Picnic Empanadas

Name: Picnic Empanadas
Ingredients: 1 ounce butter; 1 onion, finely chopped; 1 large sweet potato, peeled and finely diced; 2 teaspoons ground paprika; 2 tablespoons fresh parsley, finely chopped; 1 lb puff pastry; 1 medium egg, beaten

7 ingredients

7 steps

Ingredients

1 ounce butter
1 onion, finely chopped
1 large sweet potato, peeled and finely diced
2 teaspoons ground paprika
2 tablespoons fresh parsley, finely chopped
1 lb puff pastry
1 medium egg, beaten

Directions

1

Preheat the oven to 400°F
2

Melt the butter in a frying pan, then add the onion and cook over a low heat for about 10 minutes until golden and very soft.
3

Add the sweet potato and paprika then cook, stirring, over a medium heat for 2-3 minutes.
4

Season and stir in the parsley. Leave to cool for about 5-10 minutes.
5

Meanwhile, roll out the pastry to 1/4 in thickness, then cut out about 18 rounds, using a 3-4in cutter or upturned cup.
6

Spoon a little of the filling onto one side of each round and brush the edges with beaten egg. Fold over to form a crescent shape and pinch the edges together firmly.
7

Place on a non-stick baking sheet, brush with egg and cook for 10-15 minutes, or until well risen and golden. Allow to cool on a wire rack or wrap in baking parchment and a layer of foil to keep warm for the picnic.