Spinach and Lentil Empanadas

Spinach and Lentil Empanadas

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Servings12 empanadas
Prep Time50 mins
Bake Time40 mins

Ingredients

Filling

  • 1 large onion roughly chopped
  • 1 clove garlic roughly minced
  • 10 ounces frozen spinach chopped
  • 1 ½ cups Arrowhead Mills Organic Green Lentils cooked
  • ½ teaspoon chili powder
  • ½ teaspoon sea salt
  • 1 teaspoon turmeric
  • ½ teaspoon cumin
  • 1 pinch kosher salt to taste

Dough

Instructions

Filling

  • 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.

Dough

  • 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.

Assembly

  • 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.
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