Empanadas de Espinaca (Spinach Empanadas) | Pisco Trail

Ingredients

• 3/4 lb. spinach leaves, destemmed
• 1 yellow onion, peeled and diced
• 2 cloves garlic, peeled and minced
• 2 tablespoons canola oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup pine nuts
• 6 tablespoons shredded parmesan
• 3 cups flour
• 1 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter at room temperature
• 2 egg yolks
• 2 tablespoons white wine vinegar
• 1 cup cold water
• 1/2 cup flour for rolling the dough
• 1 egg and an additional egg yolk
• 1 tablespoon cold water