A traditional empanada recipe from Spanish chef José Pizarro, with a simple spinach and sheep's cheese filling, and sticky honey and pine nut glaze. This makes one large pastry which can be shared as a starter or snack, although it would also make a great vegetarian (check the cheese used is suitable) main course or could be made into smaller, individual parcels, if liked.
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Preheat the oven to 180°C/gas mark 4
Heat a frying pan over a medium heat and sweat down the onion and garlic in the oil until soft
1 small onion, peeled and finely chopped
5 garlic cloves, peeled and finely chopped
20ml of olive oil
Stir in the spinach and continue to sweat down until wilted and cooked through. Add the cheese and stir until until melted. Remove from the heat and set aside to cool slightly while you make the dressing
1kg spinach, washed
150g of sheep's-milk cheese, such as Torta del Casar
In a separate frying pan, gently toast the pine nuts until golden brown, then add in the honey and vinegar to create a glaze. Remove from the heat and set aside
20g of pine nuts
10g of honey
10ml of Pedro Ximinez vinegar
Place one sheet of the filo pastry on a large baking tray and lightly brush all over with the beaten egg. Layer the second and third sheets on top, repeating the egg wash between layers
3 sheets of filo pastry
1 egg, beaten, to glaze
Spoon the spinach filling along one of the shorter sides of the pastry, then roll up carefully, tucking in the ends to form a long rectangular parcel
Brush all over with the egg wash, then bake in the oven for 8 minutes until crisp and golden. Spoon over the pine nut dressing and serve immediately
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