Vegetable Empanadas with Salsa
Make-Ahead Time 1 day in refrigerator or up to 1 month in freezer before serving
Final Prep and Cook Time 25 minutes
Makes 8 servings
|2||tablespoons olive oil|
|1||cup frozen diced hash brown potatoes|
|1||red bell pepper, chopped|
|1||green bell pepper, chopped|
|1||package (8 ounces) sliced mushrooms|
|2||teaspoons bottled minced garlic|
|1-1/2||teaspoons ground cumin|
|1/2||teaspoon ground nutmeg|
|1/2||teaspoon black pepper|
|1/4||teaspoon ground red pepper|
|1||package (17 ounces) frozen puff pastry sheets, thawed|
|1/2||cup (2 ounces) shredded Monterey Jack cheese|
- Heat oil in large nonstick skillet over medium heat. Add potatoes, bell peppers, onion, mushrooms, garlic and spices; cook and stir 5 minutes. Let cool to room temperature.
- Preheat oven to 400°F. Unfold pastry sheets on floured surface. Roll each sheet into 12-inch square with lightly floured rolling pin; cut each square into 4 squares with sharp knife. Place about 1/4 cup filling in corner of each square; sprinkle with 1 tablespoon cheese.
- Brush small amount of milk on edges of pastry squares. Fold opposite corners over filling to meet each other, forming triangles. Press edges with fork to seal. Cut small slit in top of each triangle with knife. At this point, empanadas may be covered and refrigerated up to 24 hours or frozen up to 1 month.
- Place triangles on ungreased baking sheets; brush tops with remaining milk. Bake 15 to 20 minutes or until puffed and golden. Serve with salsa.
Empanadas can also be baked immediately and refrigerated up to 2 days. Reheat for 10 minutes in 400°F oven.
|Total Fat||31 g|
Check out more recipes for Mexican