Picnic Empanadas

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 ounce butter
• 1 onion, finely chopped
• 1 large sweet potato, peeled and finely diced
• 2 teaspoons ground paprika
• 2 tablespoons fresh parsley, finely chopped
• 1 lb puff pastry
• 1 medium egg, beaten

Recipe

• 1 preheat the oven to 400°f
• 2 melt the butter in a frying pan, then add the onion and cook over a low heat for about 10 minutes until golden and very soft.
• 3 add the sweet potato and paprika then cook, stirring, over a medium heat for 2-3 minutes.
• 4 season and stir in the parsley. leave to cool for about 5-10 minutes.
• 5 meanwhile, roll out the pastry to 1/4 in thickness, then cut out about 18 rounds, using a 3-4in cutter or upturned cup.
• 6 spoon a little of the filling onto one side of each round and brush the edges with beaten egg. fold over to form a crescent shape and pinch the edges together firmly.
• 7 place on a non-stick baking sheet, brush with egg and cook for 10-15 minutes, or until well risen and golden. allow to cool on a wire rack or wrap in baking parchment and a layer of foil to keep warm for the picnic.