Tuesday’s turnovers are easy for you and the kids to make together. Serve with steamed vegetables or salad.
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 tablespoons minced fresh parsley
- Bag of cooked ham, chopped
- 2 tablespoons bread crumbs
- Shredded Cheddar cheese
- 2 tablespoons sour cream
- 1 large egg, lightly beaten
- Pinch of black pepper
- 1 package empanada wrappers (we used Goya brand) or 2 packages
- Frozen puff pastry shells, thawed
- Egg wash made from 1 large egg lightly beaten, combined
- with 1 tablespoon water
- In a medium skillet, heat the oil using a medium heat.
- Add the onion and parsley, and cook, stirring occasionally, until the onion is transparent, (about 3 minutes).
- Remove the skillet from the heat, transfer the mixture to a medium-size bowl, and allow it to cool.
- Add ham, bread crumbs, cheese, sour cream, egg, and a pinch of black pepper to the bowl, and mix well.
- Get the Kids To:
- Place 2 big tablespoons of filling in the center of a turnover wrapper and lightly moisten the edge of the circle with the egg mixture.
- Fold the pastry in half and press the edges firmly to seal.
- Crimp the edge with a fork dipped in flour and pierce the top with the fork to allow steam to escape.
- Repeat with the remaining wrappers and filling.
- Refrigerate the empanadas for 30 minutes or freeze for later use.
- Heat the oven to 190°c.
- Brush the turnovers with the egg wash and bake them on a parchment-lined baking sheet in the oven until golden, about 20 to 25 minutes.
- Allow the empanadas to cool for a few minutes before serving.