Ingredients:
Mass
- 3 cups flour
- 2 teaspoons baking powder
- 150grs butter or margarine
- 1 egg
- 1cdta salt
- milk quantity needed
Preparation:
Put in a bowl the flour sifted with baking powder and salt.
Incorporate the butter or margarine at room temperature and finally the egg with the milk needed to unite the masses.
The consistency of the dough should be tender but can be stretched. Let it rest in the refrigerator for one hour.
Filling
- 1 and 1 / 2 cup of cooked spinach, drained and chopped
- 3 table spoon grated cheese
- 50 g chopped olives
- 3 / 4 cup thick white sauce
- 2 hard boiled eggs, chopped
- salt, pepper and nutmeg to taste
Preparation:
Put in a bowl all filling ingredients and stir until blended.
Take to the fridge until the filling is chilled and can work better.
Roll dough very thin making it more and cut the empanada discs.
Bake in center of each one a little fill and close the pie or just making a Repulgue treading with a fork.
Place on greased plate and cook over moderate oven. Before they begin to brown remove from oven and paint with beaten egg with a tablespoon of sugar, or with melted butter.
These pies are great for those who prefer to eat healthier, as they are light and taste particularly delicious.
