Mini Cheese Empanadas – Makes 25/30
Prep time: 20’
Cook time: 20-25’
Ingredients:
- 3 eggs
- 3 tablespoons Parmesan cheese (approx. 100 gr.)
- 5 or 6 Pastry sheets
- 8.5cm round cutter
- 250 gr Four Cheese Melt or Cheese Melt or mozzarella
- Additional parmesan
- Salt
- Preheat oven moderate to hot (200C/180C fan-forced).
- Cover oven tray with baking paper
- Cut pastry in circles with cutter (depending how you cut the pastry, you might get 5 or 6 round circles per sheet)
- Put one teaspoon of melt cheese on the centre of each circle.
- Dip your fingertips in water and wet half the border of the circle (this will act as glue when closing the empanada)
- Mix 2 eggs with parmesan cheese. Season with salt.
- Close half way the empanada. Through the opening add a teaspoon of the egg/parmesan mix. Do not over filled as it will “explode” in the oven if you do so and the empanada will end up empty.
- Close the empanada making the classic twist (if you don’t feel comfortable doing this, don’t worry, you can choose one of the other two ways as shown in the photo).
- Beat the remaining egg, place empanadas in tray and brush them with the egg. Sprinkle parmesan on top of empanadas
- Cook in oven for about 20-25’ until golden.
Tip: you can cook empanadas in advance and freeze them. Take them out of the freezer 3 hours before consumption to allow defrosting. Preheat oven to moderate (180C/160 fan-forced) and heat empanadas for about 10’.
You can add small pieces of sliced ham during step 5 if desired.
