Spinach And Potato Indian Empanadas

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 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

Recipe

• 1 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.
• 2 heat oven to 400°f.
• 3 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.
• 4 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!