If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Makes ten 3" empanadas - These little empanada miracles came from Sunday night fridge leftovers. It could be leftover chicken, leftover cheese and chilies... anything leftover in the fridge can make work, well, nearly everything.
Ingredients
1 tablespoon olive oil
1 yellow onion, diced
1 garlic clove, crushed
About 3/4 cooked pound brisket
1/2 tablespoon Worcestershire
1 tablespoon prepared horseradish
Kosher salt & pepper
1 package ready made pie crusts (2)
1 egg yolk
Directions
Preheat oven to 350
Cook onion in olive oil until soft and add garlic - cook another 2 minutes
Put onion/garlic, brisket, Worcestershire and horseradish into processor
Season with salt & pepper and pulse until mixed well
Cut 3" circles out of pie dough, and add about a tablespoon of brisket
Fold pastry in half and seal the edge with a fork
Lay evenly on a greased baking sheet
Whisk the egg yolk with a splash of water, brush tops of empanadas and pierce the top of each one with 2 little holes to let steam escape
