Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Beat the cream cheese and butter on high speed until very smooth.
2. 7161556 Upgrade to a paid membership 4948 to unlock all instructions 50766
3. 5340103 Upgrade to a paid membership 94201 to unlock all instructions 27637
4. 9957517 Upgrade to a paid membership 63954 to unlock all instructions 77822
5. 9590631 Upgrade to a paid membership 66509 to unlock all instructions 11676
6. 6774549 Upgrade to a paid membership 73946 to unlock all instructions 25327
7. 1201030 Upgrade to a paid membership 90927 to unlock all instructions 37355
8. 8329790 Upgrade to a paid membership 23406 to unlock all instructions 27019
9. 9677564 Upgrade to a paid membership 92898 to unlock all instructions 55633
10. 8473450 Upgrade to a paid membership 37587 to unlock all instructions 56213
11. 1969819 Upgrade to a paid membership 8398 to unlock all instructions 72230
12. 8041600 Upgrade to a paid membership 53602 to unlock all instructions 20707
13. 6771104 Upgrade to a paid membership 22706 to unlock all instructions 37488
14. 8006247 Upgrade to a paid membership 96926 to unlock all instructions 38945
15. 8634118 Upgrade to a paid membership 74723 to unlock all instructions 45785
16. 7082897 Upgrade to a paid membership 22447 to unlock all instructions 73997

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. 5393303 Upgrade to a paid membership 66503 to unlock all instructions 4507

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Beat the cream cheese and butter on high speed until very smooth.
2. Reduce the mixer speed to low, add the flour, little by little, and the salt, and process until just combined.
3. Turn the dough out onto a slightly floured surface and knead lightly.
4. Form the dough into a disk, cover with plastic wrap and refrigerate for at least 3 hours and up to overnight.
5. Add olive oil to a skillet and heat to medium.
6. Add onion and garlic and cook, stirring, until soft but not browned, 2 to 3 minutes.
7. Drain mushrooms and combine with bacon salt.
8. Add the spinach, bacon-salted mushrooms, cottage cheese and pepper and mix thoroughly.
9. Transfer to a mixing bowl and allow to cool thoroughly.
10. Remove the dough from the refrigerator and, working on a lightly floured work surface, roll the dough to a thickness of about 1/8-inch thick.
11. Using a small bowl or saucer as a guide, cut the dough into as many 5-inch circles as possible. (About 3 per serving.)
12. Divide the spinach filling evenly among the dough circles.
13. Using your fingers, lightly moisten the edges with some of the beaten egg, then fold 1 side over so that the edges meet, and press to seal. Crimp the edges using the tines of a fork and transfer to the prepared baking sheet. Repeat until all of the empanadas are assembled. Brush the tops of each empanada with some of the beaten egg.
14. On a lightly greased baking sheet, bake at 350 for 12 to 15 minutes, until golden brown.