Spinach and corn pie

Ingredients:
For 8 units

• 2 doughs for fresh empanadas
• 500 grams of spinach
• 1 can of sweet corn
• 20 grams of margarine
• 3 tablespoons vegetable bolognese sauce
• Salt and pepper

preparation:

• Cook the spinach with margarine and season with salt and pepper.
  

• When tender, add corn and leave to cook until hot.
  

• Preheat the oven to 200ºC. And while we stretch the puff pastry and sprinkle the Bolognese sauce, leave a few centimeters available to make the edge of the pie.
  

• Put spinach and corn all over the dough.
  

• Add the Bolognese sauce in the other dough that will serve as cover and covers the first, pressing on the sides to be well sealed
  

• Finishing put the oven to 175ºC, we put the empanada for 30 minutes
  And draw carefully