Every day, Jen Musty of Batter Bakery and Manuel Godino of Venga Empanadas cook up a storm at Mission Creek Kitchens, the professional kitchen space they rent at 17th and Folsom Streets. For those looking for holiday recipes, Musty shares her snowball cookies recipe, a family recipe she’s been making since she was a child. Godino shows how to make ricotta and spinach empanadas, which make great appetizers for holiday parties.
Follow them step by step in these videos.
Recipe for 12 meal-size spinach and ricotta empanadas
Filling: onions, garlic, 2 bunches of spinach, 1/2 lbs. ricotta, 1/2 cup parmesan, 1/2 cup pine nuts, one spoon of salt and pepper, 3 big spoons of bechamel sauce, 1/2 tsp. celery salt, 1/2 tsp. bay leaves, a dash of nutmeg.
Dough: 4 quarts of water, 2 lbs. flour, 2 1/2 cups butter, 2 big spoons of salt, one egg.
Recipe for Snowball cookies