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Inspired by the flavors of Spain, this is an excellent dish for cocktail parties. Serve with a dry Spanish sherry or Rioja! Don’t let the length of the recipe fool you, this super easy…and can be made ahead! 1/4 cup currants To Make Filling: Place currants and sherry in small microwave-safe bowl and heat on high for 30 seconds. Set aside to cool. Heat olive oil in a large skillet, add onions and cook over medium heat for 8 to 10 minutes, stirring occasionally, until caramelized. Remove currants from sherry (reserve sherry for dipping sauce) and add currants to the skillet with the onions. Add spinach to onions and currants; cook over low heat for approximately 2 minutes, or until spinach has wilted. Remove to bowl and cool. Once cooled, add Manchego cheese and stir to combine. To Make Empanadas: Roll one sheet of puff pastry out on a lightly floured surface to 1/16 inch thick. Cut into 21/2-inch squares to make approximately 24 squares. In a small bowl, combine egg yolk and water to make an egg wash. Take about one teaspoon of filling and roll into a firm ball and place on each square. Brush edges of each square with egg wash. Fold each square in half and press edges with the tines of a fork to seal. BE SURE NOT TO OVERSTUFF the squares, or you will have a hard time sealing the edges. Place on a baking sheet lined with parchment paper, silpat or lightly sprayed with cooking spray.
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