Cheese and Olive Empanadillas are put together with puff pastry for an empanada appetizer.
1 - 2cupsshredded Mexican flavor cheese
7ozcanned artichokesdrained and chopped (1/2 of 13.75 oz can)
flour for dusting
4sheets frozen puff pastry
egg glazeegg yolk + 1 Tbsp water, beaten
Preheat oven to 400˚F. Line baking sheet with parchment paper.
Combine all chopped ingredients in a bowl and mix gently. Stir in the cheese and tomato paste.
On a lightly floured surface, roll out puff pastry. Cut into circles about 3 1/4-inch diameter.
Place 1 tsp of prepared filling equally in the center of each pastry circle. Dampen the edges with water and fold over in half, sealing the edges with a fork. You can store the pastries in the refrigerator at this point until you are ready to bake them.
Place the pastries onto parchment-lined baking sheets. Brush each with egg wash and bake for 10-15 minutes or until golden brown and well risen. Serve piping hot, warm or cold.
Source: Adapted from Cafe' Nilson, originally from Tapas: 40 Delicious Traditional Spanish Recipes