The complex layers of flavor belie the simplicity of this empanada.
Cooking Light SEPTEMBER 2004
Preheat oven to 425°.
Combine first 7 ingredients. Cut the Empanada Dough into 12 circles using a 4-inch biscuit cutter. Spoon 1 tablespoon filling onto half of each circle, leaving a 1/2-inch border. Combine water and egg; brush egg mixture around edge of each circle. Fold dough over filling; press edges together with a fork or fingers to seal.
Place empanadas on a baking sheet coated with cooking spray; brush with remaining egg mixture. Bake at 425° for 25 minutes or until golden.
Note: Nutritional analysis includes Empanada Dough.
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