Serves: 16
Total Calories: 95
Heat the oven to 400°F.
Place the puff pastry sheet on a clean cutting board and push gently until it forms a square. Cut into a 4-by-4 grid, forming 16 even squares. Place a teaspoon of the muffaletta in the center of each square, and brush the edges with a thin film of cold water. Fold each square in half diagonally, forming a triangle. Press the edges together to seal, and make a small slit in the top of each pastry. Place on a baking sheet, leaving as much space between the empanadas as possible. Bake until golden brown and puffed, about 15 minutes. Cool for 10 minutes before serving.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Olive Empanadas recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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