RECIPES 


        Saffron-Infused Empanada with 

                                  Spinach and Three Cheeses

 Empanada Dough

  • 2 1/4 cups artisan flour
  • 1 1/2 teaspoons salt
  • 1 stick cold unsalted butter, cut into 1/2-inch cubes
  • 1 large egg 
  • 1/3 cup ice water infused with saffron
  • 1 tablespoon Spanish sherry vinegar 
  • 1 egg for glazing 
    Boil water and infuse saffron in water. Chill. Sift flour and salt. Blend in butter with a pastry blender until it resembles a course texture.  Beat egg, water, and vinegar together.  Add to flour mixture to create the dough. Knead dough and roll out.  Using a pasta maker, work strips of dough through to thin the dough. Using a cookie cutter, cut the empanadas to desired shape.

 

Filling

  • 1 tablespoon butter
  • 1 lb spinach
  • 1/4 lb feta
  • 1/8 lb best Spanish cheese
  • 1/8 lb Manchego cheese
  • 1/2 teaspoon grated nutmeg

Melt 1 tablespoon butter into heavy skillet and add spinach until wilted and tender. Remove from heat and cool. Squeeze liquid from the spinach. Chop and add feta, Spanish cheese, Manchego cheese, and nutmeg. Salt and pepper to taste.

Preheat oven to 375 F.

Place a small amount of filling on one piece of dough. Brush the edges lightly with water. Place a second piece of dough on top. Press down lightly to seal. Repeat with remaining dough. Beat egg with 1 tablespoon water. Using a pastry brush, brush lightly with glaze.

Bake in the oven for 20 to 25 minutes until lightly brown. Serve warm.