Sausage or Spinach Empanadas

Ole! My home is San Diego and I guess this is why I love spicy food so much. Going to Mexico with my daughter, Jericho, and her family this summer was so fun. My daughter and I stayed over night at a winery to the east of Ensenada for her birthday and the next day her husband, Albert, picked us up. I remember walking along the harbor in Ensenada smelling AND seeing the empanadas. My mouth was watering. I was so hungry for one…we settled for al pastor tacos instead, fresh off the grill. Needless to say, I had to find a way to make my own empanadas and I think I hit gold! You vote and be the judge. I discovered a recipe on Yummly.com for the crust, since I had exhausted my repertoire and filled the trash can with unworthy experiments! Sometimes you can find supporting recipes on line that make all the difference and save some time 🙂 But the filling is all mine, and, of course, it is spicy and hot!

Sausage or Spinach Empanadas
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Servings Prep Time
16 - 20 empanadas 30 minutes
Cook Time
20-35 minutes
Servings Prep Time
16 - 20 empanadas 30 minutes
Cook Time
20-35 minutes
Sausage or Spinach Empanadas
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
16 - 20 empanadas 30 minutes
Cook Time
20-35 minutes
Servings Prep Time
16 - 20 empanadas 30 minutes
Cook Time
20-35 minutes
Ingredients
Meat Filling
  • 1 lb bio ground pork or ground beef, turkey or chicken
  • 1 green onion sliced
  • 1 clove garlic chopped
  • 1 tsp cumin
  • 1 tsp Mexican seasoning Organic or Healthy Foodie's recipe!
  • 1 tsp chili pepper powder
  • 1 tsp red pepper flakes
  • 1 tsp himalayan salt
  • 3 oz tomato paste
  • 2 medium tomatoes chopped
  • 1/2 cup cilantro chopped
Spinach Filling
  • 1 lb fresh spinach
  • 1 tsp himalayan salt
  • 1 tsp red pepper flakes
  • 1 cloves garlic chopped
  • 1/4 cup cashew ricotta cheese optional see post or use bio goat cheese
  • 1 tbsp olive oil
  • 1 tsp himalayan salt
  • 1 tsp pepper
Empanada Crust
  • 1 1/2 cup almond flour finely ground
  • 3/4 cup arrowroot flour or tapioca
  • 1 1/2 tsp himalayan salt
  • dash cumin optional
  • dash chili powder optional
  • 3 tbsp light olive oil
  • 2 eggs beaten
  • 1 egg beaten for brushing tops
Servings: empanadas
Units:
Instructions
Pork Filling
  1. Place pork in frying pan and cook until done. About 10 minutes.
  2. Add onions, garlic and spices. Cook for about 10 minutes.
  3. Add the remaining ingredients and simmer for 20 minutes on low with the lid cocked. Remove from heat and bring to room temperature while you prepare the Spinach filling and empanadas.
Spinach Filling
  1. Chop spinach in a food processor along with all the seasoning and ingredients except the Cashew Ricotta Cheese (or bio Goat Cheese). This will be added when filling the empanadas.
  2. Process spinach filling until rough. Don't puree.
Empanada Dough
  1. Use a fork and whisk together all the dry ingredients.
  2. Add my twist of cumin and chili powder at this time if using.
  3. Beat the oil and the 2 eggs together.
  4. Pour the oil and the eggs over the dry mixture and use a fork to mix. If too wet add a little more almond flour. If too dry add a few drops of oil.
  5. Make 6 to 8 balls out of the empanada dough. It depends on how large you want the final product. I make 4 - 5 inches circles. Place in refrigerator while you work with 2 or 3 at a time as you assemble them.
Assembling Empanadas
  1. Heat the oven to 400 degrees. Line 2 trays with baking paper.
  2. Use your hands to press the dough into circles. You can also place some tapioca or arrowroot flour on a sheet of baking paper and press them out with your hands. If you use a roller you will need to dust the tops and bottoms then place another sheet of baking paper on top of the balls.
  3. Add your filling. Not too much, they're hard to close with this dough. Use a fork to seal the edges.
  4. Use a spatula to transfer the filled empanadas to the lined baking trays. Repeat this process until all refrigerated balls are pressed and filled.
  5. Beat the remaining egg and coat the top of each empanada. Bake for 10 minutes and them carefully turn them over. Coat again with the egg wash. Bake for another 10 minutes.
  6. Let cool on the tray for a few minutes before moving.
  7. THANK your Yummy for the great recipe. IT WORKS!
Recipe Notes

These are delicious by themselves or you can create your own salsa or try my Spanish Sauce/Dip on the post Infused Egg Bake!

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