Where are the empanadas?

This recipe has changed each time I have made it. And it never survives more than a 10 minute period. This is a great recipe for having a lot of hands in the kitchen. I normally prepare everything and then wait until someone else can help me to put these together.  After that they are done. And then eaten.


Here is what I needed:

• 2 tbsp raisins
• olive oil
• 1 lb fresh spinach chopped
• garlic - chopped
• 1/3 cup pine nuts - chopped
• 1 egg beaten
• puff pastry (room temp) There are 3 sheets of pastry per box, and I cut about 9 into one sheet. This recipe can make as many as you need. Just pay attention to your fillers. I can make about a dozen from this recipe.

Here is what I did:
FILLING:

1. Soak the raisins in warm water for 10 minutes. 
2. Drain and chop them.
   Cook down the spinach, garlic, and seasonings (your choice). 
3. Add raisins and nuts and LET COOL.
   
   ****I have been known to add mushrooms to this in the filling. Think about the final taste before you start adding random vegetables. The recipe I have here has a Mediterranean flare. Mexican flavors would have peppers and onions. These can also be stuffed with fruit to make them a dessert, or with meat to make them an entree.  If you want entree sizes, cut the pastry into slightly larger pieces. 
    
4. Preheat the oven to 350.
   
5. Spread out puff pastry on working surface. Cut to desired size. You can make rounds or squares. I make squares so I don't have extra dough. Before you cut, remember you are folding them in half, so make sure you will have enough space to do that with filling.
6. Add about 2 tsp of filling to each pastry square. I add mine to the side so I only half to fold one direction. 
7. Brush the edges with a LITTLE water. Close and seal by pressing sides together. You can also you a fork to create ridges. 
8. Brush the top side with egg. 
9. Place on a lightly greased baking sheet.
10. Cook about 15 minutes until golden. 

I like having help to make the last 5 steps feel more like an assembly line. I fill, someone else closes & brushes with egg. It works very nicely.