Pastry parcels filled with spinach, raisins and goat cheese

Pastry parcels filled with spinach, raisins and goat cheese

Empanadillas de queso y espinaca

By
From
Spanish Made Simple
Serves
8 as a tapa

I grew up eating these (like every Spanish kid really) but traditionally they tend to be filled with tuna, red (bell) peppers and tomato. This vegetarian version is so tasty and so popular in my restaurants.

Ingredients

Quantity Ingredient

For the dough

Quantity Ingredient
75ml olive oil
175g plain flour
A pinch salt
1 egg, Beaten

For the filling

Quantity Ingredient
5 tablespoons olive oil
1 onion, Thinly sliced
2 garlic cloves, finely chopped
3 tablespoons raisins
200g baby spinach
50g goat cheese
A pinch salt
A pinch white pepper
2 tablespoons double cream

Method

  1. To make the dough, pour the oil and 75ml into a saucepan over a high heat and bring to the boil. Take off the heat and add the flour and salt, stirring vigorously for about 1 minute, until fully mixed. Allow to cool a little, then knead for 1 minute. Wrap in plastic wrap and refrigerate for 30 minutes.
  2. Roll out the chilled pastry on a lightly floured surface to about 3mm thick and cut out as many circles as you can using a saucer as a template. Re-roll the scraps to make more circles. Set aside.
  3. Pour the olive oil for the filling into a large frying pan and gently fry the onion over a medium heat for a good 20 minutes until golden. Add the garlic and raisins and fry with the onion for a further 5 minutes. Add the spinach, crumble in the goat cheese and season with the salt and pepper. Let it all wilt and melt for a couple of minutes and then add the cream. Don’t leave it over the heat for longer than 2 minutes. Refrigerate for at least 30 minutes so that it becomes easier to handle.
  4. Preheat the oven to 200°C.
  5. Spread the pastry discs over the worktop and add a tablespoon of the filling to each one. Brush all around the edges with the beaten egg, then fold each one over to make semi-circles. Use a fork to press the edges together to seal. Brush each empanadilla with more egg and bake for 10 minutes, or until golden and crispy.

Note

  • These can also be shallow-fried in oil over a medium heat for 2 minutes on each side.
Tags:
Spanish
simple
weekday
tapas
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again