"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Vegetable and Cheese Empanadas Recipe

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This recipe for Vegetable and Cheese Empanadas, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jessica Christian
Added: Monday, January 26, 2009

Category:
Category:

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

Directions:
Directions:
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 375F for 15 minutes or until golden brown.

Personal Notes:
Personal Notes:
I will make half of the empanadas with ham and cheese for Rory, cause he's boring. My point is, you can fill the dough with whatever you want as well, it's very versatile! Also, I make the circles larger than the recipe says, about 6-7 inch circles, that way they're larger and quicker to make. The leftover filling, if you have any, is great in a tortilla the next day for an awesome quesadilla!

 

 

 

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