savory herb crepes with spinach, gruyere & olive oil fried egg
2 large eggs
1 1/4 cups whole milk
1 cup flour
1 tablespoon + 2 teaspoons extra virgin olive oil
Pinch kosher salt
1 tablespoon minced fresh herbs, such as parsley or basil
In a blender add the wet ingredients including 1 tablespoon of olive oil and pulse to combine. Add the flour, salt and herbs. Pulse again to fully incorporate the dry into the wet. Scrape the sides once during the process to loosen any dry flour and pulse until homogenous.
Heat a nonstick 10" pan over medium heat 2 teaspoons extra virgin olive oil. Wipe out the oil until just a sheen is left in the pan. Pour approximately 4 tablespoons of crepe batter into the hot pan, and while holding the handle, swirl the batter to create a round crepe that covers the entire bottom of the pan. Cook for about 1 minute over medium heat and then carefully flip to cook the crepe on the other side for another 30 seconds or so.Set finished crepes aside while making the filling.
3 teaspoons UP extra virgin olive oil or infused oil such as Tuscan Herb, Garlic, or Milanese Gremolata
2 large shallots, about 1/4 cup minced
4 cups packed fresh spinach leaves
sea salt and freshly ground pepper to taste
For the crepe filling, heat a 12" skillet over medium heat. Add the olive oil and shallots. Cook the shallots until translucent, about 3 minutes. Add the spinach to the shallots and cook until soft, another 3 minutes. Season with salt and pepper. Remove the covered bowl to keep warm.
1 tablespoon extra virgin olive oil
4 large hen eggs
Heat the oil in a nonstick 10" skillet over medium heat. Cook the eggs until the desired doneness. Sunny side up is preferable. Set aside.
4 ounces Gruyere cheese or any other type melting cheese, shredded
4 eggs cooked sunny side up, poached, or however you like them
Salt & Pepper to taste
1 tablespoon extra virgin olive oil
wipe clean the 10" nonstick pan. Place each crepe on a clean work surface and sprinkle cheese over the center of the crepe. Add a quarter of the warm spinach mixture on top of the cheese, and add an egg over the top of the spinach. Fold four sides of the crepe edge into make a square that leaves the yolk exposed on top. Heat the pan over medium. Add the olive oil to the skillet and place each contracted crepe back into the pan to gently brown the bottom and melt the cheese. About 3 minutes per crepe. Season and serve immediately.
ny strip marinated with olive wood smoked olive oil
4-2" thick steaks: use either strip, porterhouse, t-bone or tenderloin steaks weighing about 8 oz each
Kosher salt and freshly ground pepper
4 sprigs thyme or rosemary (optional)
2 garlic cloves (optional)
2 shallots, thinly sliced (optional)
3 tablespoons olive wood smoked olive oil
Generously season the steaks with salt and pepper. Place 2 tablespoons smoked olive oil, shallots, rosemary, and garlic if using into resealable or vacuum sealing bags. Place the steaks in a one large or two medium zipper lock or vacuum seal bags and seal.
After 2 hours, remove the bag from the water bath and remove the steaks from the bags and dry well with paper towels.
Heat a large cast iron skillet or grill pan over high heat. Rub the dried steaks with remaining tablespoon of smoked olive oil. Add the steaks to the hot pan and sear until well-browned, about 30 seconds per side. Transfer steak to a cutting board and let rest for 5 minutes. Serve.
the best grilled halibut
1/4 cup Olive Wood Smoked Olive Oil
2" Sprig fresh rosemary, coarsely chopped
1 Tablespoon medium course sea salt or kosher salt
1 teaspoon fresh ground pepper
2 medium fresh lemons quartered
2 pounds fresh halibut fillets about 8 oz portions - (or your favorite fresh fish such as salmon, cod, squid, octopus. Not into fish? Use poultry such as chicken breast or thighs. Not consuming animal products? No problem, get out your portobello mushrooms and/ or eggplant.)
Put the rosemary sea salt, and pepper into a small zip bag. Close the bag and crush it a few times between your palms. This will season the salt with rosemary.
In a large zip bag or container with a lid, place the fish fillets. Sprinkle with the rosemary sea salt and gently massage to coat evenly. Add the smoked olive oil and massage again to coat evenly. Deeply inhale..mm
Allow the fillets too marinate for about 30 minutes or up to 1 hour. (My halibut was cooked to perfection indoors on a cast iron stove-top grill. However, you can prepare a charcoal grill, gas grill, or even roast the halibut in the oven. it will not matter, because after taking a bite, your guests will be certain that you flew olive wood in from Spain to build the fire over which you cooked the halibut.)
Grill the fish, skin side down, over medium, indirect flame, flipping after about 4 minutes. Pull the fish off the heat source just before it's done, allowing it to rest, loosely covered in foil for a two minutes before serving. This will allow your fish to cook through from the residual heat as opposed to becoming overdone on the exterior. If cooking poultry, make sure to cook through at least 155 F. Mushrooms and eggplant will require about 15 minutes depending on taste.
Serve with lemon wedges.
Mushroom-Sage Infused Chicken Pot Pie
Ingredients for the Pot Pie
2 cups sliced carrots, diced
1 cup chopped celery
1 large yellow onion, diced
1/2 cup peas
1 cup yellow potatoes, diced and boiled till semi-soft
2 cups cooked diced skinless chicken
1/2 cup flour
1/4 cup mushroom-sage olive oil
3 cups chicken stock or broth
1 cup heavy cream or milk
1 teaspoon fresh thyme leaves
salt & pepper to taste
Grease a 13" x 9" baking pan or casserole
Heat a large, heavy bottom pot over medium heat. Add the olive oil, celery, onions, and carrots. Salute for 5 minutes until carrots are just tender. Add the flour and stir throughly so no dry spots remain. Whisking constantly, add the chicken stock to the flour and vegetables. Bring to a simmer stirring constantly until thickened. Add the cream and continue simmering and stirring for a couple of minutes. Check and adjust the seasoning with salt and paper. Add the potatoes cooked chicken, peas, and thyme. Scrape the filling into the casserole or baking pan and set aside to cool slightly while you make biscuits.
Ingredients for the buttermilk biscuits
3 cups all purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 stick chilled unsalted butter, cut into 1/4 inch pieces
1 cup buttermilk
1/4 cup butter olive oil
In the bowl of a food processor add all of the dry ingredients and pulse. Add the chilled butter and use a few times to incorporate and create small pea sized lumps of butter. Add the butter olive oil to the buttermilk and pour over the dry ingredients. Pulse a few more times until loose, moist dough forms.
Preheat oven to 350 F
Roll out the dough to 1" thickness and cut out biscuits 2" in diameter. Place the biscuits on top of the pot pie filling about 1" apart. Brush with additional buttermilk and bake for 25 minutes until biscuits are fluffy and golden.
Caramelized brussel sprouts with mushroom & Pomegranate
1 1/2 pounds small, fresh brussel sprouts, dried end trimmed, and cut in half
1/2 pound fresh Cremini mushrooms sliced in half
1/4 cup Mushroom-Sage Olive Oil( or olive oil of your choice such as lemon or garlic)
1 medium shallot thinly sliced
2 tablespoons pomegranate balsamic
1 teaspoon salt
Fresh ground pepper to taste
Heat a heavy-duty 12" sauce pan, add the olive oil. Add the shallot and sauce over medium until translucent. Add the mushrooms and brussels sprouts and saute over medium-high heat until the mushrooms and brusselssprouts begin to caramelize (about 6 minutes). Add the 2 tablespoons of pomegranate balsamic to the pan stirring and scraping to de-glaze it. (Make sure to scrape up the browned bits of mushroom and shallot at the bottom while evenly coating the brussels sprouts). Season with salt and pepper to taste. Serve immediately.
spring green soup with butternut squash seed oil
1 medium onion, roughly chopped
2 cloves garlic, minced
2 tablespoons butternut squash seed oil
1/2 cup broccoli florets
1 10-ounce package of frozen peas
1/2 pound potatoes, roughly diced
1 small bunch parsley, stems removed
1 bunch watercress or 1/2 cup chopped spinach
1 cup chopped green cabbage
6 cups chicken stock
2 teaspoons salt
1 teaspoon lemon juice
Handful of basil leaves, cut into strips
In a large saucepan, sauté onion and garlic in butternut squash seed oil on medium heat until onions are translucent and softened, about 5 minutes. Add al remaining vegetables and chicken stock: bring to a boil. Lower heat to simmer and cook until vegetables are tender, about 20 minutes. Puree the cooked vegetables in a food processor or blender. Season with salt and lemon juice to taste. To serve, garnish with basil leaves and drizzle with butternut squash seed oil. Enjoy with a slice of pumpernickel or sourdough bread.
oven baked eggs-Breakfast of champions
8 slices of bread (1/2" thick slices)
8 large eggs (preferably organic and free range)
1/2 cup olive oil of choice - any UP EVOO or infused olive oil such as Baklouti, Lemon, Garlic, Wild Mushroom & Sage, Butter, Gremolata. Add a drop of truffle oil(for a seriously luxurious experience).
Fresh ground pepper (optional) to taste
A few pinches of fine sea salt (to taste)
Preheat the oven to 350 F. and adjust a rack to the middle of the oven. Line a large rimmed baking with parchment paper. Arrange the bread slices on the baking sheet. Using a pastry brush, liberally coat each slice of bread on both sides with the olive oil of your choice. Using a cookie cutter, or other round cutter, cut out a hole (approximately 2 1/2" in diameter) in the center of each slice of bread. Crack an egg into each hole. Season the bread and eggs with salt and pepper to taste.
Bake for 10 minutes - or until bread is lightly toasted and eggs are set, but the yolk is still a little runny. For well done eggs with a solid yolk, cook for 12 minutes.
Chipotle and Pineapple White Balsamic Grill Marinade
Combine all of the ingredients by whisking them together in a bowl, or place them into your blender and blend. Toss with your protein of choice and coat evenly. Refrigerate for the recommended time below.
Boneless chicken: 1+ hour
Bone in chicken: 2+ hours
Steak: 2+ hours
Pork: 2+ hours
Shrimp/fish: 1 hour
Grilled Wild Salmon and Asparagus in Wild Fernleaf (Anithos) Dill Olive Oil-Lemon Cream Sauce over Dill Infused Pappardelle
1 pound fresh wild salmon fillet(s)
1 bunch of thin, tender asparagus, woody stems discarded,
1 pound dried pappardelle pasta cooked al dente
1 thinly sliced shallot
1 clove minced garlic
1/2 cup crisp, dry white wine
2 cups heavy cream
5 tablespoons Wild Fernleaf Dill Olive Oil
3 tablespoons fresh squeezed lemon juice
1 tablespoon fresh dill and/or flat leaf parsley to garnish
salt and fresh ground pepper to taste
Rub the salmon and toss the asparagus spears with a mixture of 2 tablespoon of dill olive oil whisked with 1 tablespoon of lemon juice. Season amply both the salmon and asparagus liberally with salt and fresh ground pepper. Grill or broil until just cooked, being careful to err on the side of under-cooking both the salmon and asparagus. The most important thing here is to sear the salmon and asparagus on the exterior. After grilling, cut the asparagus in to 2" pieces and break the salmon in to large meaty chunks and set aside.
Bring a large pot of salted water to boil. Cook the dried pasta based on the package directions. If using the fresh pasta recipe below, cook for two minutes and drain well.
In a saute pan, heat two tablespoon dill olive oil over medium heat. Add the sliced shallots and cook until tender. Add the garlic and saute for another minute being careful not to burn the garlic. Add the wine and lemon juice. Continue cooking until the liquid is reduced by half. Add the cream and the remaining dill olive oil. Stir until the mixture simmers and thickens. Season with salt and pepper to taste.
To serve, add the asparagus to the pan with the sauce and cook for an additional two minutes, being careful not to make mushy. Add the salmon chunks and cook to warm through, being careful not to break the chunks up. Ladle over drained pasta and serve garnished with dill and or flat leaf parsley.
Fresh Dill Infused Pappardelle Pasta
2 cups all purpose flour
1 cup semolina flour
4 large eggs, whisked
2 tablespoons Wild Fernleaf Dill Olive Oil
1 tablespoon finely minced fresh dill (optional)
In a large bowl or the bowl of a food processor, mix together the flour. Make a well in the center of the flour if not using a food processor, and add the eggs, olive oil, and dill if using. Begin incorporating the flour into the eggs a little at a time, mixinguntil a very loose messy dough forms. If using a food processor, blend until a shaggy dough forms, and either case finish by kneading the dough by hand until a smooth dough forms. Wrap the dough and allow to rest at room temperature for 1 hour. Roll it out with a pasta machine, or by rolling pin, and then cut in to desired shapes.
TRUFFLED, SOFT SCRAMBLED EGGS
5 large eggs
1 pinch (about 1/2 tsp.) Black Summer Truffle Sea Salt
1 tablespoons unsalted butter
1/2 teaspoon White Truffle or Black Truffle Oil
2 tablespoons crème fraiche
2 chives, thinly sliced
fresh ground white pepper to taste
Whisk the eggs until frothy; add the pinch of truffle salt. Melt the butter in a non-stick skillet over very low heat. When the butter is melted add the egg and cook over the lowest possible heat, gently and repeatedly folding the the egg with a heat-resistant rubber spatula until it set into a mass of moist curds, about 10 minutes. Add the truffle oil, crème fraîche and chives and continue folding gently until everything is incorporated.
8 boneless pork chops, 1/2-inch thick, trimmed
1/2 teaspoon kosher or sea salt
1/4 teaspoon fresh ground pepper
1 tablespoon Arbequina EVOO
3 tablespoons finely sliced shallots
1/3 cup Aged Pure Maple Balsamic
Thyme Poached Quince
1 1/2 cups water
1 cup Pumpkin Pie Spiced White Balsamic
1 - 3" sprig fresh thyme
1 ripe quince (about 10 oz), peeled, quartered, cored, and cut into 1/2-inch
Creamy Extra Virgin Olive Oil & Tomato Bechamel Sauce Ingredients
3 tablespoons fruity, complex, green, fresh, extra virgin olive oil
2 medium shallots minced
2 cloves garlic, minced
3 tablespoons flour,
2 cups whole milk
1/2 cup tomato sauce
a dash of freshly grated nutmeg (optional)
1/2 cup grated Pecorino cheese
Sea salt to taste
Fresh cracked pepper
Heat the oil in a medium sauce pan over medium heat. Add the shallots and saute until transclucent and tender. Add the garlic and saute another minute. Add the flour and stir to incorporate so that there are no lumps or dry spots left. Slowly drizzle in the milk, whisking constantly. Stir and bring to a bare simmer until thickened. Add the cheese, and stir. Add the tomato sauce and adjust seasoning with salt and pepper. Stir until thickened to buttermilk consistency. Use this versatile sauce for pasta, lasagna, crepes, veggies, etc.
Savory or Sweet Extra Virgin Olive Oil Crepes Ingredients
1 cup all purpose flour
2 large eggs
2 tablespoons UP Extra Virgin Olive Oil( Lemon EVOO or Blood Orange EVOO for sweet crepes)
1 pinch of salt
1/2 cup milk
1/2 cup water
Add the liquid ingredients, olive oil, eggs, and salt to the jar of a blender, the bowl of a food processor, or alternately whisk together by hand. Add the flour and process until completely blended with no lumps or dry spots of flour.
Allow to stand for 1/2 hour at room temperature.
Heat a 12" wide non-stick skillet over medium-low heat, and rub with olive oil. Pour about 1/4 cup of the crepe batter in and rotate the pan to spread the batter in to a circle. After about a minute, flip the crepe and cook for an additional minute on the other side. Remove to a plate and continue until all the batter has been used. Fill with sweet or savory fillings.
Makes 6 large crepes
Spinach, Cheese, and Wild Mushroom Filling Ingredients
2 cups sliced wild mushrooms or Cremini mushrooms
3 cups baby spinach
2 shallots minced
1 clove garlic minced
2 tablespoons UP Certified Extra Virgin Olive Oil
1/2 cup Fontina cheese grated
1/4 cup Pecorino cheese, grated
1/2 cup cherve (optional)
salt and pepper to taste
Heat the olive oil in a medium skillet over medium-high heat. Add the mushrooms and saute until they begin to caramelize slightly. Add the shallots and saute for a couple of minutes. Add the garlic and saute for another minute. Add the spinach and saute until wilted. Stir in the Fontina, and other cheeses. Adjust the seasoning with salt and pepper. Makes a great filling for crepes or omelets.
Filling for 6 large crepes
Spinach & Wild Mushroom Manicotti in Tomato-Olive Oil Bechamel
To make the dish pictured above, preheat the oven to 375. Grease a 13"x9" baking dish with olive oil. Fill the crepes with the spinach filling. Ladle 1 cup of tomato bechamel in to the bottom of the dish. Arrange the stuffed crepes in a single layer over the sauce, and spread the rest of the sauce on top of the crepes. Add a sprinkle of cheese to the top, if desired.
Bake the crepes for 25 minutes until the sauce is bubbling and slightly golden in spots. Serve warm.
Shrimp & Sausage Ingredients
1 1/2 pounds 21-25 wild shrimp
1/2 pound Andouille Sausage, cut in 1/2" dice
1 large shallot, minced
2 medium cloves garlic, minced
1 teaspoon garlic powder
1 teaspoon fresh ground pepper
1 tablespoon smoked paprika 1 tablespoon dried thyme
1 teaspoon salt
2 tablespoons Baklouti Green Chili Fused Olive Oil
Shrimp Stock (optional)
chicken broth or stock will work here
3 cups water
2 teaspoons sea salt
2 1/2 cups shrimp stock
1/2 cup heavy cream
3/4 cup quick grits
Sharp white cheddar cheese, shredded (1 cup)
Salt and freshly ground pepper ( to taste)
3 tablespoons fused Baklouti Chili Olive Oil
3 tablespoons flour
1/2 cup shrimp stock
CARAMELIZED BROCCOLI AND CAULIFLOWER CROQUETTES WITH POACHED EGGS AND HOLLANDAISE SAUCE
Caramelized Vegetable Croquettes Ingredients
2 cups coarsely mashed Yukon gold potatoes
1 cup broccoli florets, coarsely chopped
1 cup cauliflower florets, coarsely chopped
1 medium shallot, thinly sliced
2 cloves garlic, minced
1/2 cup + 2 tablespoons Picual EVOO for sautéing & frying
1/3 cup cherve (fresh goat cheese) creme fraiche, or sour cream
1/3 cup freshly grated pecorino Romano
fresh ground pepper to taste
2 large eggs beaten
2 cups panko bread crumbs
mixed baby greens (optional)
Gremolata Hollandaise Sauce Ingredients
3 large room temperature egg yolks
1 tablespoon freshly squeezed lemon juice
1 tablespoon Sicilian Lemon White Balsamic
1/2 cup unsalted butter
1/2 cup Milenese Gremolata EVOO
1 teaspoon kosher salt
freshly cracked pepper (optional)
To make Hollandaise Sauce:
Heat the butter and olive oil in a small sauce pan until very warm, about 180 degrees. In the bowl of a food processor or in the jar of a blender, add the vinegar, lemon juice, salt, pepper, and egg yolks. Process briefly to blend everything. With the motor running, slowly drizzle in warmed olive oil and butter.
To make Croquettes:
In a saute pan set over medium-high heat, add two tablespoons of Picual EVOO. Add the shallots, broccoli, and cauliflower and saute until golden brown, and slightly caramelized (about 20 minutes) add the garlic at the last minute.
Add the coarsely mashed potatoes to a large bowl and add the goat cheese, pepper and salt. Add the caramelized veggie mixture to the potatoes and mix gently, keeping the veggies in tact as much as possible.
Add the beaten egg to wide flat container or bowl, and add the Panko bread crumbs to another bowl. Season the egg with a little salt.
Once the potato mixture has cooled enough to handle, form six patties, about 4" wide and 1" thick. Dip each patty in to the seasoned egg, and then in to the Panko bread crumbs making sure to gently press the crumbs on to the patty. Set the patties on to a lined baking sheet and set aside.
Heat 1/2" of Picual EVOO in a wide heavy saute pan over medium-high heat until it reaches 325 on a deep fry thermometer. Pan fry the patties until golden brown on both sides - set aside on a lined baking sheet.
Poach 6 large eggs.
To assemble, arrange the mixed baby greens on the plate. Top with the warm veggie patty. Set a poached egg atop the veggie patty and ladle the Hollandaise over the top.
Chipotle Rib-eye Steack
Combine the salt, vinegar, garlic, and pepper. Slowly whisk in the the chipotle olive oil. Place the steaks in a Zip-lock bag or in a single layer in a non-reactive pan or container. Pour the marinade over and massage it in to the steaks. Cover and allow to marinate refrigerated, for a minimum of 2 hours, or up to 6 hours.
Prepare a medium charcoal or gas grill, and cook to desired doneness. Allow to rest for 10 minutes before serving.
Fresh Arugula Pasta with Creamy Garlic-Mushroom Sauce
Fresh Arugula Pasta Dough Ingredients
1/2 cup fresh baby arugula
1 tablespoon lemon juice
1-1/2 cup fine semolina flour
3/4 cup all-purpose flour
2 large eggs
3/4 teaspoon salt
1 tablespoon California garlic olive oil
Creamy Garlic Mushroom Sauce Ingredients
1 cup thinly sliced fresh shiitake and or baby portabella mushrooms
1 medium shallot, minced
2 cloves garlic, minced
2 tablespoons garlic olive oil
1/2 cup white wine
1 cup heavy cream
1/2 cup Tellagio and or Fontina Cheese
Salt & pepper to taste
Combine the arugula and tablespoon of lemon juice in a blender or food processor and process until it forms a fine green paste.
Place all the dry ingredients in to the bowl of a food processor and pulse to combine. Mix 1/4 cup of the arugula paste with the eggs and olive oil. Add the wet ingredients to the dry ingredients and pulse until the mixture begins to form a ball. Add a little water if dough is dry. Remove dough from the bowl, knead until smooth, form into a ball and let rest, covered for at least 1 hour.
This dough can be rolled out by hand or to setting 6 on a pasta machine, and then cut in to any shape pasta.
Bring a large pot of heavily salted water to a boil.
Heat the garlic oil in a large saute pan set over medium heat. Add minced shallots, and thinly sliced mushrooms and saute until just barely golden. Add the garlic and saute for an additional minute. Pour in the white wine and reduce by half. Add the heavy cream and stir to combine. Simmer the sauce for another minute before adding the cheese. Stir until the cheese is completely combined, then taste and season with salt and pepper to taste.
Boil the fresh pasta for 2 minutes, drain well, and then add to the sauce in the saute pan. Simmer for a minute and then serve with additional cheese over the top, if desired.
Wild Mushroom and Zucchini Empanadas
Wild Mushroom Empanada Filling Ingredients
1 cup zucchini finely diced
1/2 pound assorted wild mushrooms, cleaned and coarsely chopped
1 shallot minced
2 large cloves garlic, minced
3 tablespoons Organic Wild Mushroom & Sage Olive Oil
1 large egg, beaten
1/4 cup bread crumbs
1/4 cup grated Pecorino Romano
Freshly ground Pepper to taste
Sea Salt to taste
Heat the olive oil in a large skillet over medium heat. Saute the shallot for two minutes until translucent. Add the garlic and saute for another minute.
Add in the mushrooms and saute until all the moisture has evaporated and the mushrooms begin to caramelize. Add in the zucchini and saute for two minutes until most of the moisture is cooked off.
Add the mixture to a bowl, season with salt and pepper to taste and set aside to cool. Once the mixture is warm, add the beaten egg, cheese, and bread crumbs - stirring to combine. Set aside and proceed with making the empanada dough
Extra Virgin Olive Oil Empanada Dough
2 cups all-purpose flour
1 pinch salt
1/2 cup Ultra Premium Extra Virgin Olive Oil
5 tablespoons ice water
1 large egg, beaten
Combine the flour and salt in a mixing bowl. Slowly drizzle in the olive oil, mixing with a fork to form a crumbly mixture with pea sized lumps of flour.
Slowly drizzle in the ice cold water, mixing as it's poured. Dump the mixture on to a large sheet of parchment paper, and with floured hands, begin to form the dough in to a large flat disk. Knead gently, incorporating any loose scraps. Place another sheet of parchment paper on top of the disk and roll the dough out to 1/8" thick.
Preheat the oven to 375 F.
Cut out circles approximately 4" in diameter from the dough. Place a heaping tablespoon of filling on one side of each circle, being careful not to allow the filling to touch the edges of the dough. Moisten one edge of each side using beaten egg, and fold the other side of the dough over the filling to create a half moon shape. Firmly press down on the edges of dough to seal. Use a fluted pastry wheel or sharp knife to cut excess dough from the edges. You can also crimp the edges with the tines of a fork
Line a baking sheet with parchment paper and place the empanadas on the sheet with a small amount of space between. Brush with beaten egg and bake for 20 minutes until golden brown. Serve warm, or at room temperature. You can also wrap them in paper and freeze for later!
Makes 10 empanadas