Spinach Empanadas with Poblano Sauce

Simple to make ahead, 4 or 100...recipe to follow

For 4:
Pastry-
1 cup flour, sifted
1/2 tsp baking powder
1/4 tsp salt
1/3 cup vegetable shortening
4 tbsp ice-cold club soda

Mix all the ingredient except soda water- add soda water a little at a time until the dough losses it's stickiness. Form into 2 balls and refrigerate.

Parboil 4 cups of spinach and drain well. Chop 1/2 onion and 2 cloves garlic- saute in a little margarine and add 1 tsp cumin. Mix in 8 ounces of Tofutti cream cheese or shred 11/2 cup soy cheese. Mix together.
Take the dough and roll out- cut 6-inch circles. Heap some filling on each circle and fold over creating a half moon shape. Using a fork, crimp the edges.
Place in a preheated oven 425 degrees and bake 165 minutes. 5 minutes before done I baste each pastry with a little vegetable margaine.

Poblano Sauce:
1 large Poblano Chili
1/4 onion
2 cloves garlic
1/2 cup cilantro, minced
1 tsp oregano, minced
2 Haas avocados, stone removed and peeled

Roast chilies, garlic, and onions
- remove skin and seeds from chili. Put all ingredients into a blender and mix.