SPINACI CROSTATA

Serves 8

Crostatas (also known as “galettes” in France) are free-form pastries with either a sweet or savory filling. The edges are roughly folded to create a rustic and “not so put together” creation. Ideal for the novice baker.

FOR THE CRUST:

1 cup all-purpose flour (plus more for rolling)

1/2 cup fine cornmeal

1/4 teaspoon Kosher salt

10 tablespoons unsalted butter, cold and cut into

1. Pulse dry ingredients, butter, and grated cheese in a food processor until small pea-sized balls form.

2. Add ice water, a couple of tablespoons at a time, pulsing until one uniform ball forms.

3. Lightly flour a work surface, and small cubes

1/2 cup sharp cheese, grated

6 tablespoons ice water

1 egg white, lightly whisked (for brushing on the crust) form the dough into a disc with your hands. (If it’s too sticky, sprinkle some flour on the outside and incorporate it.)

4. Cover the dough with plastic wrap and refrigerate for 30 minutes.

FOR THE FILLING:

8 to 10 cups fresh spinach leaves

3/4 cup sliced shitake mushrooms

2 teaspoons butter

1/3 cup sour cream

1 clove garlic, chopped

1/2 teaspoon lemon zest

5 artichoke hearts, sliced in quarters

3/4 cup mozzarella, shredded

1. Steam the spinach in a colander over boiling water until no longer crisp. Drain and roll in paper towels to remove as much liquid as possible. Let it cool.

ASSEMBLY:

1/2 cup Parmesan cheese, grated

1/4 cup fresh basil, chopped

6 cherry tomatoes, sliced in quarters, seeds removed

1 egg white

1/2 teaspoon Kosher salt

1/2 teaspoon fresh ground pepper

2. In a small frying pan, sauté the sliced mushrooms in butter until softened.

3. In a medium-sized bowl, mix the spinach and mushrooms with all other filling ingredients.

1. Preheat your oven to 400° F.

2. Unwrap the chilled dough onto a floured surface. Roll the dough with a rolling pin or wine bottle into a 14- to 15-inch disc. (It does not have to be perfect.) Place the dough on a lightly greased cookie sheet.

3. Mound the spinach mixture evenly over the dough, leaving a 2-inch even border.

4. Fold the crust upward, around the edges, and over the filling. Brush the folded edges of the crust with the beaten egg white. Pinch any openings.

5. Bake for 30 to 40 minutes, or until the crust becomes golden brown. Cool for 15 minutes before slicing.

Baked Picadillo Empanadas With Simple Chimichurri

Makes 20-ish empanadas

Derived from the Spanish verb “empanar,” which literally means “to wrap or coat in bread,” stuffed empanadas can be found on just about every street corner from Mexico to the Tierra del Fuego.

FOR THE DOUGH:

3 cups flour

1/2 teaspoon Kosher salt

1/2 cup lard, butter, or a mix of both (Lard is worth it!)

1 egg, separated

3/4 to 1 cup warm (not hot) milk

1. Place the flour and salt in a food processor and pulse until well combined. Add the lard or butter and pulse until blended.

2. Pulse in the egg yolk, and then add the milk in small amounts, pulsing until dough clumps start to form.

3. Divide the dough into two balls. Flatten them into discs, cover, and chill in the refrigerator for about 30 minutes.

4. On a lightly floured surface, roll the dough into a thin sheet, and use round molds or a small plate to cut out 4- to 5-inch discs. Alternately, use a tortilla press.

FOR THE FILLING:

2 tablespoons olive oil

1 white onion diced

1 pound ground beef

2 tablespoons smoked paprika

2 teaspoons chili powder, or any ground hot pepper

1/2 tablespoon ground cumin

1/2 teaspoon Kosher salt

Black pepper to taste

1 bunch green onions, finely chopped

1 tablespoon fresh oregano, finely chopped

3 hard boiled eggs, sliced

1/4 cup green olives, sliced

1 egg white, lightly whisked

1. In a large frying pan, heat oil, add onion, and sauté until soft.

2. Add the meat and dry spices and cook completely on medium heat, stirring frequently to break up clumps.

3. Let the mixture cool, and then mix in the chopped green onions and oregano.

4. Slice the eggs and olives and place them in separate bowls.

ASSEMBLY:

1. Preheat the oven to 400° F.

2. Place a spoonful of the filling mixture on the middle of each empanada disc, leaving 1/2- to 3/4-inch of dough uncovered around the circumference.

3. Place an egg slice and an olive or two on to the mound.

4. Brush the edges very lightly with egg white.

5. Fold the empanada discs and seal the edges by crimping with a fork or using an empanada mold.

6. For best results, chill the empanadas for at least 30 minutes. (This helps them seal better and prevents leaks.)

7. Before baking, brush the top of the empanadas with the egg yolk and prick twice with a fork.

8. Bake for 18 to 20 minutes, or until golden. Serve with chimichurri.

FOR THE CHIMICHURRI SAUCE:

3 tablespoons fresh oregano, coarsely chopped

2 tablespoons Italian parsley, coarsely chopped

2 tablespoons fresh basil, coarsely chopped

4 cloves garlic, minced

2 tablespoons balsamic vinegar

6 tablespoons olive oil

1 teaspoon Sriracha (or 1/4 to 1/2 teaspoon red chili flakes)

3 green onions, coarsely chopped Salt and pepper to taste

1. Combine all of the ingredients in the blender (or mini food processor) and puree to a smooth sauce.

2. Taste and adjust the salt and pepper or chilis, as needed.

3. Refrigerate until ready to use. (It’s best used the same day).