I’ve told you over and over again that I love to bake. Cookies, bread, cakes….but not pies. I don’t really know that I’ve ever baked a pie. Grandmom bakes the pies at Thanksgiving, Christmas, and any other pie-related gathering. So, needless to say, I’ve never made a pie crust (I’ve made graham-cracker crusts, but I don’t really think the crust of a cheesecake is anything like that of an apple pie) and have no strong feelings about the lard vs. all butter campaign. What I do know is that on Friday night, when I wanted a quick dinner and my ravoli wrappers had, to my dismay, gone bad, the pie crust became my new best friend. Or, should I say, the packaged frozen pie crust from the grocery store.
Now, don’t judge me. I made the filling. I stuffed the “empanadas.” Did I make the crust? Heck no. Was I happy to be eating dinner in 15 minutes versus the undisclosed amount of time it would’ve taken me to find a recipe, make the crust, and roll it out? Heck yes. So maybe there was just a little of my least favorite Food Network star in me on Friday. But let’s just keep that a little secret between us, mkay?
PSSSST: I really want this book. Is it as awesome in real life as it looks on my computer screen??
Empanadas with Spinach and Chorizo
1 frozen pie crust, defrosted, rolled out, and cut into squares large enough to fold in half after adding filling
1 link chorizo, casing removed, chopped
1-2 big handfuls of spinach, chopped
2 ounces feta cheese
1 tbsp olive oil
1 tsp garlic
Preheat oven to 350 degrees, and line a baking sheet with parchment paper.
Heat oil in a saucepan over medium heat and saute garlic for 1-2 minutes. Add chorizo and cook until meat is cooked through. Add spinach and cook until wilted down. Remove from heat and add feta. Make sure everything is evenly distributed.
Place about a teaspoon of filling (unless you made your squares very large or small – mine were about 4 inches across) in the center of the crust, and fold over. Seal the edges using either a fork or your fingers.
Once all the crusts are filled, lay them on the baking sheet and bake for 15 minutes or so – until the crusts are golden brown.