Spinach Empanadas

Directions

1. 1
   For pastry: In a large bowl, beat together cream cheese and butter until smooth.
2. 2
   Gradually beat in flour and salt.
3. 3
   The mixture will be very thick.
4. 4
   Knead by hand.
5. 5
   Cover with plastic wrap and chill for 3 hours.
6. 6
   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.
7. 7
   Stir in the crumbled bacon, spinach, cottage cheese, pepper and nutmeg.
8. 8
   Let filling cool.
9. 9
   Preheat the oven to 450 degrees.
10. 10
    On a lightly floured surface, roll out pastry until it is 1/8 inch thick.
11. 11
    Using a 3 inch cutter, cut out as many pastry circles as possible.
12. 12
    Place 1 tsp filling on one half of each pastry circle.
13. 13
    Moisten the edges of the circle with beaten egg mixed with a little water (eggwash) and fold the other half over the filling.
14. 14
    Place on an ungreased baking sheet and seal the edges of the pastry with a fork.
15. 15
    Brush tops with the egg and prick a small vent in each.
16. 16
    Bake for 10-12 minutes until golden brown.
17. 17
    Serve warm with salsa for dipping.
18. 18
    To freeze: After baking, allow to cool. Freeze on a baking sheet until firm, then transfer to a large freezer bag. Seal & label.
19. 19
    To reheat: Reheat on a baking sheet at 450 degrees until just heated through. About 10 minutes.