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. 6653197 Upgrade to a paid membership 89185 to unlock all instructions 99680
3. 6743981 Upgrade to a paid membership 74475 to unlock all instructions 55195
4. 5270175 Upgrade to a paid membership 5411 to unlock all instructions 82810
5. 3336136 Upgrade to a paid membership 45692 to unlock all instructions 86868
6. 4324481 Upgrade to a paid membership 42155 to unlock all instructions 63298
7. 9796115 Upgrade to a paid membership 69722 to unlock all instructions 35622
8. 9934005 Upgrade to a paid membership 34044 to unlock all instructions 31424
9. 411281 Upgrade to a paid membership 60665 to unlock all instructions 59395
10. 2175272 Upgrade to a paid membership 84067 to unlock all instructions 6347
11. 2157620 Upgrade to a paid membership 81498 to unlock all instructions 85233
12. 3041807 Upgrade to a paid membership 36023 to unlock all instructions 9785
13. 7964616 Upgrade to a paid membership 41493 to unlock all instructions 55982
14. 1618804 Upgrade to a paid membership 5916 to unlock all instructions 29021
15. 1565147 Upgrade to a paid membership 67616 to unlock all instructions 20869
16. 3954250 Upgrade to a paid membership 8147 to unlock all instructions 37400

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. 2939201 Upgrade to a paid membership 43973 to unlock all instructions 68206

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.