SPINACH AND POTATO INDIAN EMPANADAS

Spinach and Potato Indian Empanadas image

Provided by Hoofy

Time 40m

Yield 8 empanadas, 4-8 serving(s)

Number Of Ingredients 9

8 empanada wrappers
1 (10 ounce) box frozen chopped spinach
1/4 vidalia onion, chopped
1 small baking potato, diced
2 tablespoons chopped garlic
rogan josh seasoning
vindaloo seasoning
shredded mozzarella cheese (optional)
1 egg, beaten

Steps:

Saute onion with potato until tater is crisp tender. Add spinach, garlic and about 1/2 tsp each Rogan Josh and Vindaloo seasoning (you could use any Indian blend or curry). Cook until potato is done. Put on plate and allow to cool about 10 minutes.
Heat oven to 400°F.
Put about 2 T of spinach filling in each empanada skin, top with mozz if desired, and seal edges shut in a half moon -- crimp edges with tines of a fork. Brush tops with egg and bake in 400 F oven about 18 mins or until golden brown.
These are delish cold too - a great thing to grab on the go! If your seasonings are a bit spicy, dip in yogurt or sour cream! Would make a good appetizer by using smaller empanada disks -- Enjoy!

Nutrition Facts : Calories 76.1, Fat 1.8, SaturatedFat 0.6, Cholesterol 52.9, Sodium 72.2, Carbohydrate 11.4, Fiber 2.9, Sugar 1.3, Protein 5.3