Recipe for Empanadas Stuffed with Spinach, Mushrooms, and Serrano Ham

With September comes the return to school and daily routines, and one of the biggest challenges is organizing light, nutritious, and appealing dinners for the whole family. Empanadas are a perfect option: easy to prepare, very versatile, and just the right size to enjoy without overindulging.

In this recipe for stuffed empanadas with spinach, mushrooms, and Torre de Núñez Serrano ham. A balanced combination that brings together the best of fresh vegetables with the intensity and authentic flavor of quality Galician ham. The dough is easy to work with and results in empanadas that are crispy on the outside and soft on the inside.

They are ideal for a quick weeknight dinner, for packed lunches, or even for a different kind of snack. A recipe designed to promote healthy eating while enjoying the unmistakable flavor of Torre de Núñez products at the table.

Ingredients for the stuffed empanada recipe (for 24 empanadas):

For the dough:

• 400 g all-purpose flour
• 60 ml water
• 110 ml EVOO (Extra Virgin Olive Oil)
• 1 egg
• 3 g fresh yeast
• 1 teaspoon salt

For the filling:

• 150 g Torre de Núñez Serrano ham, diced or in thin strips
• 300 g fresh spinach (or frozen, well-drained)
• 250 g fresh mushrooms
• 1 onion
• 100 ml olive oil
• Salt and pepper to taste

For the finish:

• 1 beaten egg or oil from the filling (for brushing)

Times:

• Preparation: 30 minutes
• Dough resting time: 30 minutes
• Cooking: 20-25 minutes
• Total time: approx. 1 hr 20 min

How to make Stuffed Empanadas with Iberian Ham:

How to make the empanada dough:

1. Place all dough ingredients in a large bowl. Mix until combined and let rest for 15 minutes.
2. Knead for 8-10 minutes until a smooth, soft, and elastic dough is obtained.
3. Cover the dough and refrigerate until ready to form the empanadas.

How to make the filling:

1. Chop the onion and sauté it in a pan with oil over low heat.
2. Wash and chop the mushrooms and set aside. Cut the ham into cubes and set everything aside.
3. Wash and drain the spinach, sauté it in a pan, and set aside.
4. Sauté the sliced mushrooms and cook until they lose their water and brown slightly.
5. Add the spinach and mix everything for a few minutes.
6. Remove the onion from the heat and add the Torre de Núñez Serrano ham, mixing it well, and finally add the mushrooms with the spinach.
7. Combine everything and let it cool before filling.

Assembly and baking:

1. Preheat the oven to 200 ºC.
2. Roll out the dough thinly on a floured surface and cut 8 cm circles with a cookie cutter.
3. Place a tablespoon of filling in the center of each disc.
4. Fold the dough to form a half-moon, press the edges, and crimp them with a fork to seal.
5. Place the empanadas on a baking sheet lined with parchment paper, brush them with beaten egg or the oil from the filling, and bake for 20-25 minutes, until golden brown.
6. Remove them to a wire rack and let them cool slightly before serving. Perfect as an appetizer, for a snack, or for a light dinner after soup.

Enjoy!