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The complex layers of flavor belie the simplicity of this empanada.

Marge Perry
Recipe by Cooking Light September 2004

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Credit: Cooking Light

Recipe Summary

Yield:
12 servings (serving size: 1 empanada)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

169 calories; calories from fat 43%; fat 8.1g; saturated fat 1.6g; mono fat 2.9g; poly fat 3g; protein 4.8g; carbohydrates 19.2g; fiber 0.8g; cholesterol 28mg; iron 1.2mg; sodium 163mg; calcium 18mg.
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