Monday, May 16, 2011
Fill them with meat, cheese or any kind of fruit and you’ll win over everyone who thinks an Empanada is just another Empanada.
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!