Empanada Barcelona

Directions

1. 1
   Blend all ingredients together.
2. 2
   Saute spinach, shallots, pine nuts and craisins in olive oil at high temperature for a short period of time.
3. 3
   Take off heat, set aside to cool.
4. 4
   Combine wine craisins and butter.
5. 5
   Reduce to a syrupy sauce.
6. 6
   Puff pastry: 1 sheet frozen puff pastry, defrosted 1 egg yolk combined with 1/2 teaspoon salt
7. 7
   Assembly: Put pastry on a parchment lined sheet pan.
8. 8
   Place salmon mousse down the middle and top with spinach filling.
9. 9
   Roll pastry jelly-roll style.
10. 10
    Brush egg yolk over the entire surface and bake in a preheated 325 degree oven for about 40 minutes, or until golden brown.
11. 11
    Let empanada cool down.
12. 12
    Cut into 1-inch thick sections and serve each slice with a generous portion of cranberry port sauce.