Spinach Empanadas

• 3 cups fresh spinach, chopped
• 1/3 cup olive oil
• 4 garlic cloves, finely chopped
• 1 1/2 cups roma tomatoes, seeded, peeled, and chopped
• 4 hard-boiled eggs, chopped
• 1 tablespoon fresh lemon juice
• salt
• pepper
• Dough
• 2 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 2 tablespoons butter
• 4 tablespoons lard (or vegetable shortening)
• 1 whole egg
• 1 egg yolk
• 1/2 cup cold water (more or less)

1. Steam the spinach in a steamer until wilted, but not mushy--just a minute or two in the steamer.
2. Heat the olive oil in a saute pan; when it is moderately hot, quickly stir in garlic and tomatoes, stirring constantly, for a couple of minutes.
3. Remove pan from heat and let cool; mix in the cooked spinach, salt and pepper to taste.
4. Dough: sift the flour with the salt and baking powder; place half the flour mixture in a big mixing bowl; make a well in the center.
5. Place the butter, large, eggs, and water in the well.
6. Mix at low speed to form a paste.
7. Continue to mix in the remaining flour mixture until all is added; you may need to add water--slowly and in small quantities--until the dough reaches the right consistency.
8. The dough should be soft and pliable, like pie dough.
9. Place the dough in a bowl, cover with plastic wrap and refrigerate for 30 minutes.
10. Lightly flour a work surface; divide the dough into 4 pieces (keep the pieces you aren't using in the refrigerator until you need them).
11. Use a floured rolling pin to roll out the dough about 1/8 inch thick.
12. Use a large round cookie cutter or bowl (about 4 inches in diameter) to cut circles from the dough.
13. Use a slotted spoon (to allow any excess liquid to drain from the filling) and put some filling in the center of the circle and fold over to make a half circle; don't overfill.
14. Seal the edges of the dough with your fingers or with a fork to make a scalloped edge.
15. Get a large frying pan and add enough vegetable oil to cover the empanadas completely; heat the oil to the frying stage, about 350u0b0.
16. Fry the empanadas in oil, turning occasionally until brown on all sides; drain on paper towels; serve hot.
17. **You may also bake these in the oven on a lightly greased baking sheet at 350u0b0 for approximately 15-20 minutes, or until golden brown.

fresh spinach, olive oil, garlic, roma tomatoes, eggs, lemon juice, salt, pepper, dough, flour, salt, baking powder, butter, lard, egg, egg yolk, cold water

Taken from www.food.com/recipe/spinach-empanadas-421361 (may not work)