Picnic Empanadas – a delicious recipe with butter, onion, sweet potato, ground paprika, fresh parsley, pastry. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 400u00b0F
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.
121
kcal
Calories
8
g
Fat
9
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 ounce butter, 1 onion, finely chopped, 1 large sweet potato, peeled and finely diced, 2 teaspoons ground paprika, and more.
Yes, Picnic Empanadas falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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