Spinach and Lentil Empanadas
- One Yellow Onion, roughly diced
- One head of Garlic, roughly minced
- 10 ounces of Frozen Chopped Spinach
- 1 ½ cups Arrowhead Mills Lentils, cooked
- ½ teaspoon Chili Powder
- 1/2 teaspoon Sea Salt
- 1 teaspoon Turmeric
- ½ teaspoon Cumin
- Kosher salt to taste
- Heat a large frying pan over medium heat and cover with olive oil when hot. When the oil is hot, add the garlic and onions. Cook at this heat for 10-15 minutes or until lightly golden and the edges of the garlic bits start turning brown.
- Add the spinach and cover the pan to steam for 6-8 minutes. Uncover the pan and cook on medium for another 3-4 minutes or until all the spinach is no longer solid from fridge. Salt to taste.
- Add lentils and cook for just one more minute. Salt to taste.
- Turn off heat and let sit to cool and then store, covered, in fridge until needed.
- To make dough, combine flour, salt, vegetable oil and cold water in a bowl and mix thoroughly until you get a springy and smooth dough. A mixer on medium speed will take about 6-8 minutes.
- When done, cover the mixing bowl with cling wrap and refrigerate the dough for 15 minutes.
- Preheat oven to 400°F.
- Remove both the dough and filling from the fridge.
- Start rolling out your dough by taking golf ball-sized dough from the bowl and shaping it into a round ball. Flatten it with the side of your fist and roll it out to make a wrapper. It should be about 5 inches diameter and doesn’t need to be a perfect circle. The dough should not be super thin or thick but it should be slightly thicker in the middle.
- When you have your empanada wrapper ready, take a tablespoon of the filling and put in the center. Fold one side of the empanada over the other side so you have somewhat of a half moon. Using a fork, firmly press the edges to seal the empanada.
- When done, place on a baking tray. Continue assembling empanadas until they can all go on the tray without touching.
- Bake for 30-40 minutes or until a golden brown.
- Serve with chimichurri sauce.