Cheesy Empanadas

ingredients

Dough

• 1 ½ cups all purpose flour

• ½ cup melted butter

• ¾ cup almond milk

• 2 tbsp baking powder

• Pinch of salt

Filling

• 3 garlic cloves, minced

• ¼ cups onion, chopped

• 1 ½ cup frozen spinach

• 1 cup frozen kale

• 3/4 cup follow your heart mozzarella shreds

instructions

Add flour, baking powder and salt to a bowl and mix. Melt butter, let cool slightly. Mix in butter and milk with flour and knead until combined. Set in fridge for at least 30 minutes.

Meanwhile, add a small amount of oil to a pan; add onions and garlic and saute until golden. Add kale and spinach, cook for 5 minutes under medium heat.

Heat oven to 350F degrees.

Cut dough in half, then divide each half in four pieces. Lightly flour a work surface and roll out each piece , about ~5 inch rounds (you can make smaller or bigger ones if you prefer). Add about 2 tbsp of filling + 1,5 tbsp of cheese to each empanada. Fold the dough over in half, use a fork to press edges close.

Add empanadas to a lined baking sheet. Optional to brush with plant-based milk (we used soy). Bake empanadas for 30 minutes or until golden. Serve with your favorite dip sauce.

Enjoy!