Spice these up with whatever filling you prefer!
Baked Empanadas
1 pizza dough (1/4 batch pizza dough)
1 potato, peeled and diced
1/4 cup diced carrot
1/4 cup diced red pepper
1 clove garlic, minced
1 tbsp diced onion
4-5 jalapeño slices, chopped
1/8 tsp cayenne pepper
1/4 tsp cumin
salt and pepper
1 egg mixed with 1 tbsp water
- Preheat oven to 350F. Line a cookie sheet with parchment paper.
- In a pan over medium heat, warm a dash of oil. Add in potatoes, carrots, peppers, garlic, and onion. Stir occasionally and cook until browned. Add spices and stir, cooking another minute or so.
- Using flour on your countertop and hands, flatten out dough into a rough rectangle. Cut into 4-6 pieces, as desired.
- Top dough squares with filling, and seal up. Brush with egg mix. Make sure you brush the whole thing with egg wash, if not they won’t brown very well (a lesson I recently learned).
- Bake 20-25 minutes, until golden brown. (If you want more authentic empanadas, fry in oil instead of baking).