Quinoa Empanadas

Name: Quinoa Empanadas
Yield: Makes 36
Cuisine: Peruvian
Ingredients: 1 tablespoon butter; ½ cup Fontina cheese, coarsely grated; 36 empanada dough sheets; 1 egg, white and yolk divided; 1 bay leaf; Salt and pepper; 1 cup cooked quinoa (different colors will look prettier); 1 cup hot milk, plus 2 tablespoons; 1 tablespoon all-purpose flour

Preparation info

Makes
36

Difficulty
Easy

Appears in

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

About

Empanadas are one of the most popular finger foods in Latin America, and they come in every size and flavor. Quinoa is not the exception, and mixed with cheese, it turns them into an unforgettable snack or hors d’oeuvre.

Ingredients

1 tablespoon butter
1 tablespoon all-purpose flour
1 cup

Americas
Snack
Starter
Pastry
Vegetarian

Method

Heat the butter in a small saucepan over medium heat and add the flour, stirring constantly until a paste is formed (about 2 minutes).
Add 1 cup hot milk, beating with a wire whisk until smooth. Add the bay leaf, salt, and pepper. Lower the heat to very low and simme