Heat the teaspoon of Sabrosano oil in a medium pan and add the spinach along with the onion and parsley. Season with salt and pepper to taste

Put the cheese curd mixture inside the empanada dough. Varnish the empanada edges with the beaten egg and close them.

Put both edges together with a fork, flattening to close and decorate.

In a large pot, heat the cup of Sabrosano oil at medium fire. Once it is hot, fry each empanada until golden.

While you are frying the empanadas, combine the cream, consommé, garlic, vinegar and oregano to make the sauce.

Remove the empanadas from fire and dry them with a paper towel.

Serve and accompany with the creamy sauce.