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🍽️ Crispy Empanadas with Spinach and Cheese

658 kcal · 30 min · 4 servings

Ingredients

• 0.5 cube fresh yeast (21 g)
• 125 ml lukewarm milk
• 1 pinch sugar
• 300 g spelt flour (Type 630)
• 1 pinch salt
• 1 egg yolk
• 75 g soft butter
• flour (for working)
• 1 onion
• 1 clove garlic
• 1 red chili pepper
• 1 tbsp vegetable oil
• 300 g leaf spinach
• salt
• 100 g Manchego
• pepper (from the mill)
• dried thyme
• 1 egg yolk
• 2 tbsp condensed milk
• 1 tbsp sesame seeds
• 1 tsp dried thyme

Instructions

1. 1. Crumble the yeast into the milk and stir in the sugar.
2. 2. Mix the flour with the salt and transfer the mixture to a bowl.
3. 3. Make a well in the center of the flour mixture.
4. 4. Add the egg yolk, the butter, and the yeast-milk mixture into the well.
5. 5. Knead everything into a smooth dough using the dough hooks of a hand mixer.
6. 6. Add a little more flour or milk if necessary until the dough is no longer sticky but also not crumbly.
7. 7. Shape the dough into a ball.
8. 8. Cover the bowl with plastic wrap and refrigerate overnight.
9. 9. Peel and finely chop the onion and garlic.
10. 10. Cut the chili lengthwise, remove the seeds, and dice it finely.
11. 11. Sauté the chili along with the onion and garlic in hot oil until translucent.
12. 12. Remove the pan from the heat.
13. 13. Wash the spinach thoroughly.
14. 14. Cook the spinach for approx. 1 minute in boiling salted water (blanching).
15. 15. Drain the spinach and rinse it with cold water.
16. 16. Squeeze the spinach well to remove excess water.
17. 17. Finely chop the spinach.
18. 18. Mix the chopped spinach with the onion mixture in a bowl.
19. 19. Dice the Manchego cheese into approx. 0.5 cm cubes.
20. 20. Stir the cheese cubes into the filling.
21. 21. Season the mixture with salt, pepper, and thyme.
22. 22. Preheat the oven to 200°C with top and bottom heat.
23. 23. Line a baking tray with baking paper.
24. 24. Divide the dough into portions and roll it out on a floured surface to approx. 3 mm thickness.
25. 25. Cut out circles with approx. 10 cm diameter.
26. 26. Place 1 teaspoon of filling in the center of each circle.
27. 27. Fold the dough edges to form half-circles.
28. 28. Press the edges firmly together using the tines of a fork.
29. 29. Place the empanadas on the prepared baking tray.
30. 30. Whisk the egg yolk with the condensed milk.
31. 31. Brush the empanadas with the egg yolk mixture.
32. 32. Sprinkle them with sesame seeds and thyme.
33. 33. Bake the empanadas for 15 to 20 minutes until crispy.

Nutrition per serving

• kcal: 658
• Protein: 25 g · Fett/Fat: 36 g · Carbs: 57 g