Empanadas Verdes Recipe

Flour: The base for the dough, providing structure and texture.

Salt: Enhances the flavor of the dough.

Butter: Adds richness and flakiness to the dough.

Water: Helps bring the dough together.

Spinach: Adds a vibrant green color and a nutritious element to the filling.

Cheese: Provides a creamy, melty texture and rich flavor in the filling.

Cumin: Adds a warm, earthy flavor to the filling.

Paprika: Contributes a mild, sweet pepper flavor and a hint of color.

Egg: Used for the egg wash to give the empanadas a golden, glossy finish.

When mixing the dough, ensure that the butter remains cold to achieve a flaky texture. Use a pastry cutter or your fingertips to incorporate the butter into the flour until the mixture resembles coarse crumbs. This will help create a tender and flaky crust for your empanadas.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making the empanadas healthier.

• salt - Substitute with sea salt: Sea salt can provide a slightly different texture and flavor, but it works similarly in the dough.

• cold and diced butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative and adds a subtle coconut flavor.

• cold water - Substitute with cold milk: Cold milk can make the dough richer and more tender.

• chopped spinach - Substitute with kale: Kale provides a similar texture and nutritional profile, though it has a slightly stronger flavor.

• shredded cheese - Substitute with feta cheese: Feta cheese adds a tangy flavor and a crumbly texture, which can be a nice variation.

• cumin - Substitute with ground coriander: Ground coriander offers a different but complementary flavor profile that can enhance the filling.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the flavor, making the empanadas more complex.

• egg - Substitute with milk: Milk can be used for the egg wash to give the empanadas a golden brown finish, though it won't be as shiny as an egg wash.

• Allow the empanadas to cool completely at room temperature before storing or freezing. This helps maintain their texture and prevents sogginess.

• For short-term storage, place the cooled empanadas in an airtight container. Line the container with parchment paper to prevent sticking. Store in the refrigerator for up to 3 days.

• To freeze, arrange the cooled empanadas in a single layer on a baking sheet. Place the baking sheet in the freezer for about 2 hours, or until the empanadas are firm.

• Once frozen, transfer the empanadas to a freezer-safe bag or container. Label with the date and type of filling. They can be stored in the freezer for up to 3 months.

• When ready to enjoy, preheat the oven to 375°F (190°C). Place the frozen empanadas on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until heated through and golden brown.

• For a quicker option, reheat the empanadas in the microwave. Place them on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 2-3 minutes, or until warmed through. Note that this method may result in a softer crust.

• To maintain the crispiness of the crust, consider reheating in an air fryer. Preheat the air fryer to 350°F (175°C) and cook the empanadas for 5-7 minutes, or until heated through and crispy.

• If you have leftover filling, store it in an airtight container in the refrigerator for up to 3 days. Use it to make more empanadas or incorporate it into other dishes like omelets or quiches.

• For a creative twist, serve the reheated empanadas with a side of salsa, guacamole, or sour cream. These condiments add a burst of flavor and complement the savory filling perfectly.

• Oven Method: Preheat your oven to 350°F (175°C). Place the empanadas on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through and the crust is crispy.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the empanadas directly on the rack or on a small baking tray. Heat for 10-12 minutes, checking halfway through to ensure they are not burning.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the empanadas in the skillet and cover with a lid. Heat for about 3-4 minutes on each side, or until they are warmed through and the crust is crispy.

• Microwave Method: Place the empanadas on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through. Note that this method may not keep the crust as crispy as other methods.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the empanadas in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will help maintain a crispy crust.

• Oven: Used to preheat and bake the empanadas at 375°F (190°C).

• Mixing bowl: Used to combine the flour and salt, and later to mix the spinach, cheese, cumin, and paprika.

• Pastry cutter: Used to cut the cold, diced butter into the flour mixture until it becomes crumbly.

• Plastic wrap: Used to wrap the dough and chill it for 30 minutes.

• Rolling pin: Used to roll out the dough on a floured surface.

• Cookie cutter: Used to cut the rolled-out dough into circles.

• Fork: Used to seal the edges of the empanadas.

• Pastry brush: Used to brush the empanadas with beaten egg.

• Baking sheet: Used to place the empanadas on for baking.

• Measuring cups: Used to measure out the flour, water, and other ingredients.

• Measuring spoons: Used to measure out the salt, cumin, and paprika.

Prepare the filling: Make the spinach and cheese mixture while the dough chills to save time.

Use a food processor: Quickly combine flour and butter in a food processor for a faster, crumbly texture.

Pre-cut circles: Use a large cookie cutter to cut multiple dough circles at once.

Batch baking: Place all empanadas on a single baking sheet to bake them simultaneously.

Preheat the oven: Start preheating the oven before you begin preparing the dough to save time.