Onion, Chipotle, and Epazote Turnovers
Empanadas de Cebolla, Chipotle y EpazoteThese turnovers have a vegetarian filling sealed inside a rich flaky pastry. Make picnic-size 4-inch turnovers, or cut small pastry circles for cocktail appetizers.
Ingredients
Makes 16 4-inch turnovers
- Savory Pastry Dough for Turnovers
- 1 tablespoon olive oil
- 1 large 8-ounce red onion, very finely chopped
- ¼ teaspoon salt or to taste
- 2 canned chipotles en adobo seeded and mashed
- 1 tablespoon chopped epazote leaves
Instructions
- Prepare the dough.
- Cover and refrigerate while making the filling.
- In a medium skillet, heat the oil over medium heat and cook the onion, stirring frequently until very soft and all juices have cooked away, about 10 minutes.
- Stir in the salt, chipotles, and epazote.
- Cook for 1 minute.
- Transfer to a plate and cool completely.
- Preheat the oven to 400°.
- Place half of the reserved dough on a floured board and roll out thin.
- Cut into 4-inch circles.
- Gather the scraps and re-roll.
- Put 1 tablespoon of the filling on each circle and fold in half.
- Moisten the edges with water and crimp with a fork or fingers to seal.
- Place on an ungreased baking sheet.
- Brush the tops with beaten egg white and bake until golden brown, about 15 minutes.
- Cool on a rack.
- Repeat rolling, filling, and baking with the remaining half of the dough.