Empanadas- cheese and potato filling

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Cheese Empanadas
Here we use a puff pastry
Makes about 20
Puff or shortcrust pastry
200g or 2 medium potatoes, boiled and mashed
175g feta, mashed
25g grated parmesan
2 eggs
white pepper
Mix all the filling ingredients together thoroughly.
Roll out the puff pastry (or short crust pastry, if using) as thin as you can and cut into 10cm rounds with a pastry cutter. Scraps can be stacked on top of each other and re-rolled.
Lay a disc of pastry on top of the empanada shaper or just lay a round of pastry on a work surface.
Put a heaped teaspoon of the filling in each round. Close the shaper to a half- moon with crimped edges or simply fold the dough over the filling into a half-moon shape. Then pinch the edges firmly together to seal the pies.
Place the little pies on oiled or lined trays. Brush with egg yolk mixed with a little water and sprinkle with some sesame seeds, if you like.
Bake at 180C for about 30 minutes, until slightly golden. They are best eaten hot but are also good cold. They can easily be reheated in the oven. You can also freeze them on a tray in the freezer, then keep in a bag for use at another time. You can even freeze in the raw state, this way they keep better in a full D.F.

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