Picnic Empanadas Recipes

PICNIC EMPANADAS

Picnic Empanadas image

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

Ingredients

1 ounce butter
1 onion, finely chopped
1 large sweet potato, peeled and finely diced
2 teaspoons ground paprika
2 tablespoons fresh parsley, finely chopped
1 lb puff pastry
1 medium egg, beaten

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

PICADILLO EMPANADAS

Picadillo Empanadas image

Provided by Marcela Valladolid

Categories appetizer

Time 55m

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 tomato
1 tablespoon vegetable oil
8 ounces ground beef
Kosher salt
1/4 cup finely chopped white onion
1/4 cup finely chopped carrot
1/2 cup pitted green olives, chopped
1/2 cup raisins
1 large egg
Cooking spray
2 sheets frozen puff pastry (one 17-ounce package), thawed
All-purpose flour, for dusting

Steps:

Preheat the oven to 350 degrees F. Bring a small saucepan of water to a boil, drop in the tomato and boil 30 seconds. Remove with a slotted spoon and let cool 5 minutes, then peel and puree in a blender until smooth; set aside.
Heat the vegetable oil in a large sauté pan over medium-high heat. Add the beef and cook, breaking it up with a wooden spoon, until browned, about 7 minutes; season with 1/2 teaspoon salt. Add the onion, carrot, olives, raisins and the pureed tomato. Simmer until thick, about 2 minutes, then remove from the heat and set aside.
Beat the egg with 2 teaspoons water in a small bowl; set aside. Coat a baking sheet with cooking spray. Working with 1 sheet of puff pastry at a time, unfold on a lightly floured surface. Roll out the dough into a 10-inch square, about 1/4 inch thick, using a floured rolling pin. Cut into four 5-inch squares. Place 1/4 cup of the picadillo mixture in the center of each square. Brush the edges with the egg wash and fold diagonally to form a triangle. Crimp the edges with a fork.
Transfer the empanadas to the prepared baking sheet and brush with the remaining egg wash. Bake until golden brown, about 25 minutes.

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