Vegetarian Empanadas with Spinach and Pine Nuts

Ingredients

Quantities are for one portion.

• 15 gpine nuts
• 5 mlolive oil
• 100 gshortcrust pastry (store-bought)
• 1egg
• 50 gricotta cheese
• 100 gfresh spinach

Method

1. Preheat the oven. Heat the olive oil in a pan and gently wilt the fresh spinach. Squeeze out absolutely all excess moisture once cooled, then chop finely.
2. In a dry pan, lightly toast the pine nuts until golden and fragrant.
3. In a bowl, mix the chopped spinach, ricotta cheese, and toasted pine nuts to create the filling.
4. Roll out the shortcrust pastry and cut it into two large circles. Spoon the filling heavily onto one half of each circle.
5. Fold the pastry over the filling to form half-moons, crimping the edges firmly with a fork to seal. Beat the egg and brush it entirely over the pastries.
6. Bake the empanadas on a lined tray until the pastry is puffed, completely cooked through, and deeply golden brown.