Serves: 18
Total Calories: 6
1. In large saucepan over medium heat combine all of the ingredients, except wonton wrappers. Simmer, stirring often, for 10 minutes or until potatoes are soft and the liquid has evaporated. Place mixture in large bowl and refrigerate until cold.
2. Lightly brush edge of wonton wrapper with water. Place 1/2 to 3/4 tablespoon of filling in the center and fold the wrapper in half to make a triangular pastry. Crimp edges with a fork. Repeat with remaining wrappers. Place finished empanadas on baking sheet lightly coated with cooking spray.
3. Coat the tops of emapanadas with cooking spray. Bake at 400°F for 7 to 9 minutes, turning at least once, or until crisp and golden brown.
This Crumble And Potato Empanadas recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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