 balls of equal size and roll out into circles 6” wide on a floured surface.
2. Divide the filling into as many parts as you have balls of dough. Spoon a serving of filling over half of each dough circle. Fold the dough over the filling and press the edges with a fork to seal. You may also crimp the edges like a Cornish pasty.
3. Fry the empanadas. Heat a Tbsp of olive oil in a large skillet on medium for several minutes. Fry empanadas on each side for 3-4 minutes each, or until golden brown. Serve hot.
