Thank You Erica for The Idea

Erica asked us to make a vegetarian Empanada with spinach with an Asian Influence, so we did. It turned out great!! Here is the Recipe and Thank You Erica for the Idea!!

 Dough/Crust:
Four Cups All Purpose Flour
Two Cups Coconut Oil
One Cup Cold Water
1/2 Cup Chopped Green Onions
1/2 Teaspoon Salt

Filling:
4 Grated Cloves Garlic
1/2 Tablespoon Grated Ginger
1/4 Tablespoon Grated Lemongrass
2 Pounds Fresh Spinach
1/3 Cup Coconut Oil
1/4 Teaspoon Cinnamon
3 Large Eggs
1 Cup Room Temperature Cream Cheese
Salt and Pepper to taste

Egg Wash:
2 Large Eggs
3 Tablespoons Water

Preheat Oven to 450 degrees F
In a large pot add coconut oil and have the heat at a medium high heat, once the oil is heated add the garlic, ginger and lemongrass and saute until its aromatic "about 2 to 3 minutes". Then add in the cinnamon, cook for an additional minute and then add in the spinach. Continue to cook until spinach is dark green and all ingredients are well Incorporated. Then put aside and let cool.

While waiting for spinach to cool you can make the crust.
In a medium bowl add in all ingredients except water. Mix well until crumbs are formed. Then start to add small amount of water a little at a time. "you might not need all that water" Once the dough is fully combined and resembles a pie crust dough split the dough in half, flatten with your hands and place in plastic wrap. leave in the Fridge to chill for a minimum of 30 minutes.

Once Spinach is cooled, put on a cutting board and chop it up well. Then place in a Medium bowl, add all remaining ingredients and mix well.

Roll out the dough and with a biscuit or round cookie cutter of your choice in size, cut as many pieces as you can from the dough. The dough should be about 1/8th of an inch thick.
Then place a small amount of filling in the center of the cut dough, fold in half and pleat it closed.
Make an egg wash and brush over all Empanadas. Place in the Oven for about 10 to 13 minutes or until golden brown.
Let cool and enjoy!