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Vegetable and Cheese Empanadas
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Vegetable and Cheese Empanadas

50 Min(s)
20 Min(s) Prep
30 Min(s) Cook
Spinach, onions and finely chopped carrots cooked with dressing and shredded cheese make a tasty filling for these from-scratch empanadas.
What You Need
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12 servings
Original recipe yields 12 servings
3 cups flour
1/2 tsp. salt
2/3 cup shortening
2 eggs, divided
2/3 cup water
2 Tbsp. KRAFT Zesty Italian Dressing
1 cup finely chopped onions
2 cups tightly packed fresh spinach, cooked, drained and finely chopped
1 cup finely chopped cooked carrots
1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheeses
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Let's Make It
1
Combine flour and salt in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Add 1 egg; mix well. Gradually add water, mixing well after each addition. Shape into ball; wrap tightly in plastic wrap. Refrigerate until ready to use.
2
Heat dressing in large skillet on medium-high heat. Add onions; cook and stir 3 to 5 min. or until crisp-tender. Add spinach and carrots; cook and stir 5 min. Remove from heat; cool.
3
Heat oven to 375ºF. Roll out half the dough on lightly floured surface to 1/16-inch thickness; cut into12 (4-inch) rounds with biscuit cutter. Repeat with remaining dough.
4
Add cheese to spinach mixture; mix well. Spoon onto centers of dough rounds, adding about 1-1/2 Tbsp. spinach mixture to each round. Beat remaining egg until blended; brush onto outer parts of dough rounds. Fold dough rounds in half; press edges together to seal. Make small cut in top of each empanada to vent the steam. Place on baking sheet sprayed with cooking spray; brush with any remaining egg.
5
Bake 15 min. or until golden brown.
Kitchen Tips
Tip 1
Size Wise
Share these delicious empanadas with friends and help each other stick to the serving size.
Tip 2
Make it Easy
Use ready-made pie dough instead of making your own. Cut into rounds as directed, rerolling dough scraps as necessary until all the dough is used. Continue as directed.
Tip 3
Make Ahead
Prepare and bake empanadas as directed; cool completely. Freeze in airtight container or resealable freezer-weight plastic bag. To reheat, place frozen empanadas on baking sheet. Bake in 350°F oven 20 min. or until heated through.
Tip 4
Substitute
Substitute 1/2 lb. ground chicken, pork or beef, cooked and drained, for the spinach and carrots. Add to the cooled cooked onions along with the cheese.
Nutrition
Calories
300
Calories From Fat
0
% Daily Value*
Total Fat 19g
24%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 50mg
17%
Sodium 270mg
12%
Total Carbohydrates 27g
10%
Dietary Fibers 2g
7%
Sugars 1g
2%
Protein 9g
18%
Vitamin A
90%
Vitamin C
2%
Calcium
2%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 servings, 2 empanadas each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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