Cheesy Puff Pastry Empanadas with Homemade Salsa and Sour Cream
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • Frozen puff pastry squares
  • Shredded mozzarella cheese
  • 2 small tomatoes
  • ½ an inch of jalapeño (or less) (or more if you're like me)
  • the juice of 1 lime
  • 2 tablespoons cilantro
  • ¼ of an onion
  • 1 teaspoon olive oil
  • a dollop of sour cream
  • 1 egg
Instructions
  1. To make the salsa, add the tomatoes, lime juice, cilantro, jalapeño, onion, and olive oil to a food processor and pulse until just incorporated. Set aside in the fridge to cool.
  2. Preheat your oven to 390 degrees F. Make sure to defrost the puff pastry squares on the counter for about 20 minutes.
  3. Line your baking sheet with wax paper and place 6 puff pastry squares in 2 rows.
  4. Place a teaspoon and a ½ of shredded mozzarella on the right hand corner of the square and fold over the other end to create a triangle.
  5. To seal the corners use the back of a fork to make indentations all around.
  6. Repeat until you've sealed all the pastries.
  7. Once sealed, crack an egg into a small bowl and whisk well.
  8. Brush the pastries with the egg and place them in the oven for approximately 10-15 minutes until golden brown and crispy.
  9. Let the pastries cool slightly before plating them with the salsa and dollop of sour cream. Enjoy!
Recipe by at https://seriousspice.com/cheesy-puff-pastry-empanadas/