Ingredients Jump to Instructions ↓

  1. 1 1/4 c. chopped button mushrooms

  2. 1/3 c. minced onion

  3. 1/4 c. bulk Italian sausage

  4. 1 T. olive oil

  5. 1/4 c. dry sherry or Marsala

  6. 1 c. chopped fresh spinach

  7. 1 T. chopped fresh thyme

  8. 1/2 t. fresh lemon juice Salt and pepper to taste

  9. 1/2 c. crumbled feta

  10. 1 pkg. refrigerated pie dough

  11. 1 egg yolk

  12. 1 T. water Romesco Sauce

  13. 1/3 c. toasted almonds

  14. 1 T. sugar

  15. 1 clove garlic

  16. 1 jar roasted red peppers (12 oz.), drained

  17. 1 T. red wine vinegar Salt and red pepper flakes, to

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees; line two baking sheets with parchment paper. Sauté mushrooms, onions and sausage in olive oil in a frying pan over medium heat until onion is soft, about 5 minutes. Deglaze with sherry, simmer until nearly evaporated, then stir in spinach, lemon juice, thyme, salt and pepper. Cook just until spinach wilts, transfer to a bowl, and cool to room temperature; stir in feta. Unroll pie dough and cut out 3 inch circles. Place 1 tsp. filling on each round, fold in half and pinch to seal. Arrange on baking sheet, then crimp the sealed edge with a fork. Repeat with remaining dough and filling, rerolling scraps of dough. Blend egg yolk and water and brush on empanadas. Bake until crust is golden, 15-18 minutes. Pulse almonds, sugar and garlic in food processor until nuts are fine but not oily. Add remaining ingredients; process until purred.


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