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Picnic Empanadas
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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.
- Preparation time: 15 minutes
- Cooking time: 25 minutes to 30 minutes
-
Total time:
40 minutes
to 45 minutes
Serves: 6
Ingredients
- 25g butter
- 1 onion, finely chopped
- 1 large sweet potato, about 250g, peeled and finely diced
- 2 tsp ground paprika
- 1 pack fresh parsley, finely chopped
- 500g pack Saxby's Fresh Ready to Use Puff Pastry
- 1 medium egg, beaten
Method
- Preheat the oven to 200°C, gas mark 6. 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 3mm thickness, then cut out about 18 rounds, using a 10cm 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.
Comments
This recipe was first published in Mon Sep 01 01:00:00 BST 2003.
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