Argentinian Walnut Empanadas with Italian Twist
A fusion of Italian and Argentinian cuisine, these empanadas are filled with rich, silky walnut sauce and topped with a sprinkle of mozzarella cheese.
Ingredients
- ●1 cup walnutschopped
- ●1 cup ricotta cheeseItalian-style
- ●1/2 cup parmesan cheesegrated
- ●1 package empanada doughhomemade or store-bought
- ●2 eggsbeaten
- ●1/4 cup mozzarella cheeseshredded
- ●1 tbsp olive oilfor brushing
- ●to taste salt
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Roll out empanada dough to a thickness of 1/8 inch.
- 3
Cut out circles of dough using a cookie cutter or the rim of a glass.
- 4
In a small bowl, mix together ricotta cheese, parmesan cheese, and chopped walnuts.
- 5
Place a spoonful of the walnut mixture onto one half of each dough circle.
- 6
Brush the edges of the dough with beaten eggs.
- 7
Fold the other half of the dough circle over the filling and press the edges together to seal.
- 8
Brush the tops of the empanadas with olive oil and sprinkle with salt.
- 9
Place the empanadas on a baking sheet lined with parchment paper.
- 10
Bake for 20-25 minutes, or until the empanadas are golden brown.
- 11
Remove from the oven and top with shredded mozzarella cheese.
- 12
Return to the oven and bake for an additional 2-3 minutes, or until the cheese is melted and bubbly.