03 September 2009
empanadas part deux.
***See previous post for empanada dough recipe creation...
Follow steps to create empanadas, but instead of filling with chicken mixture, fill with one tablespoon each nutella and cream cheese, fold dough in half, enclosing filling. Press edges together to seal, then crimp decoratively with your fingers or tines of a fork. Transfer empanadas to a baking sheet.
Lightly brush empanadas with some egg wash and sprinkle lightly with sugar. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 25 minutes. Transfer empanadas to a rack to cool at least 5 minutes. Serve warm so the inside is a little gooey... maybe with some ice cream.