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Vegetable and Cheese Empanadas

Vegetable and Cheese Empanadas recipe
photo by:kraft
I loved it
posted by
on 10/17/2012
20 min
35 min
12 servings, 2 empanadas each
Magazine Acquisition

what you need

cups  flour
tsp.  salt
cup  shortening
 eggs, divided
cup  finely chopped onion
Tbsp.  KRAFT Zesty Italian Dressing
cups  fresh spinach, cooked, drained and finely chopped
cup  finely chopped cooked carrots
cups  KRAFT Shredded Colby & Monterey Jack Cheeses

Make It

MIX flour and salt in large bowl. Cut in shortening until mixture resembles coarse crumbs. Add 1 of the eggs; mix well. Gradually add 2/3 cup water, stirring until mixture forms a ball. Wrap tightly; refrigerate while preparing the filling.

COOK and stir onions in dressing in large skillet on medium-high heat until tender. Add spinach and carrots; cook and stir 5 minutes. Remove from heat; cool. Stir in cheese.

ROLL out half of the dough on lightly floured surface to 1/16-inch thickness. Cut into 4-inch circles. Repeat with remaining dough. Spoon 1-1/2 Tbsp. of the spinach mixture onto center of each dough circle. Beat remaining egg; brush onto outer parts of circles. Fold dough in half to cover filling; press edges together to seal. Make a small cut in top of each empanada. Place on baking sheet; brush with any remaining egg.

BAKE at 375°F for 15 minutes or until golden brown.

Kraft Kitchens Tips

Share these delicious empanadas with friends and help each other stick to the serving size.
Make it Easy
Use ready-made pie dough instead of making your own. Cut into circles as directed, rerolling dough scraps until all of the dough is used. Continue as directed.
Make Ahead
Prepare and bake as directed; cool completely. Freeze in an airtight container or sealable freezer-weight plastic bag. To reheat, place frozen empanadas on baking sheet. Bake at 350°F for 20 minutes or until heated through.
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