Vegetable Empanadas
Empanadas are usually filled with meat, often beef, but these are full of vegetables instead.
SERVES 6
Cut 3-inch circles out of the pie dough. Preheat oven to 350°F.
Combine the onion, corn, peppers, and seasoning salt. Put a spoonful of the mixture in the middle of each dough circle.
Brush the edges of the dough circles with beaten egg, fold the dough over to make a half circle, and press the edges to seal. Use a fork to crimp the edges.
Place the empanadas on a baking sheet lined with parchment paper and brush the tops with the beaten egg.
Bake for 20 to 25 minutes, until the tops are golden. Serve warm.
Dessert Empanadas . . . . . . . . . . . . . . . . . . . . . .
Various fruit fillings, such as cherry, apricot, raspberry, and peach, can be used to make dessert empanadas. After they are baked, dust them with powdered sugar for a great tapas dessert.
