Monday, May 16, 2011


These can be filled with any leftovers you have on hand. I have only recently come to enjoy the fresh taste of these Mexican treats.

Fill them with meat, cheese or any kind of fruit and you’ll win over everyone who thinks an Empanada is just another Empanada.

Bon Appetit!

1lb puff pastry
1 egg beaten
½ cup sugar

With a rolling pin extend the puff pastry until you get a thin sheet. It is easier to work with puff pastry when it is cool.

Using a round large cookie cutter or plastic container, cut puff pastry circles.

Preheat oven to 350°F (175°C).

Using a pastry brush apply some egg around the edge of the circle and then put some filling in the middle.

Fold the circle and press the edges.

With a fork press the edges to completely seal them.

Apply more egg on top for coloring and sprinkle some sugar on top.

Line empanadas on a greased cookie sheet and bake for 15-20 minutes or until the edges start turning golden brown.

Let them cool on a baking rack before eating or storing them and enjoy!