| Ingredients
Method
Roll
pastry to a 1/2 inch thickness on a lightly floured board.
Cut
pastry into circles 2 inches in diameter.
Place
a spoonful of filling, off center, on each pastry circle.
Fold
pastry in half over filling and pinch edges together to seal.
Place
filled empanaditas on an ungreased baking sheet.
Bake
in a 450 F oven for 10 to 12 minutes or until empanaditas are golden.
Yield:
6 - 9 dozen
|
