These easy, baked cheese empanadas are
a really tasty treat. Great as an appetizer or a snack.
Easy
Cheese Empanadas
- 12 (one 11.6-ounce package)
frozen store-bought empanada dough discs, defrosted
- 1 1/2 cups (6 ounces)
crumbled queso fresco (fresh Mexican cheese)
- 2 tablespoons finely chopped
fresh parsley
- 1 1/2 teaspoons MAGGI
Granulated Chicken Flavor Bouillon
- 1 tablespoon vegetable
oil
- Preheat oven to 375°F
(190°C). Grease large baking sheets.
- Combine cheese, parsley
and bouillon in medium bowl; set aside.
- Place 1 heaping tablespoon
cheese mixture in center of each pastry disc. Wet edges with
water; fold in half and crimp edges with fork. Place empanadas
on prepared baking sheets; brush lightly with oil.
- Bake for 25 to 30 minutes
or until golden. Serve warm.
Makes 12 empanadas.
Nutritional Information
Not Provided.
Recipe and photograph are
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