With no meat or dairy, these empanadas will keep for a day at the beach or park, or just lunch in the yard or on the patio.
For the dough:
- 2 cups all purpose flour
- ¾ cup masa harina
- ½ teaspoon salt
- 3 tablespoons shortening
- 2 egg yolks
- ¾ cup water
Combine the first four ingredients in a mixing bowl. Add the shortening and mix until incorporated.
Add the egg yolk and water. Continue mixing until a soft dough has formed.
Place the dough on a floured surface and knead until smooth. Cover the dough and let it rest for 30 minutes
Divide the dough into 12 balls. Roll out each ball to 1/8 inch thickness.
Spoon filling onto one side of each disc and fold over. Moisten and seal edges and proceed with recipe directions.
For the Filling:
- 1 ½ tablespoons vegetable oil
- ½ cup chopped onion
- 2 cloves garlic, chopped
- 1 jalapeño, seeded if desired, chopped
- 2 Roma or plum tomatoes, seeded and chopped
- 5 cups spinach, washed and torn into strips
- 1/4 teaspoon ground cumin
- Salt and pepper to taste
Heat the oil in a large skillet. Add the onion and sauté until transparent. Add the garlic and chile.
Continue cooking 1-2 more minutes.
Add the tomatoes and cook until they have rendered all their juices.
Add the spinach, cumin, salt and pepper, stirring continuously as the spinach wilts.
When all liquid has evaporated, allow the mixture to cool slightly and spoon some onto half of each empanada disc.
Fry in two inches of 375°F oil until golden on each side, turning once, or bake for 20-25 minutes at 375°F until golden brown.