Description
Delicious spinach artichoke empanadas made with flaky puff pastry, perfect for appetizers or snacks.
Ingredients
Scale
- 8 ounces (227 g) cream cheese, softened
- 2 sheets (16 or 17 ounces total, about 450-480 g) puff pastry
- 1.5 cups (about 135 g) frozen spinach, thawed and well-drained
- 1.5 cups (about 240 g) artichoke hearts, drained (preferably packed in oil or water)
- ½ teaspoon (3 g) salt
- ½ teaspoon (1 g) pepper
- 1 large clove garlic, finely minced
- 1–2 egg yolks, beaten (optional, for brushing)
Instructions
- Step 1: Thaw the Pastry: Remove puff pastry from the freezer and place it in the refrigerator overnight for slow thawing. This maintains the layers and flakiness essential to the texture.
- Step 2: Preheat the Oven: Set your oven to 400°F (200°C). Allow it to fully preheat to ensure the pastries bake evenly and develop a golden, crispy crust.
- Step 3: Mix the Filling: Combine the thawed and thoroughly drained spinach, drained artichoke hearts, softened cream cheese, minced garlic, salt, and pepper in a mixing bowl. Stir continuously until the mixture is homogenous and smooth, approximately 3 to 4 minutes, to ensure consistent flavor throughout.
- Step 4: Roll Out the Pastry: Lightly flour your surface and roll out the puff pastry gently to smooth out creases without thinning it excessively. This prevents tough spots and supports even baking to achieve flaky layers.
- Step 5: Cut and Fill: Cut the rolled puff pastry into 3-inch (7.5 cm) squares. Place a measured amount of the filling on each square leaving about ½ inch (1.25 cm) around the edges free. Avoid overfilling to prevent spillage and ensure easy sealing.
- Step 6: Seal and Brush: Fold each square over the filling to form a heart or triangular-shaped empanada, pressing edges firmly to seal. Use a fork if needed to crimp edges. If desired, brush the tops with beaten egg yolk for a golden sheen after baking. If you prefer a shinier crust, brush the egg yolk 5 minutes before the end of baking instead.
- Step 7: Bake Until Golden: Arrange the empanadas on a lined baking sheet. Bake in the preheated oven for 14-17 minutes. Monitor closely, looking for the pastries to turn golden brown on the edges and tops. Rotate baking sheets halfway through if using multiple trays to promote even cooking. If edges brown too quickly, tent loosely with foil during the last 5-7 minutes of baking to prevent burning.
Notes
- Room Temperature: Store cooled pastries in an airtight container at room temperature for up to 2 days. Keep away from moisture to maintain crispness.
- Refrigeration: Keep in an airtight container in the fridge for up to 5 days. Reheat in the oven to restore crisp texture.
- Freezing: Wrap each pastry in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Thoroughly drain the spinach and artichokes in a fine mesh strainer to avoid soggy filling and pastry. Excess moisture is the main cause of a soggy crust.
- Mixing the filling until fully smooth and homogenous (3-4 minutes) ensures even flavor in every bite.
- Rotate baking sheets 10 minutes into baking if using two racks or trays to even out heat distribution.
- Brush egg yolk either before baking or at 5 minutes remaining for a more vibrant golden finish if you want extra color.
- Tent with foil if edges brown faster than centers to avoid burning.
Nutrition
- Serving Size: 1 empanada
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg