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Springtime snack for kids: Easter egg empanadas
Classic empanadas get a springtime twist with these Easter egg-shaped snacks kids will love. I found the recipe on mom.me, an online destination for moms that provides real-world advice and lifestyle content.
Easter Egg Empanadas
Tools you'll need: food coloring, brush, rubber stamp, paring knife and egg-shaped cookie cutter.
- 3 cups of flour
- 1 1/2 sticks of butter
- 1/2 cup cold water
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon baking powder
For dough coloring:
- 1 to 2 eggs
- food coloring
For the filling:
- 1 1/2 to 2 cups shredded cheese of your choice
- 1 1/2 cups cooked meat, such as ground beef picadillo, chorizo or ham; or cooked vegetables, such as spinach, mushrooms or squash
1. Mix flour and softened butter with a fork. Add two eggs and mix with your hands. Add water mixing until you can form a ball. If the mixture is too wet, add a little more flour until you get the right consistency. The dough should be flexible but should not stick to your hand. Cover the dough and let rest for 15 minutes.
2. Preheat the oven to 450º F.
3. Roll the dough on a floured surfaced until it's about 1/8 of an inch thick. Cut the dough with an egg-shaped cookie cutter. Roll the excess dough again and keep cutting eggs until you have an even amount of cut-outs. Leftover dough scraps will be used to cut stripes and shapes that will later be used to decorate the top of the empanadas. Roll out the scraps.
4. To decorate the empanada dough scraps with a pop of color, beat a raw egg, divide it into small dishes and mix in a few drops of food coloring to form the colors you wish to use. Use a brush to help you apply the color to the dough.
5. Once the decorative dough is painted, cut extra shapes from the dough scraps to make whimsical and creative decorations. Attach the shaped decorations by brushing one side of the dough with a little water and laying them over the empanada tops, gently pressing down.
6. Fill half of the egg-shaped dough cutouts with your desired fillings, making sure you leave at least 1/2 inch around. Wet the edges of the dough, place the decorated top egg-shaped piece and seal by pressing gently with your fingers. When pressing down with your fingers to seal the empanada, the shape of the egg may get distorted. Use the egg-shaped cutter once more to give your empanada the perfect egg shape.
7. Once you’ve filled, sealed and decorated your empanadas, place them in a preheated oven at 450 degrees for 10 to 15 minutes.
8. Serve with salsa, cilantro mayo or a dipping sauce of your choice.