Ingredients: |
Ingredients: For Filling:
• 1 1/2 lb spinach, chopped
• 1/3 cup olive oil
• 4 cloves garlic, finely chopped
• 6 1/2 oz tomatoes, peeled and chopped
• 3 1/2 oz bonito tuna in oil or boiled shrimp (prawns)
• 1/2 cup pine nuts
• 2 eggs, hardboiled and finely chopped
• Salt
For Dough:
• 2 cups all-purpose flour
• 1/4 cup olive oil
• 1/4 cup milk
• A few drops lemon juice
• 1 tablespoon beer
• 1/2 tablespoon baking soda
• Salt
• 1 egg, beaten
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Directions: |
Directions:FOR FILLING:
Boil the spinach for 10 minutes. Drain. Heat the oil in a skillet and saute the garlic on low heat, followed by the tomatoes.
When the tomato mixture is almost ready, add the spinach, bonito tuna and the pine nuts.
Cook for 5 minutes, then remove from the heat and add the chopped eggs and some salt.
FOR DOUGH:
While the mixture is cooking, prepare the dough. Put the flour in a bowl and add the oil, milk, lemon juice, beer, baking soda and salt. Mix by hand until the dough comes away from the sides of the bowl. Leave to rest for 20 minutes.
Preheat the oven to 400 degrees F. Roll the dough out thinly. Cut into 4-5 rounds. Place a tablespoon of filling on each round. Fold over and seal, making a narrow rim.
Transfer the turnovers to a lightly oiled baking sheet and brush each one with beaten egg.
Turn the oven down to 300 degrees F and bake the turnovers for approximately 30 minutes.
Serve warm or cold. |
This recipe for Spinach Empanadas is from