Picnic Empanadas Recipes
PICNIC EMPANADAS
These Latin American dumplings are delicious served hot or cold with a selection of dips. Shape them the day before and keep in the fridge, ready to bake.
Provided by English_Rose
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F
- Melt the butter in a frying pan, then add the onion and cook over a low heat for about 10 minutes until golden and very soft.
- Add the sweet potato and paprika then cook, stirring, over a medium heat for 2-3 minutes.
- Season and stir in the parsley. Leave to cool for about 5-10 minutes.
- Meanwhile, roll out the pastry to 1/4 in thickness, then cut out about 18 rounds, using a 3-4in cutter or upturned cup.
- Spoon a little of the filling onto one side of each round and brush the edges with beaten egg. Fold over to form a crescent shape and pinch the edges together firmly.
- Place on a non-stick baking sheet, brush with egg and cook for 10-15 minutes, or until well risen and golden. Allow to cool on a wire rack or wrap in baking parchment and a layer of foil to keep warm for the picnic.
Nutrition Facts : Calories 490, Fat 33.5, SaturatedFat 10, Cholesterol 41.2, Sodium 239.1, Carbohydrate 40.8, Fiber 2.3, Sugar 2.4, Protein 7.1
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