SPINACH EMPANADAS

Steps:

• For pastry: In a large bowl, beat together cream cheese and butter until smooth.
• Gradually beat in flour and salt.
• The mixture will be very thick.
• Knead by hand.
• Cover with plastic wrap and chill for 3 hours.
• For filling: In a medium skillet, cook the onion and garlic in the reserved bacon drippings for 3-4 minutes until onion is tender but not brown.
• Stir in the crumbled bacon, spinach, cottage cheese, pepper and nutmeg.
• Let filling cool.
• Preheat the oven to 450 degrees.
• On a lightly floured surface, roll out pastry until it is 1/8 inch thick.
• Using a 3 inch cutter, cut out as many pastry circles as possible.
• Place 1 tsp filling on one half of each pastry circle.
• Moisten the edges of the circle with beaten egg mixed with a little water (eggwash) and fold the other half over the filling.
• Place on an ungreased baking sheet and seal the edges of the pastry with a fork.
• Brush tops with the egg and prick a small vent in each.
• Bake for 10-12 minutes until golden brown.
• Serve warm with salsa for dipping.
• To freeze: After baking, allow to cool. Freeze on a baking sheet until firm, then transfer to a large freezer bag. Seal & label.
• To reheat: Reheat on a baking sheet at 450 degrees until just heated through. About 10 minutes.