Expert Empanadas

Recipe and Photos by Allie Safran

Ingredients
Pepperidge Farm Puff Pastry sheets
Your choice of vegetables
Your choice of white cheese (mozzarella, havarti and gouda work nicely)
1 Egg (scrambled)

Besides all of the chopping, empanadas are one of the quickest and easiest, not to mentioned, most delicious things to make. First, defrost puff pastry. Then, sautee any kind of vegetable (broccoli, onion, spinach and zucchini are my favorite) in a garlic and olive oil mixture (pesto works well, too) until soft, but not crispy, and put aside. Cut puff pastry into long rectangles. Fill rectangles with sauteed-vegetables and put one slice of cheese on top. Fold dough over and seal with a fork. Paint egg on top and  pop ‘em in the oven at 400 degrees until the tops are golden and crispy.

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