This is a recipe that will take some time to get ready even though is super easy to make. So my suggestion is to make it on a Sunday, and send to school Monday and Tuesday. My kids love the empanadas so much that they wouldn't mind bringing them for lunch a couple of days in a row.
The ingredients that yield about 22 empanadas:
1/2 cup of creamy swiss cheese like The Laughing Cow or Polenghi (about 6 wedges)
1/2 cup of butter
1/2 cup of flour
1/2 cup of corn starch
salt to taste
Mix the cheese and butter. Add the rest of the ingredients and combine until together. Make a ball, cover with plastic and leave in the fridge for one hour. To fill the empanadas, I usually cut turkey breast, mozzarella cheese and diced tomatoes. But you can use anything that you like. Open the dough with a rolling pin, use a cup to cut circles and put a table spoon of the filling in the middle. Close the dough circle using a little water as glue. Put the empanadas on a tray previously covered with parchment paper. Brush the empanadas with the mixture made with a egg yolk and a splash of water. Bake them in the oven at 350F for about 25 minutes or until golden brown. Enjoy!!
The ingredients that yield about 22 empanadas:
1/2 cup of creamy swiss cheese like The Laughing Cow or Polenghi (about 6 wedges)
1/2 cup of butter
1/2 cup of flour
1/2 cup of corn starch
salt to taste
Mix the cheese and butter. Add the rest of the ingredients and combine until together. Make a ball, cover with plastic and leave in the fridge for one hour. To fill the empanadas, I usually cut turkey breast, mozzarella cheese and diced tomatoes. But you can use anything that you like. Open the dough with a rolling pin, use a cup to cut circles and put a table spoon of the filling in the middle. Close the dough circle using a little water as glue. Put the empanadas on a tray previously covered with parchment paper. Brush the empanadas with the mixture made with a egg yolk and a splash of water. Bake them in the oven at 350F for about 25 minutes or until golden brown. Enjoy!!
No comments:
Post a Comment