Spinach and Wurstel Empanadas
Recipe type: Appetizer
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
  • 125gr semolina flour
  • 125gr 00 flour
  • 25gr white wine
  • salt
  • sugar
  • 1 yolk
  • 40gr water
  • milk or 1 yolk for brushing
  • spinach
  • cheese (as Gouda, Emmenthal o mozzarella)
  • wurstel
  1. Mix together the two flours, in the middle put the egg, salt, the tip of a teaspoon of sugar and the water.
  2. Mix everything together till you have a soft dough. Cover and refrigerate for at least 1 hour.
  3. Cook the spinach for about 10/15 minutes in a pan with some oil and let them cool off.
  4. Lightly flour a work surface and roll out the dough to 3 mm thick. Cut out 6-inch rounds.
  5. Brush the dough with some milk. Add some filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed.
  6. Cook them for 15 minutes at 375 degrees.
Recipe by The Empire State Cooking at https://theempirestatecooking.ifood.it/2015/03/spinach-wurstel-empanadas.html