Ingredients:
For 8 units
- 2 doughs for fresh empanadas
- 500 grams of spinach
- 1 can of sweet corn
- 20 grams of margarine
- 3 tablespoons vegetable bolognese sauce
- Salt and pepper
preparation:
Cook the spinach with margarine and season with salt and pepper.
When tender, add corn and leave to cook until hot.
Preheat the oven to 200ºC. And while we stretch the puff pastry and sprinkle the Bolognese sauce, leave a few centimeters available to make the edge of the pie.
Put spinach and corn all over the dough.
Add the Bolognese sauce in the other dough that will serve as cover and covers the first, pressing on the sides to be well sealed
Finishing put the oven to 175ºC, we put the empanada for 30 minutes
And draw carefully
