Seafood Empanadas

Name: Seafood Empanadas
Ingredients: 30 g butter; 1 red capsicum, finely chopped Target 1 pkg For $2.99 thru 02/06; 3 spring onions, finely chopped; 2 cloves garlic, crushed; 1 teaspoon smoked paprika; 1/2 teaspoon cayenne pepper; 125 g PHILADELPHIA Cream Cheese, softened; 1/2 cup tasty cheese; 250 g fresh small seafood, e.g.scallops, prawns, marinara mix; 1 tablespoon chopped parsley; salt and freshly ground black pepper, to taste; 6 sheets ready rolled puff pastry, thawed; 1 egg, lightly beaten, for glazing; 1/4 cup sesame seeds

14 ingredients

12 steps

Ingredients

30 g butter
1 red capsicum, finely chopped Target 1 pkg For $2.99 thru 02/06
3 spring onions, finely chopped
2 cloves garlic, crushed
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
125 g PHILADELPHIA Cream Cheese, softened
1/2 cup tasty cheese
250 g fresh small seafood, e.g.scallops, prawns, marinara mix
1 tablespoon chopped parsley
salt and freshly ground black pepper, to taste
6 sheets ready rolled puff pastry, thawed
1 egg, lightly beaten, for glazing
1/4 cup sesame seeds

Directions

1

MELT the butter in a saucepan and saute the red capsicum, spring onions, garlic and spices for 23 minutes or until softened.
2

Add the PHILLY and cook, stirring until thick.
3

Fold through the cheese, seafood, and parsley.
4

Season then set aside to cool.
5

CUT 4 circles from each sheet of pastry using a 9cm cutter to make 24 rounds.
6

Place half the rounds onto greased baking trays.
7

Divide the seafood mixture into 12 and spoon into the centre of each round.
8

Brush the pastry edges lightly with egg then cover with remaining pastry rounds and press to seal.
9

GLAZE empanadas with egg and sprinkle with sesame seeds.
10

Bake in a moderately hot oven 190C for 1520 minutes or until golden.
11

Place on a serving platter.
12

Serve immediately.