Spinach Empanadas

• fresh spinach↗3 cups

  chopped

• olive oil↗1⁄3 cup
• garlic cloves↗4

  finely chopped

• roma tomatoes↗1 1⁄2 cups

  seeded, peeled, and chopped

• hard-boiled eggs4

  chopped

• fresh lemon juice↗1 tablespoon
• salt↗
• pepper↗
• Dough
• flour↗2 cups
• salt↗1⁄2 teaspoon
• baking powder↗1 teaspoon
• butter↗2 tablespoons
• lard (or vegetable shortening)↗4 tablespoons
• whole egg↗1
• egg yolk↗1
• cup cold water (more or less)↗1⁄2

Step-by-step instructions

1. 1

   Steam the spinach in a steamer until wilted, but not mushy--just a minute or two in the steamer.

2. 2

   Heat the olive oil in a saute pan; when it is moderately hot, quickly stir in garlic and tomatoes, stirring constantly, for a couple of minutes.

3. 3

   Remove pan from heat and let cool; mix in the cooked spinach, salt and pepper to taste.

4. 4

   Dough: sift the flour with the salt and baking powder; place half the flour mixture in a big mixing bowl; make a well in the center.

5. 5

   Place the butter, large, eggs, and water in the well.

6. 6

   Mix at low speed to form a paste.

7. 7

   Continue to mix in the remaining flour mixture until all is added; you may need to add water--slowly and in small quantities--until the dough reaches the right consistency.

8. 8

   The dough should be soft and pliable, like pie dough.

9. 9

   Place the dough in a bowl, cover with plastic wrap and refrigerate for 30 minutes.

10. 10

    Lightly flour a work surface; divide the dough into 4 pieces (keep the pieces you aren't using in the refrigerator until you need them).

11. 11

    Use a floured rolling pin to roll out the dough about 1/8 inch thick.

12. 12

    Use a large round cookie cutter or bowl (about 4 inches diameter) to cut circles from the dough.

13. 13

    Use a slotted spoon (to allow any excess liquid to drain from the filling) and put some filling in the center of the circle and fold over to make a half circle; don't overfill.

14. 14

    Seal the edges of the dough with your fingers or with a fork to make a scalloped edge.

15. 15

    Get a large frying pan and add enough vegetable oil to cover the empanadas completely; heat the oil to the frying stage, about 350°.

16. 16

    Fry the empanadas in oil, turning occasionally until brown on all sides; drain on paper towels; serve hot.

17. 17

    **You may also bake these in the oven on a lightly greased baking sheet at 350° for approximately 15-20 minutes, or until golden brown.**