Ingredients
- For that dough:
- 1 (8-ounce) package cream cheese, 70 degrees
- 6 tablespoons butter, 70 degrees
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- For that filling:
- 5 slices bacon, cooked until crisp, drained and crumbled (drippings reserved)
- 1 1/2 pounds fresh green spinach leaves, washed
- 1/3 cup minced onion
- 4 cloves garlic clove, minced
- 1 cup cottage type cheese, farmer's cheese, or ricotta cheese
- Salt
- Freshly ground pepper
- Pinch ground nutmeg
- 1 egg, gently beaten
Directions
Within the bowl of the standing electric mixer while using paddle attachment, beat the cream cheese and butter on high-speed until very smooth, pausing to scrape lower the edges from the bowl, as necessary. Lessen the mixer speed to low, add some flour, slowly and gradually, and also the salt, and process until just combined. Turn the dough out onto a rather floured surface and knead gently. Make up the dough right into a disk, cover with plastic wrap and refrigerate not less than 3 hrs and as much as overnight.
Heat 1 teaspoon from the reserved bacon drippings inside a medium nonstick skillet and, when hot, add some green spinach. Prepare, stirring frequently, before the green spinach is wilted and it has released its liquid, two to three minutes. Transfer the green spinach to some colander to empty. Once the green spinach has cooled enough to deal with, squeeze to produce any excess water, then transfer to some cutting board and finely chop. Put aside.
Add 2 more teaspoons from the bacon drippings towards the same skillet, adding the onion and garlic clove and prepare, stirring, until soft although not browned, two to three minutes. Add some reserved green spinach, crumbled bacon, cottage type cheese, pepper and salt to taste and nutmeg and blend completely. Transfer to some mixing bowl and permit to awesome completely. Taste and adjust seasoning, if required.
Preheat the oven to 450 levels F and gently grease a baking sheet.
Take away the dough in the refrigerator and, focusing on a gently floured work surface, roll the dough to some thickness of approximately 1/8-inch thick. Utilizing a normal size bowl or saucer like a guide, cut the dough into as numerous 5-inch circles as you possibly can. Gather the scraps of dough together and knead gently to reform the dough right into a disk. Unveil as before and again cut as numerous models as possible. You will be able to get ten to twelve models. Divide the green spinach filling evenly one of the dough circles. Making use of your fingers, gently moisten the perimeters with a few of the beaten egg. then fold 1 side over so the edges meet, and press to close. Crimp the perimeters while using tines of the fork and transfer towards the prepared baking sheet. Repeat until all the empanadas are put together. Brush the tops of every empanada with a few of the beaten egg and bake uncovered until golden, 12 to fifteen minutes.
Serve either warm or at 70 degrees.
Recipe thanks to Emeril Lagasse, Emeril's Food of affection Productions, 2008