Baked Collard Green Empanadas

Wash thoroughly, and remove stems from the collard greens.

Cut collard greens into bite-sized pieces (about 1 inch).

In a large pot, add water and boil collard greens for 5 minutes.

In a large pan, over medium heat, add olive oil, onions, garlic, salt, and black pepper.

Cook collard greens for 3-5 minutes.

Remove from heat, set aside.

In a large bowl, combine flour, salt, and baking powder.

Add milk, olive oil, and a beaten egg.

Gently combine, if needed slowly add water until dough comes together.

Knead dough, if necessary add a bit more water.

Shape dough into a ball, place in the refrigerator for an hour.

Preheat the oven to 350 degrees fahrenheit.

Add grated cheese into the room temp. collard green filling and mix.

Cut dough into 10 equal pieces, shape into a ball, and then roll into a disc of approximately 6 inches.

Add 2-3 spoons of collard green filling.

Fold discs into halves, press edges together with a fork

Place empanadas on a tray, brush them with some extra virgin olive oil

Bake for approximately 25-30 minutes.

Remove from the oven and let cool.