This document provides a recipe for making empanadillas, a stuffed pastry. It includes instructions for making the spinach, bacon and sausage filling and the wheat flour dough. The filling involves boiling spinach, frying bacon and sausage, and combining the ingredients. The dough is made by mixing flour, butter, olive oil, egg and water. The dough is kneaded for 30 minutes, allowed to rest for at least 30 minutes, then rolled out and circular pieces are used to create turnovers filled with the spinach mixture. The empanadillas are deep fried until golden brown and served hot.

1. EMPANADILLAS http://recipespicbypic.blogspot.com

2. EMPANADILLAS The Stuffing Ingredients for 4 servings: 400 grs of frozen spinachs, 100 grs of bacon in strips, 50 grs of pine nuts and 1 big pork sausage, salt and olive oil. The Dough Ingredients for 4 servings: 300 grs of wheat flour, 25 grs of butter, 3 table spoons of olive oil, 1 egg, ¾ glass of water, salt and some more flour to have on the working surface.

3. EMPANADILLAS Follow package instructions to boil the spinachs. Have some salt in the water. Reserve and strain. Make sure they leave all water away. In a saucepan with some olive oil, fry the bacon until golden. Reserve. In the same oil fry the meat of the sausage that you have previously minced. Reserve.

4. EMPANADILLAS In the same saucepan add the pine nuts until golden, when so, add the spinach, bacon and pork meat and stir at medium fire for 2 minutes, add a pinch of salt and reserve.

5. EMPANADILLAS Get a pot ready and have the water, butter, some salt and olive oil at low heat. When the butter is disolved, take away from the heat. Place in a big bowl and add the flour through a strain so that we don’t get lumps. Stir and start getting a dough.

6. EMPANADILLAS Once all flour is in, add the egg and keep on working the dough.

7. EMPANADILLAS When you have an homogeneous texture, add flour to the working surface and knead for a while (I did for ½ hour).

8. EMPANADILLAS After that time make a ball with the dough and cover with a clean kitchen cloth for minimum ½ hour. I left it for 3 hours and then procedeed with the empanadillas.

9. EMPANADILLAS Take the dough over a clean surface with some flour on and with a rolling pin expand the dough until you get a thin lay. With a glass or a big cup or any other kitchen tool get circles in the dough. Once you have the dough circle put some of the spinachs in one half of the circle and close the dough to get a clam shape. Use a fork to close the “clam” and make sure the stuffing won’t leave the empanadilla while boiling in the olive oil. Have it boiling until golden.

10. EMPANADILLAS Then reserve in kitchen paper so that all the oil leaves the empanadilla and present in a tray. Eat while is still hot.