Ingredients
-
8
empanada dough wrappers, 4.5" wide
-
7 ounces
package mango paste, sliced in ¼" pieces
-
7 ounces
package halloumi cheese, sliced ⅛" pieces
-
8
dried chamomile flowers, ground
-
1
large egg
-
1 tablespoon
water
-
1 tablespoon
white sugar
Directions
-
Assemble empanadas by placing a piece of cheese and mango paste in the center of each wrapper. Sprinkle with a pinch of ground ginger and a ground chamomile flower.
-
Close each empanada by folding over in half to form a half circle, then seal by pinching, stretching, and folding over along the open edge of the wrapper. Chill in the fridge for 30 minutes.
-
Heat oven to 400°F. Rub a cookie sheet with butter and lay out empanadas on a single layer, about an inch apart.
-
Whisk together egg and water in a small bowl. Lightly brush egg wash over empanadas and sprinkle with sugar. Bake for 20 minutes, or until a light golden color.
See what other Food52ers are saying.