Spinach Empanadillas

Having served the people of Spain for 2 years on a mission for The Church of Jesus Christ of Latter-day Saints, Michael knows Spanish food. And was unimpressed with puff pastry for an empanada, tapa or no tapa. (Michael editorial note: As all clear thinking individuals know, true empanada is Galician empanada.  All other forms are merely pale imitations).  So he made up his version of traditional empanada dough:

Mix together:
1 tsp active dry yeast
1 tsp sugar
2/3 C warm water
1/2 C extra virgin olive oil
1 egg
2 tsp salt
2 T melted butter OR 2 T water

Add 3 1/2 C of flour, 1 cup at a time. Stir until flour is incorporated. Knead until elastic and smooth. Let rise one hour. Then roll out to about 1/8 " thick:

(Michael editorial note: this is enough empanada dough to make a cookie sheet sized empanada.  Should anyone actually want to try that let me know and I will give you the recipe and cooking times)

He made the filling as listed in the recipe and we used a mug to cut out circles of dough. Jacob, of course, was our helper-boy. Stuff, crimp, repeat. We then brushed them with an egg wash.

Bake at 350F for 20 minutes. Listen to Jacob chant: "Jacob eat.  Jacob eat."

They were delicious.  They have the official Jacob seal of approval; he even ate eyes into them to match what he thought looked like a mouth.

Yum.