VEGETABLE AND CHEESE EMPANADAS

Vegetable and Cheese Empanadas image

Spinach, onions and finely chopped carrots cooked with dressing and shredded cheese make a tasty filling for these from-scratch empanadas.

Provided by My Food and Family

Time 50m

Yield 12 servings, 2 empanadas each

Number Of Ingredients 10

Ingredients

3 cups flour
1/2 tsp. salt
2/3 cup shortening
2 eggs, divided
2/3 cup water
2 Tbsp. KRAFT Zesty Italian Dressing
1 cup finely chopped onions
2 cups tightly packed fresh spinach, cooked, drained and finely chopped
1 cup finely chopped cooked carrots
1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheeses

Steps:

Combine flour and salt in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Add 1 egg; mix well. Gradually add water, mixing well after each addition. Shape into ball; wrap tightly in plastic wrap. Refrigerate until ready to use.
Heat dressing in large skillet on medium-high heat. Add onions; cook and stir 3 to 5 min. or until crisp-tender. Add spinach and carrots; cook and stir 5 min. Remove from heat; cool.
Heat oven to 375ºF. Roll out half the dough on lightly floured surface to 1/16-inch thickness; cut into12 (4-inch) rounds with biscuit cutter. Repeat with remaining dough.
Add cheese to spinach mixture; mix well. Spoon onto centers of dough rounds, adding about 1-1/2 Tbsp. spinach mixture to each round. Beat remaining egg until blended; brush onto outer parts of dough rounds. Fold dough rounds in half; press edges together to seal. Make small cut in top of each empanada to vent the steam. Place on baking sheet sprayed with cooking spray; brush with any remaining egg.
Bake 15 min. or until golden brown.

Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 50 mg, Sodium 270 mg, Carbohydrate 27 g, Fiber 2 g, Sugar 1 g, Protein 9 g