Recipes from Maria's Kitchen
Vegetable and Cheese Empanadas
Prep Time: 20 min
Total Time: 35 min
Makes: 12 servings, 2 empanadas each

3 cups flour
1/2 tsp. salt
2/3 cup shortening
2 eggs, divided
1 cup finely chopped onion
2 Tbsp. Zesty Italian Dressing
2 cups fresh spinach, cooked, drained and finely chopped
1 cup finely chopped cooked carrots
2 cups Shredded Colby & Monterey Jack Cheese

MIX flour and salt in large bowl. Cut in shortening until mixture resembles coarse crumbs. Add 1 of the eggs; mix well. Gradually add 2/3 cup water, stirring until mixture forms a ball. Wrap tightly; refrigerate while preparing the filling.

COOK and stir onions in dressing in large skillet on medium-high heat until tender. Add spinach and carrots; cook and stir 5 minutes. Remove from heat; cool. Stir in cheese.

ROLL out half of the dough on lightly floured surface to 1/16-inch thickness. Cut into 4-inch circles. Repeat with remaining dough. Spoon 1-1/2 Tbsp. of the spinach mixture onto center of each dough circle. Beat remaining egg; brush onto outer parts of circles. Fold dough in half to cover filling; press edges together to seal. Make a small cut in top of each empanada. Place on baking sheet; brush with any remaining egg.

BAKE at 375 Degree F for 15 minutes or until golden brown.

Size It Up: Share these delicious empanadas with friends and help each other stick to the serving size.

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