SPINACH AND ARTICHOKE FOOTBALL EMPANADAS
Provided by Jeff Mauro, host of Sandwich King
Time 1h15m
Yield 20 empanadas
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Whisk together the cream cheese, sour cream and mayonnaise in a large bowl until well combined. Using a large spoon, stir in the garlic, cheeses, spinach and artichoke hearts. Season to taste and set aside.
- Place one empanada disc on a clean dry work surface, keeping the remaining dough covered with plastic wrap or a kitchen towel. Using a 4-inch football-shaped cookie cutter, punch out 2 footballs per dough disc. Set aside the excess dough; you will need this to create laces for the top of the football. Spread 1 1/2 to 2 heaping tablespoons cheese filling on one of the football cutouts, leaving a 1/4-inch border all the way around the edge. Place the other football cutout on top of the filling, stretching if necessary. Press down on the edges using a fork to fuse the 2 pieces together and make a decorative border around the empanadas.
- Use the excess dough to create 1 longer and 3 shorter strips. Put the longer strip running down the length of the football, then the 3 shorter strips across the longer one. Repeat with the remaining filling and dough discs. Place the finished footballs on the prepared baking sheet and brush with the egg wash. Bake until the empanadas are golden brown, 25 to 30 minutes.
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Cassio Gosmao
[email protected]Overall, I thought these empanadas were just okay. I wouldn't make them again.
Khalid Khalidzaman
[email protected]I had some trouble getting the empanadas to seal properly. They kept opening up in the oven.
ALEXANDER SENDAGALA
[email protected]The crust on these empanadas was a little bit too thick for my liking. I would have preferred a thinner, more flaky crust.
Leonard Gonzalez
[email protected]These empanadas were a little bit bland for my taste. I would have liked more seasoning in the filling.
Fardin Fahim
[email protected]I made these empanadas for my vegetarian friends and they loved them! They said they were the best empanadas they'd ever had.
Abad Taqi
[email protected]These empanadas were a little bit time-consuming to make, but they were worth it. They were so delicious!
Ansa Shaikh
[email protected]I'm not a huge fan of spinach, but I loved these empanadas! The artichoke and cheese really balanced out the flavor.
Shair Bloch
[email protected]I loved the flaky crust and the creamy filling. These empanadas were the perfect appetizer for my party.
Filip Bakula
[email protected]These empanadas were easy to make and tasted great! I will definitely be making them again.
Njabulo Jali
[email protected]I made these empanadas for a potluck and they were a huge hit! Everyone loved them.
Daniel Kumolu_johnson
[email protected]I followed the recipe exactly and the empanadas turned out perfectly. They were golden brown and crispy on the outside and the filling was creamy and flavorful on the inside.
Bilal Hijran
[email protected]These empanadas were delicious! I loved the combination of spinach, artichoke, and cheese.
Asif Ali Qamar
[email protected]I made these empanadas for my family and they were a huge success! The flavors were amazing and the crust was perfectly flaky.
MDfuzle Rabbi
[email protected]These spinach and artichoke empanadas were a hit at my Super Bowl party! They were easy to make and everyone loved them. I will definitely be making them again.