Prepare empanada dough and let it rest for 1 hour or overnight in refrigerator.
Mix the pork, aji sauce and grated cheese together in a bowl.
Divide empanada dough into 18 pieces and roll each one into a ball.
Roll each ball of dough out to 6-7 inch diameter circle. and let dough circles rest on the counter for 5 minutes.
Preheat oven to 350.
Place 1-2 tablespoons of filling in the middle of the circle of dough and fold dough over to make a half circle.
Press edges of dough together firmly around the filling.
Brush the pressed edge of semicircle with a little water and fold edge over itself, pinching and crimping as you go to make a braid-like effect.
Place empanadas on a baking sheet, 1-2 inches apart.
Mix the egg yolk with 1 tablespoon water and brush the mixture over the entire surface of each empanada.
Bake until they are golden brown and puffed, about 25 minutes.
Serve warm or at room temperature. Store in refrigerator.
Empanadas can be wrapped in foil and reheated in the oven at 325 for 10 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (8g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 24 (73%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 19.4mg||6 %|
|Sodium 46mg||2 %|
|Potassium 8.2mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 2g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 33
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