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Stuffed Pastry
Did you know that you can create countless delicious recipes with our GOYA® Empanada Dough-Puff Pastry for Baking? Beyond empanadas, here you’ll find different types of flaky recipes you can create, from tartlets, rolls, mini desserts, to fantastic mini cheese and spinach tarts. Discover how to make these fantastic treats, and add them to your dessert and snack menu. You're going to love them!
Ingredients
12
GOYA® Empanada Dough-Puff Pastry for Baking
1 tbsp.
GOYA® Extra Virgin Olive Oil
1 tsp.
GOYA® Minced Garlic
3 cups
packed baby spinach
1 tsp.
GOYA® Adobo All-Purpose Seasoning with Pepper
1 cup
ricotta cheese
½ cup
mozzarella cheese, shredded
¼
plus1 tbsp Parmesan cheese, grated
1 tsp.
dried oregano
⅛ tsp.
ground nutmeg
1
egg yolk
¼ cup
flour, for dusting
Directions
Step 1
Preheat oven to 375°F. Heat oil in skillet set over medium heat. Cook garlic and spinach for 3 to 5 minutes or until spinach is wilted. Season with Adobo. Cool completely. Squeeze spinach to remove excess moisture. Chop spinach.
Step 2
In a medium bowl stir together spinach, ricotta, mozzarella, Parmesan, oregano and nutmeg.
Step 3
Whisk together egg yolk and 1 tsp water; set aside.
Step 4
Transfer 6 GOYA® Tapas Hojaldradas – Pastry Dough a lightly floured
surface. Add 3 tbsp. spinach filling to center of pastry. Brush edges with egg wash. Cap with another round of pastry. Press edges with fork to seal.
Step 5
Chill pastries in refrigerator for 30 minutes.
Step 6
Cut steam vent in center of pastry. Brush with remaining egg wash.
Step 7
Transfer to parchment paper-lined baking sheet and bake for 30 to 35 minutes or until pastry is golden brown.
Note: Serve with warm tomato sauce or salsa for dipping if desired.
New from Goya
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