Tea + Mango Empanadas

1. 1

   Assemble empanadas by placing a piece of cheese and mango paste in the center of each wrapper. Sprinkle with a pinch of ground ginger and a ground chamomile flower.

2. 2

   Close each empanada by folding over in half to form a half circle, then seal by pinching, stretching, and folding over along the open edge of the wrapper. Chill in the fridge for 30 minutes.

3. 3

   Heat oven to 400u00b0F. Rub a cookie sheet with butter and lay out empanadas on a single layer, about an inch apart.

4. 4

   Whisk together egg and water in a small bowl. Lightly brush egg wash over empanadas and sprinkle with sugar. Bake for 20 minutes, or until a light golden color.

No additional tips available.