Spinach Corn and Cheese Empanadas
I had planned to make these as part of office potluck for DH. But it got moved and left me wonder whether it makes sense to make these or not as both me and DH are off high calorie food for a couple of weeks.
But since this was also one of the recipes I had marked for the JTTC mexican foods, I decided to make a small batch, to give away - (whoever rings the bell first!)
Fresh out of oven, I had the lucky bellman - it was the kiddo who came back home to refill his water bottle in middle of a very intense football match. While he was standing by the tap refilling - I put a small cooled down piece of the empanada in his mouth - PS- he hates this kind of mushy things...so I expected him to explode.
But a bit of hunger saved the day and he asked for another bite...then he checked whether there are enough to take for his friends....I asked him to come back after the match (in my head - after the photo session!)
So I found patrons who asked me to make these again for Kiddo's birthday next month..all in all good recipe and works for kids...so go ahead and try
Ingredients
1 roll of puff pastry
for stuffing
1 bunch fresh spinach
1 cup sweet corn (if using fresh, boil the corn kernels and pulse them in the mixie to grind it to a coarse paste)
1 cup cheddar cheese
1 tbsp. butter
1 tspn green chilli paste
1 tspn black pepper
salt to taste
Oil to cook
Method
1) In a pan, heat a tspn butter, add the corn. Saute it for 3-4 min.
2) add the chopped spinach, salt (use less as cheese will be salty), pepper and green chilly
3) Next add the grated cheese and let it cook for 2-3 min
4) Let this mixture cool down
5) Roll out the puff pastry sheets and cut 3 inch circles.
6) On each circle spoon out some of the mixture of spinach and corn
7) Fold over one side of the pastry and enclose the stuffing. Using a fork seal the edges.
8) Repeat for remaining rolls
9) You can either bake at 180 c preheated oven for 25 min or deep fry in oil until the pastrys are golden
But since this was also one of the recipes I had marked for the JTTC mexican foods, I decided to make a small batch, to give away - (whoever rings the bell first!)
Fresh out of oven, I had the lucky bellman - it was the kiddo who came back home to refill his water bottle in middle of a very intense football match. While he was standing by the tap refilling - I put a small cooled down piece of the empanada in his mouth - PS- he hates this kind of mushy things...so I expected him to explode.
But a bit of hunger saved the day and he asked for another bite...then he checked whether there are enough to take for his friends....I asked him to come back after the match (in my head - after the photo session!)
So I found patrons who asked me to make these again for Kiddo's birthday next month..all in all good recipe and works for kids...so go ahead and try
Ingredients
1 roll of puff pastry
for stuffing
1 bunch fresh spinach
1 cup sweet corn (if using fresh, boil the corn kernels and pulse them in the mixie to grind it to a coarse paste)
1 cup cheddar cheese
1 tbsp. butter
1 tspn green chilli paste
1 tspn black pepper
salt to taste
Oil to cook
Method
1) In a pan, heat a tspn butter, add the corn. Saute it for 3-4 min.
2) add the chopped spinach, salt (use less as cheese will be salty), pepper and green chilly
3) Next add the grated cheese and let it cook for 2-3 min
4) Let this mixture cool down
5) Roll out the puff pastry sheets and cut 3 inch circles.
6) On each circle spoon out some of the mixture of spinach and corn
7) Fold over one side of the pastry and enclose the stuffing. Using a fork seal the edges.
8) Repeat for remaining rolls
9) You can either bake at 180 c preheated oven for 25 min or deep fry in oil until the pastrys are golden
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