Baby empanadas (turnovers)

Baby empanadas, also known as turnovers, are delightful appetizers that are perfect for any occasion. Their flaky puff pastry and savory filling make them a crowd-pleaser. This recipe uses simple ingredients and is easy to follow, resulting in delicious and mouth-watering mini empanadas that your friends and family will love.

Instructions:

Enjoy your homemade baby empanadas, golden and crisp on the outside, with a savory mushroom and scallion filling on the inside. They're perfect as a snack, appetizer, or even a main course when paired with a fresh salad. Feel free to get creative and try different fillings to suit your taste.

Baby empanadas (turnovers) FAQ:

What is the baking time for baby empanadas?

Bake the empanadas in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until they are puffed and golden brown.

How do I know when the empanadas are done?

Empanadas are done when they are golden brown on top and puffed up. You can also check that the pastry is cooked through and flaky.

Can I store leftover empanadas, and how?

Yes, you can store leftover empanadas in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a 350°F (175°C) oven until warmed through.

What can I substitute for mushrooms in the filling?

You can substitute mushrooms with chopped spinach, cooked chicken, or cheese for different flavors. Just ensure the filling is cooked and not too wet.

What size cookie cutter should I use for the empanadas?

Use a round cookie cutter about 3-4 inches in diameter to cut out circles from the puff pastry, which works well for forming the empanadas.

Tips:

- Ensure the puff pastry is well-chilled before working with it to make it easier to handle and to help it bake up nicely.

- Use a food processor to finely chop the mushrooms and scallions for a more uniform filling.

- Brush the edges of the pastry with water before sealing to ensure a tight seal and prevent the filling from leaking out during baking.

- For a glossy finish, brush the empanadas with an egg wash made from a beaten egg before baking.

- Preheat your oven to ensure consistent baking and a golden-brown crust.

- Allow the empanadas to cool slightly before serving to let the filling set and to avoid burning your mouth.