Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
To prepare
Filling
Cottage cheese dip
To bake
How it's done
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Dough
Mix the flour and salt in a bowl. Add the butter in pieces and rub together using your hands to form an even, crumbly mixture. Add the water and knead to form a smooth dough. Wrap the in cling film, leave to rest at room temperature for approx. 30 mins.
To prepare
Peel and finely chop the shallot and garlic.
Filling
Heat the oil in a wide pan. Add the spinach in batches, allow to wilt. Add the shallot and garlic, sauté for approx. 3 mins., season.
Place the spinach in a sieve, squeeze thoroughly, combine with cottage cheese in a bowl, mix, and let cool.
Cottage cheese dip
Finely chop the parsley, place in a measuring cup with the cottage cheese and all the other ingredients up to and including the nutmeg, season, and puree.
To shape
Shape the dough into a roll, divide into 8 portions, and on a lightly floured surface, roll out thinly into circles (each approx. 15 cm in diameter).
Place 1½ tbsp of filling in the centre of each dough round. Brush the edges of the dough with a little water, place over the filling, and press the edges together firmly by hand. Place the empanadas on a baking tray lined with baking paper.
To bake
Beat the egg and use it to brush the empanadas. Approx. 30 mins. in the centre of an oven preheated to 200 °C. Remove, let cool on a rack, and serve lukewarm with the cottage cheese dip.
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