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Author Notes: Tomatillos are one of my favorite things that Summer has to offer. They have a somewhat lemon-y flavor that compliments many other "summer" flavors, and works really well inside a delicious pastry. Mini empanadas are a great snack to take on the road, since they are extremely portable and, well, just delicious. Guaranteed to get you geared up for any trip! —Ty Ryavec
Makes about 50
- 1 medium red onion
- 12 ounces tomatillos, small dice
- 1 medium tomato, small dice
- 1/2 tablespoon ground red pepper
- 1/2 tablespoon red wine vinegar
- Olive Oil
- 1 egg white
- Salt, to taste
- In a pot on low-medium heat, add olive oil and red onion. Cook until caramelization begins to occur.
- Add tomatillos, tomato, and red pepper. Mix together. Add red wine vinegar and bring to a low simmer. Cover, and cook on low heat until mixture has come together. Remove lid and cook a little long to allow moisture to evaporate.
- Heat oven to 400 degrees. Lightly grease a sheet pan and set aside for later use.
- Lightly dust flour onto countertop and place sheet of puff pastry. Roll out to desired thickness. (I rolled mine very thin.) Take a biscuit/cookie cutter (I used a 3”) and cut out circles.
- Fill puff pastry circles on one side, about half way. Using wet fingers, seal the empanadas. Take a fork and crimp the edges down.
- Once empanadas are formed, place them on the prepared sheet pan. Using a pastry brush, coat with egg wash. Place in the oven about 10 minutes, or until the dough is golden and cooked through.
- Let cool, then pack 'em up for the road!
- *Note: these can also be made into regular sized empanadas. I just like the compact nature of these for a great road trip snack!
- This recipe was entered in the contest for Your Best Road Trip Snack
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