Cheese and Jalapeno Empanadas

Cheese and Jalapeno Empanadas

Cheese and Jalapeno Empanadas

These are great for food on-the-go, or having a Mexican night with friends.


Ingredients:

75g cathedral city mature lighter cheese(grated)
1 x tbsp soured cream
2 x tbsp roughly chopped jalapeno chillies
1 x pack puff pastry
Flour for dusting
1 x egg (beaten)
Salt and pepper to taste
1 x tbsp brown sugar
Veg oil to brush the tray


Method:

1. Preheat the oven to 200C and brush a large baking sheet with the vegetable oil.

2. In a bowl, mix the cream, cheese and jalapenos and season.

3. Roll out the puff pastry to a thickness of about half a centimetre. Using a cutter, cut out 8 circles. Spoon 1 tablespoon of the cheese mixture into each round. Brush the edge of each circle with egg wash and fold each empanada into a half moon. Crimp the edges with a fork.

4. Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash and sprinkle over the brown sugar.  Bake until golden brown, about 15-20 minutes.

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