Substances:
– 12 discs of puff pastry empanadas.
– 1 giant onion.
– 1/2 purple bell pepper.
– Two bundles of spinach.
– 100 gr. of butter.
– A cup of flour.
– Two cups of milk.
– A cup of grated cheese.
– Two spoons of olive oil.
– Salt, pepper and nutmeg.
Preparation:
– Chop the onion and bell pepper very small.
– Wash and lower the spinach into high quality julienne strips.
– Warmth the oil, sauté the onion and bell pepper till they’re barely golden.
– Add the spinach and go away for 2 or three minutes till it’s tender.
– In one other pan, soften the butter with out letting it smoke and add the flour. Prepare dinner, stirring with a wood spoon, till golden.
– Take away from the warmth, add the chilly milk and stir till mixed. Return to the warmth and cook dinner, stirring at all times, till it boils. Prepare dinner for one minute after boiling. Take away from warmth, add salt, pepper and nutmeg.
– Combine with the spinach and grated cheese.
– Let cool. Then, fill the empanada covers, make the repulgue with a fork and cook dinner in a scorching oven.
