Spinach Empanadas - cooking recipe

Ingredients

Pastry
2 (8 ounce) packages cream cheese, softened
3/4 cup butter, softened
2 1/2 cups flour
1/2 teaspoon salt
Filling
1/4 cup finely chopped onion
3 garlic cloves, minced
5 slices bacon, cooked and crumbled (reserve 1 T drippings)
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup small curd cottage cheese
1/4 teaspoon pepper
1/8 teaspoon nutmeg
1 egg, for egg wash
salsa, for serving

Preparation

For pastry: In a large bowl, beat together cream cheese and butter until smooth.
Gradually beat in flour and salt.
The mixture will be very thick.
Knead by hand.
Cover with plastic wrap and chill for 3 hours.
For filling: In a medium skillet, cook the onion and garlic in the reserved bacon drippings for 3-4 minutes until onion is tender but not brown.
Stir in the crumbled bacon, spinach, cottage cheese, pepper and nutmeg.
Let filling cool.
Preheat the oven to 450 degrees.
On a lightly floured surface, roll out pastry until it is 1/8 inch thick.
Using a 3 inch cutter, cut out as many pastry circles as possible.
Place 1 tsp filling on one half of each pastry circle.
Moisten the edges of the circle with beaten egg mixed with a little water (eggwash) and fold the other half over the filling.
Place on an ungreased baking sheet and seal the edges of the pastry with a fork.
Brush tops with the egg and prick a small vent in each.
Bake for 10-12 minutes until golden brown.
Serve warm with salsa for dipping.
To freeze: After baking, allow to cool. Freeze on a baking sheet until firm, then transfer to a large freezer bag. Seal & label.
To reheat: Reheat on a baking sheet at 450 degrees until just heated through. About 10 minutes.