Spinach and Roquefort Cheese Empanadas
A sophisticated combination of tender spinach and the intense character of Roquefort cheese, wrapped in a golden, crispy pastry.
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45 min
Medium
Fusión-Latina
4 servings
The story behind
This version is for those who enjoy bold flavors. The Roquefort melts with the spinach, creating a thick cream that surprises from the first bite. By serving them with the fresh beet salad, as seen in the photo, we achieve a perfect balance between the strength of the blue cheese and the natural sweetness of the vegetables. It's a dish that elevates the humble empanada to a gourmet level, ideal for a dinner with a good glass of wine. Simply spectacular!
Instructions
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1Ensure the spinach is very well drained to prevent the dough from getting soggy.
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2In a bowl, mix the chopped spinach with the crumbled Roquefort and cream cheese until a consistent paste forms.
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3Add black pepper to taste and walnuts if including them for a crunchy touch.
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4Place a portion of the filling in the center of each disk and close by pressing the edges with a fork to seal.
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5Brush with the beaten egg so they take on that golden color seen in the image.
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6Bake at 200°C (400°F) for 18-20 minutes until the pastry is well cooked and crispy.
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7Serve immediately with the side of fresh beets, carrots, and lettuce.
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