Spinach Empanadas

Makes 60 empanadas

Roger Gundersen

ingredients

1
In a large mixing bowl, beat the cream cheese and butter until smooth. (Use a stand mixer, since the mixture is heavy.) Gradually add in the flour and salt. Lightly knead the dough by hand. Cover with plastic wrap and refigerate for 3 hours.
2
In a medium skillet, cook the onion and garlic in the bacon dripppings until the onion is tender but not brown. Mix in the bacon, spinach, cottage cheese, pepper and nutmeg; let the mixture cool.
3
Preheat the oven to 450 degrees. Roll out the pastry on a floured surface to a thickness of 1/8 inch. Cut 3-inch circles in the pastry, place 1 teaspoon of the filling on each circle, just to one side of the center. Moisten the edge of the circle with the egg, fold the dough in half over the filling to make a semicircular empanada. Seal the edges with fork tines, and poke the top of each pastry with a fork to make a vent. Place the empanadas on an ungreased cookie sheet, brush their tops with egg, and bake for 10 to 12 miinutes or until golden.