Ingredients
-
3
-
1/3
-
4
-
1 1/2
-
4
-
1
-
-
-
-
2
-
1/2
-
1
-
2
-
4
-
1
Directions
Spinach Empanadas, In ‘Three Guys from Miami Celebrate Cuban’, In ‘Three Guys from Miami Celebrate Cuban’
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Steps
|
1
Done
|
Steam the Spinach in a Steamer Until Wilted, but not Mushy--Just a Minute or Two in the Steamer. |
|
2
Done
|
Heat the Olive Oil in a Saute Pan; When It Is Moderately Hot, Quickly Stir in Garlic and Tomatoes, Stirring Constantly, For a Couple of Minutes. |
|
3
Done
|
Remove Pan from Heat and Let Cool; Mix in the Cooked Spinach, Salt and Pepper to Taste. |
|
4
Done
|
Dough: Sift the Flour With the Salt and Baking Powder; Place Half the Flour Mixture in a Big Mixing Bowl; Make a Well in the Center. |
|
5
Done
|
Place the Butter, Large, Eggs, and Water in the Well. |
|
6
Done
|
Mix at Low Speed to Form a Paste. |
|
7
Done
|
Continue to Mix in the Remaining Flour Mixture Until All Is Added; You May Need to Add Water--Slowly and in Small Quantities--Until the Dough Reaches the Right Consistency. |
|
8
Done
|
the Dough Should Be Soft and Pliable, Like Pie Dough. |
|
9
Done
|
Place the Dough in a Bowl, Cover With Plastic Wrap and Refrigerate For 30 Minutes. |
|
10
Done
|
Lightly Flour a Work Surface; Divide the Dough Into 4 Pieces (keep the Pieces You Aren't Using in the Refrigerator Until You Need Them). |
|
11
Done
|
Use a Floured Rolling Pin to Roll Out the Dough About 1/8 Inch Thick. |
|
12
Done
|
Use a Large Round Cookie Cutter or Bowl (about 4 Inches in Diameter) to Cut Circles from the Dough. |
|
13
Done
|
Use a Slotted Spoon (to Allow Any Excess Liquid to Drain from the Filling) and Put Some Filling in the Center of the Circle and Fold Over to Make a Half Circle; Don't Overfill. |
|
14
Done
|
Seal the Edges of the Dough With Your Fingers or With a Fork to Make a Scalloped Edge. |
|
15
Done
|
Get a Large Frying Pan and Add Enough Vegetable Oil to Cover the Empanadas Completely; Heat the Oil to the Frying Stage, About 350. |
