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Strawberry Empanadas




Source of Recipe


Kate


List of Ingredients




Strawberry Empanadas


1 pkg. puff pastry dough
1/2 t. strawberry preserves

Recipe





De-thaw one package of puff pastry dough. Use you biscuit cutter to cut out small circles of dough. Place scant 1/2 t. of strawberry preserves in the middle. Use your pastry brush to brush a little warm water around the edge and seal with a crimper or fork. Be sure dough stays cool to the touch while you are working with it. If dough gets to warm pop it into the refrigerator for a few minutes. Bake on ungreased cookie sheets at 400 for about 15 min.. Be sure to keep a close eye on them as they can burn quickly like any other turnover. I have also used

them as Hors D'Oeuvres stuffed with grated cheddar and chopped spinach or leftover ground beef from tacos mixed with a touch of
salsa. Let your imagination run wild and vary the size or shape
of your empandas. They are best when they are served fresh and warm so you may want to pop them in the oven at 350 for a few
minutes be for serving.